Mustard in lieu of Wasabi

Message

#1 Post by **Gillaroo** » Sat Jan 27, 2007 12:01 am

Carrying a tube of the strong yellow stuff is a good substitute for Japanese horseradish when partaking is sushi after a catch. A baby bottle of soy sauce is useful too.

W F Sweeney · #2 Post by **W F Sweeney** » Sun Jan 28, 2007 1:07 am

can't vouch for the soy but in indochine a sour mustard seed ground to a paste gave the heat. tilapia was the fish i think. mackerel is seriously underated as a sushi option - particularly shoreside when really fresh. is the horseradish fresh or a processed product?

#3 Post by **corbyeire** » Sun Jan 28, 2007 11:27 am

mackeral is seriously underated full stop! - once had it blackened in an indian curry - it was gorgeous! 8)

would love to taste it in sushi - if the tuna works so well - why not mackeral with its dark flesh aswell :idea:

#4 Post by **roger de dodger** » Sun Jan 28, 2007 6:02 pm

bring a disposable bbq with you for the mac then tuck in with fingers yum
big plus is no smelly kitchen at home!!!
once managed to eat 6 in one feed !!

#5 Post by **Gillaroo** » Sun Feb 11, 2007 1:06 am

W F Sweeney wrote:can't vouch for the soy but in indochine a sour mustard seed ground to a paste gave the heat. tilapia was the fish i think. mackerel is seriously underated as a sushi option - particularly shoreside when really fresh. is the horseradish fresh or a processed product?

Sorry WF about the delay in replying - 'Wasabi' it is indeed processed and ranges in quality massively I find Kamatashy the best I've ever come across this side of the world.

#6 Post by jd » Sun Feb 11, 2007 1:22 am

Ok lads
Take a look at this

http://www.sea-angling-ireland.org/bull ... php?t=9666

This thread is more suited to the scomber cafe, if you want access.

jd