Misozuke literally means “marinated in miso.” It is a Japanese technique where fish, meat, or vegetables are left to marinate in miso (fermented soybean paste) for a period of time.
The miso adds depth, umami, and a subtle sweetness, while drawing out moisture to create a firmer, more concentrated texture. We select mackerel based on fat content—the fattier, the better. It is the combination of rich mackerel and the fresh, sweet-and-sour notes of the miso that makes this dish so incredibly delicious.
Preparation method: Defrost the fish in the sealed package for 30 min in cold water or overnight in the refrigerator. Preheat the oven or grill to 230° C. Place the fish skin side up on a baking sheet and bake for 8-10 minutes.
How to preserve: *Keep in freezer (-18℃)
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