Blue Fish 鯵

Do you like white fishes or oily fishes such as sardine, blue fish, mackerel, and bonito?  I like both, but for the beauty and health benefits, I have been trying to eat oily fishes more than white fishes, as oily fishes contain EPA (eicosapentaenoic acid).  According to this article,, youthfulness of skin, including reducing wrinkle formation, can be maintained with fish oil, specifically EPA!  Also, it is said that the best way to consume the EPA from oily fishes would be eating them in raw.  In the area where I am living, the freshest fishes are those available in the local green market and blue fish is the most often available oily fish, therefore, I often purchase blue fishes.

This is what I prepared last night with the blue fish I bought yesterday.  I mixed minced garlic with blue fish tartar and decorated with tomatoes, avocado, and dressing.  It was quite delicious!

In Japan, one of the traditional ways of eating blue fish in raw would be blue fish "namerou."  In this case, miso, chopped ginger and scallions are mixed with blue fish tartar so it is healthy but I wanted to make them look little bit more interesting.  I decorated the blue fish namerou with deep-fried eggplants like this.  When I ate this tonight, I put soy sauce and rice vinegar and it was a good match!

Regarding miso, I used this "haccho miso."  Miso is made of rice, barley, or beans, but miso made of beans contain iron more than the other kinds of miso.  Iron is an important nutrition in order to make collagen together with Vitamin C, protein, and Vitamin A, therefore, I usually use miso made of beans.  This "haccho miso" could be one of the typical misos made of beans available in New York.