An oily winter white fish, very popular in recent years, very high price for the big 5kg plus size. This time at the fish counter, saw this big one around 6kg, too big for us to have, but decided to buy half to try a really big Mayau.
The liver is big and I
asked for it to taste it. First time to have Mayau fish liver. Have to
cut crisscross pattern and use salt to get most of the blood out. Cook liver with egg for breakfast and texture is still tender even being very well cooked.
Learned from the fishmonger not to salt the fish, just dry and keep in fridge for max 4 days and in freezer for 2 months.
The first slice is cooked right back home, a little salt, wrap up with baking paper and bake at 200˚C for 12 minutes.
Amazing moist tender like tofu, this is the very best texture of a very big very oily very fresh fish, memorable.
The next slice was cooked 3 days later, indeed without salt the fish does not smell at all, meat is firmer than the last one.
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