This season’s champion is mackerel, sustainably line caught from Trelawney in Cornwall.
Mackerel is an excellent source of omega-3 fatty acids and, being a fatty fish, responds well to salt curing, pickling and sushi.
Feng Sushi’s preparation of mackerel is classic Japanese: clean, fillet, salt, rinse, marinate in sushi vinegar, kombu and soy sauce. Kombu is a type of edible seaweed used for its flavour-enhancing properties, as it is ‘umami’, the fifth taste along with salt, sour, sweet and bitter.
Here are the new seasonal dishes!
Daikon Slaw Salad with cucumber, ikura, yuzu tobiko, edamame, hijiki and fennel
Panko Crusted Tofu with citrus dressing
Mackerel Sushi Roll with avocado, mizuna, cucumber, dill and shiso leaf
Mackerel Sashimi with shiso salsa
Prawn Noodle Salad with tartare sauce
Coconut Prawn Tempura with mango and papaya salsa
