Kajiki no meuniere（カジキのムニエル）
marlin = kajiki
Marlin is sprinkled with herb salt and grilled to give it a nice aroma. It has a meat-like taste and is satisfying to eat.
Marlin is cheaper than tuna and relatively easy to obtain at supermarkets. It has a light flavor, so it goes well with butter, garlic, soy sauce, or anything else.
The garnish is my favorite broccoli salad and king oyster mushroom saute. I added pineapple to the salad to give it a refreshing taste.
What kind of food is marlin??
In Japan, swordfish and marlin are collectively called “Kajiki maguro.”
However, it is a different species from maguro (Tuna). The name kajikimaguro comes from the fact that it is a large, highly migratory fish, has a wide habitat, and has good meat quality, and has many similarities to maguro (tuna).
Kajiki maguro are the fastest sprinters in the water, and some species can reach swimming speeds of over 100 km per hour. It swims at high speed in warm seas and is widely distributed in the seas of the world.
It is a large carnivorous fish that can reach a body length of 3 m and weigh 100 to 600 kg. It has a distinctive appearance with a protruding upper jaw.
Kajiki maguro can be broadly divided into two groups: Perciformes, Marlinidae, and Perciformes, Swordfish.
Perciformes, Marlinidae includes 11 species, including marlin and sailfish.
Perciformes, Swordfish includes only swordfish.
Marlin is called makajiki in Japanese, and swordfish is called mekajiki in Japanese.
Of all kajiki maguro, the marlin is considered the most delicious.
The season for marlin is summer, and it is difficult to obtain it outside of this time of year.
The season for swordfish is winter, but it is sold frozen so it can be obtained all year round.
Both types can be used in a variety of ways, such as teriyaki, fried, simmered, steak, and miso pickled.
NUTRITION FACTS
70 kcal Protein 11g Fat 3g Carb 0g Salt Equivalent 0.7g
INGREDIENTS (3SERVINGS)
- ｍarlin(makajiki) 150g
- herbal salt 1.5g
- flour (cooking flour) 6g
- salted butter 9g
Cooking flour is convenient because it is not sticky.
COOKING INSTRUCTIONS
➀Rub the marlin with herb salt.
②Sprinkle both sides with cooking flour and bake in butter.
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