{"id":6389,"date":"2014-12-22T10:12:44","date_gmt":"2014-12-22T17:12:44","guid":{"rendered":"http:\/\/www.loscabosguide.com\/blog\/?p=6389"},"modified":"2014-12-22T10:12:44","modified_gmt":"2014-12-22T17:12:44","slug":"pacific-sierra-recipe","status":"publish","type":"post","link":"https:\/\/www.loscabosguide.com\/blog\/2014\/12\/pacific-sierra-recipe\/","title":{"rendered":"Pacific Sierra Recipe!"},"content":{"rendered":"

From The Admirals Kitchen is Open Again!!<\/strong>
\nPacific Sierra Recipe!!!<\/strong><\/p>\n

I don’t know why some people don’t like Pacific Sierra and why it’s not more widely served in the States. We here in Baja know all about it!!! It’s such a lovely fish, cheap and plentiful, and, served with this gently Spanish vinaigrette, an absolute winner. Make sure you dress the potatoes while they are still warm as they’ll take on the dressing much better.
\nIngredients<\/p>\n

2 garlic cloves, peeled
\n2 tsp paprika
\n1 tsp sea salt, plus more to taste
\nOlive oil
\n8 mackerel fillets, skin on
\n1 pound new potatoes
\n2-3 scallions, trimmed and thinly sliced
\nFor the vinaigrette
\nPinch of saffron
\n1 Tbsp white wine vinegar
\n1 tsp Dijon mustard
\n1\/4 cup extra virgin olive oil
\nSea salt and freshly ground black pepper
\nPreparation<\/p>\n

1. Preheat the oven to 400\u00b0F.
\n2. Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.
\n3. Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste.
\n4. Line a baking sheet with parchment paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8-10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest.
\n5. Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the scallions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette.
\n6. Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette.<\/p>\n

About Sierras?<\/strong>
\nThe Sierra Mackerel is described as a mini Wahoo for its shape, its fast swimming behavior and those signature teeth. This is the one fish that requires a wire leader as their choppers will slice through mono-filament like a hot knife through butter. The Sierra swims and feeds over cobbly structure from a few feet to several hundred yards off the coastline. They will hit bait, trolled Rapala type lures and flies with enthusiasm. Flies cast long and allowed to sink to just above the surface of the rocks will get the attention of the Sierra. Their take is forceful and their run, strong and fast. Their teeth are designed to slice through leader and coupled with their speed they have a good chance of escaping. Their impressive runs and their size make them a perfect fish for light tackle and fly angling. When they\u2019re swimming thickly, dozens can be caught and landed in a few hours. They hit best in the early morning hours.
\nScales:\u00a0\u00a0 You’ll have to be a hungry rabbi with really good eyesight to find any scales on this fish, though it is listed as kosher.
\nCleaning:\u00a0\u00a0 This fish presents no particular problems for cleaning, but watch out for the sharp teeth – dead fish do bite. The body cavity is small and there’s not a lot in it, but you will have to cut the esophagus off with kitchen shears. You’ll also want to use shears to cut the end of the gills loose under the chin, they pull rather hard.
\nSkin:\u00a0\u00a0 The skin is thin but fairly strong. When pan fried it shrinks moderately, pulling the fillet thicker, then loosens and blisters. By this time the fillet has taken a set and will remain thicker. Unlike other mackerels, the skin is fairly strong, so it’s possible to remove it using the long knife and cutting board Method<\/a>, and almost no flesh will be lost. Most mackerel recipes are skin-on, because the skin helps keep the tender flesh from flaking apart. The skin does not have a strong or “off” flavor.
\nFillet:\u00a0\u00a0 This fish is easy to fillet because it has a logical and easy to follow bone structure. I find it easier with the head removed before filleting. Tilt the knife sharply under the gill covers to get the maximum amount of flesh. Work gently with a minimum of bending as the flesh is very tender. The rib cage bones rake sharply back and are very thin and fragile, but easy to follow with the filleting knife. If some parts break off they are easy to locate and pull from the fillet.
\nYou’ll find a row of centerline spine bundles that need to be pulled for nearly one third the length of the fillet. They pull a little hard so hold the flesh in place with your fingers and pull straight forward with your long nose pliers. Beyond the first third you can still feel them but they’re too soft to worry about.
\nYield:\u00a0\u00a0 A 1 pound 11-3\/4 oz fish yielded 1 pound 2-3\/8 ounces of skin-on fillet (66%), very high. Skin off it would still be 1 pound 1 ounce (61%). The thin skirt area can sometimes have a slight bitterness, but if you choose to cut it away, it is small and you won’t lose much.
\nStock:\u00a0\u00a0 Unlike most mackerels, the heads fins and bones make an inoffensive soup stock with little oil, though you do have to carefully remove what oil there is – use your gravy separator. The stock may be a little “fishy” for some tastes, but fine for others.
\nBEWARE: Please beware of the guys in the street selling boat charters. If you wait till the day you are fishing and go to the dock where your boat is many times people will mislead you to another boat or dock trying to put you on a boat that was not meant for you. You need to have a person guide you to your boat, who is from a reputable charter company. This way there is no confusion or misleading. Please remember when renting Sport fishing boats in Cabo that you rent your boat from reputable and established business. Walk into a fishing fleet office and ask questions about what you are getting and what are the costs? You dont want to rent boats from vendors in the streets and you do not want to book through shady websites offering you the world. Check through travel forums about reputable fishing fleets to deal with. Look for testimonials about the fleet your booking, your charter with. Ask about what will the boat be supplying? Will it include beverages or lunches? How much does it cost to fillet your catch? Check to see if charter boat is insured? Ask about getting your catch smoked? Check cost of a fishing license. These are just a few things to consider when booking your charter boat. We will be talking more about this in the next weeks fishing report. Until next time good fishing and we hope to see you in Cabo soon. Come by the office here in Cabo and get all the latest up to date fishing report. http:\/\/www.jcsportfishing.comhttp:\/\/youtu.be\/tSXN6pifQyQ<\/a><\/p>\n

\"jcs-sportfishing-cabo-logo2\"<\/a><\/p>\n

Craig Leonard
\nCresta Del Mar Homesites\/Homes
\nCentury 21 Los Cabos Real Estate
\nEmail: caboluxuryhomes@gmail.com
\nWebsite: http:\/\/www.vacationrentalsloscabos.com<\/a>
\nCell\u00a0 Dialing From U.S.\/CAN Cell 011 52 1 624 160 9039
\nOffice Dialing From U.S\/CAN 011 52 624 145 8631
\nHome Dialing From U.S\/CAN 011 52 624 105 1458
\nDialing Locally Cell 044 624 160 9039
\nOffice Locally 145 8631
\nHome Locally 105 1458<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

From The Admirals Kitchen is Open Again!! Pacific Sierra Recipe!!! I don’t know why some people don’t like Pacific Sierra and why it’s not more widely served in the States. We here in Baja know all about it!!! It’s such a lovely fish, cheap and plentiful, and, served with this gently Spanish vinaigrette, an absolute […]<\/p>\n","protected":false},"author":13,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[840,597,649,650],"tags":[],"_links":{"self":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/6389"}],"collection":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/users\/13"}],"replies":[{"embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/comments?post=6389"}],"version-history":[{"count":1,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/6389\/revisions"}],"predecessor-version":[{"id":6390,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/6389\/revisions\/6390"}],"wp:attachment":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/media?parent=6389"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/categories?post=6389"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/tags?post=6389"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}