Spanish mackerel (Sawara) and dolphinfish (Shiira) are both delicious white fish. This article explains the appropriate time and temperature for grilling slices about 2cm thick.

Optimal Time and Temperature for Grilling 2cm Thick Spanish Mackerel and Dolphinfish Slices: fish preparation image
During preparation, check the condition of the fish and the direction of each knife cut in order.
## Conclusion

As a guideline for grilling 2cm thick slices of Spanish mackerel and dolphinfish:

  • Grill skin-side down for 3 to 4 minutes.
  • Then flip and grill the other side for 2 to 3 minutes.

Procedure

  1. Preparation

    • Remove the fish slices from the refrigerator and bring them to room temperature.
    • Lightly pat the surface dry with kitchen paper.
    • If desired, lightly sprinkle salt and let sit for 10 to 20 minutes to draw out excess moisture.

  2. Grilling

    • Use an oven, frying pan, or grill.
    • Start grilling skin-side down for about 3 to 4 minutes.
    • Flip and grill the opposite side for another 2 to 3 minutes.

Notes

  • Grilling times vary depending on the thickness of the fish and the performance of the cooking equipment, so use these times as a guideline.
  • Check the doneness by confirming the center of the fish has lost its translucency and turned white.
  • When handling raw fish, pay close attention to hygiene and verify the freshness of the ingredients.

Pre-Publication Checks

  • Verify grilling times and temperatures with reliable sources.
  • Confirm the freshness and hygiene of the fish and handle appropriately.

Summary

When grilling 2cm thick slices of Spanish mackerel and dolphinfish, grill skin-side down for 3 to 4 minutes, then flip and grill the other side for 2 to 3 minutes as a general guide. Adjust times based on the fish thickness and equipment used. Confirm doneness by ensuring the fish center is no longer translucent but white. Maintain strict hygiene and verify ingredient freshness when handling raw fish.