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What fish comes to mind when you think “delicious whether boiled, grilled, or raw”? A thread on 5ch debated exactly that. Votes piled up for all-around favorites like yellowtail, sea bream, and squid, while raw mackerel sparked a side debate about anisakis parasite risk and the food culture around the Genkai Sea. Opinions also split over whether the appeal of mild-flavored cod really comes across.
What people said
Gotta be yellowtail.
Is grilled yellowtail actually good?
Re: #5
Of course it's good.
Not just teriyaki — salt-grilled is stupidly good too.
Of course it's good.
Not just teriyaki — salt-grilled is stupidly good too.
Re: #14
Teriyaki's basically simmered, isn't it.
Hate to admit it, but I'll give you salt-grilled yellowtail collar.
Teriyaki's basically simmered, isn't it.
Hate to admit it, but I'll give you salt-grilled yellowtail collar.
Come to think of it, a lot of fish work in pretty much any style.
Re: #18
Squid gets tough when you simmer it, though.
Squid gets tough when you simmer it, though.
Re: #19
Chikuzen-ni (simmered veggies and meat) with squid in it is unbeatable.
Chikuzen-ni (simmered veggies and meat) with squid in it is unbeatable.
Clicked in thinking it'd be about sea bream, but yellowtail's great too.
Man, I want some winter yellowtail 🥹
Man, I want some winter yellowtail 🥹
Re: #20
Sea bream's great too!
I love the head-and-bone soup (arajiru) and tai meshi (sea bream rice).
Sea bream's great too!
I love the head-and-bone soup (arajiru) and tai meshi (sea bream rice).
Raw mackerel is basically playing anisakis roulette.
Re: #28
Mackerel caught on the Pacific side has a high chance of anisakis, but it's rare on the Sea of Japan side.
Mackerel from around the Genkai Sea especially almost never has it.
That's why people in northern Kyushu eat mackerel raw.
Mackerel caught on the Pacific side has a high chance of anisakis, but it's rare on the Sea of Japan side.
Mackerel from around the Genkai Sea especially almost never has it.
That's why people in northern Kyushu eat mackerel raw.
Re: #28
Honestly, I don't think eating even a lively anisakis larva makes you sick that often.
I saw a piece by a university professor making that argument once, but sorry, I can't dig it up now.
Japanese people eat tons of raw fish all the time and almost never get hit.
Mackerel has anisakis in it almost every time, and dried squid too.
There must be misses people don't notice, but still — barely anyone gets sick.
Honestly, I don't think eating even a lively anisakis larva makes you sick that often.
I saw a piece by a university professor making that argument once, but sorry, I can't dig it up now.
Japanese people eat tons of raw fish all the time and almost never get hit.
Mackerel has anisakis in it almost every time, and dried squid too.
There must be misses people don't notice, but still — barely anyone gets sick.
Octopus.
Good boiled, good as takoyaki,
and of course good raw too.
Good boiled, good as takoyaki,
and of course good raw too.
Re: #40
Calling takoyaki 'grilled' is a bit of a stretch.
Calling takoyaki 'grilled' is a bit of a stretch.
For 'clears the boiled category,' I'd say squid.
Re: #43
🦑 "Please stop stuffing rice inside me." (a jab at ikameshi, rice-stuffed squid)
🦑 "Please stop stuffing rice inside me." (a jab at ikameshi, rice-stuffed squid)
Re: #43
Squid and daikon,
or squid simmered with taro —
love both.
Squid and daikon,
or squid simmered with taro —
love both.
Gotta be bonito after all.
Re: #52
Bonito's more of a raw-only specialist, isn't it.
Though seared bonito (tataki) might count as grilled too.
Bonito's more of a raw-only specialist, isn't it.
Though seared bonito (tataki) might count as grilled too.
Re: #55
Boiled, smoked, and dried — that's how you get katsuobushi (dried bonito flakes).
Boiled, smoked, and dried — that's how you get katsuobushi (dried bonito flakes).
Re: #10
Eat raw mackerel and you'll get food poisoning, lol.
Eat raw mackerel and you'll get food poisoning, lol.
Re: #53
You're the one embarrassing yourself — you don't even know what real good food is!
You're the one embarrassing yourself — you don't even know what real good food is!
Re: #53
Mackerel from the Genkai Sea doesn't have anisakis, so in Fukuoka and northern Kyushu people eat mackerel sashimi as a matter of course.
Mackerel from the Genkai Sea doesn't have anisakis, so in Fukuoka and northern Kyushu people eat mackerel sashimi as a matter of course.
Still no mention of Pacific saury this whole thread.
Re: #56
Grilled saury is just too strong a category for it.
Grilled saury is just too strong a category for it.
Re: #56
Raw and grilled are top-tier, but boiled is weak.
Raw and grilled are top-tier, but boiled is weak.
On the flip side, is there a fish that works raw but not grilled or boiled?
Re: #71
Tuna.
Poor thing can only survive as sashimi.
Tuna.
Poor thing can only survive as sashimi.
Alright, let's throw 'fried' into the mix too.
Show me what you've got, both knowledge and taste buds.
Show me what you've got, both knowledge and taste buds.
Re: #74
Horse mackerel.
It can ascend to the top tier as aji fry.
Though boiled horse mackerel is probably its weak point.
Horse mackerel.
It can ascend to the top tier as aji fry.
Though boiled horse mackerel is probably its weak point.
Re: #74
Has to be shirasu (baby sardines).
Those you can only eat raw.
Has to be shirasu (baby sardines).
Those you can only eat raw.
Grilled yellowtail isn't actually that good, is it?
Re: #77
People picture it as buri-daikon or teriyaki,
but a fatty salt-grilled yellowtail is seriously amazing.
People picture it as buri-daikon or teriyaki,
but a fatty salt-grilled yellowtail is seriously amazing.
There's barely any fish that's actually good boiled.
All I can think of is mackerel, flounder, cod, ocean perch, and pufferfish.
All I can think of is mackerel, flounder, cod, ocean perch, and pufferfish.
Re: #90
That's plenty already.
That's plenty already.
Re: #90
Doesn't hot pot count as boiled?
Doesn't have to be nitsuke (simmered in soy sauce) — anything simmered should count.
Doesn't hot pot count as boiled?
Doesn't have to be nitsuke (simmered in soy sauce) — anything simmered should count.
Re: #90
There's tons more — scorpionfish, splendid alfonsino, thornyhead… take your pick.
There's tons more — scorpionfish, splendid alfonsino, thornyhead… take your pick.
I don't get what's so great about cod — can someone sell me on it?
Re: #95
You're probably just assuming it's not that tasty because it's mild-flavored.
Go buy some tomorrow and salt-grill it —
I bet you'll think it's just plain good.
You're probably just assuming it's not that tasty because it's mild-flavored.
Go buy some tomorrow and salt-grill it —
I bet you'll think it's just plain good.
Re: #100
Thanks ("sangatsu," net slang for thanks) — I don't dislike it, but when it's in hot pot I never really notice it.
Thanks ("sangatsu," net slang for thanks) — I don't dislike it, but when it's in hot pot I never really notice it.
Re: #103
Honestly, cod in hot pot doesn't do much for me either.
Too little punch in the flavor, doesn't work as a main dish.
Honestly, cod in hot pot doesn't do much for me either.
Too little punch in the flavor, doesn't work as a main dish.
*This article is compiled and summarized from the 5ch (Nandemo Jikkyo G) thread ‘Fish that’s delicious boiled, grilled, or raw — what came to mind?’.
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