Mackerel floss is a delicious and nutritious dish that’s familiar to many households. But is it difficult to make? How can you prepare it without the fishy smell? In today’s article, Khô bò CALI will guide you through a simple, restaurant-quality recipe for mackerel floss that’s easy to make, not fishy at all, and guaranteed to win over the whole family.
Step-by-step guide to making homemade mackerel floss easily at home
Mackerel floss is now widely available in markets and stores, but for those who prioritize food safety and freshness, many home cooks prefer making it themselves. However, preparing mackerel floss the right way can be a bit tricky — if not done properly, it may end up with a strong fishy odor that makes it unpleasant to eat. To avoid this and achieve a flavorful, aromatic result, follow the simple step-by-step guide below:
Ingredients:
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500g fresh mackerel
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A small amount of chopped garlic and shallots, and julienned ginger
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Annatto oil (for color)
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Seasonings: cooking oil, fish sauce, salt, seasoning powder, sugar, ground pepper, and vinegar
Let me know if you’d like me to continue with the full recipe instructions or a visual recipe card.
Preparation Steps
Step 1: Clean and marinate the mackerel
Start by thoroughly cleaning the mackerel after purchasing. To remove any fishy smell and ensure the meat is fresh and clean, gently rub a mixture of vinegar and salt over the entire surface of the fish. Let it sit for about 10 minutes to allow the solution to neutralize any unpleasant odors. Then rinse the fish well under clean running water and let it drain completely.
Next, place the cleaned mackerel into a large mixing bowl for marination. Season it with the following:
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⅓ teaspoon of salt
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½ teaspoon of seasoning powder
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½ tablespoon of sugar
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1.5 tablespoons of fish sauce
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⅔ tablespoon of cooking oil
To enhance the flavor and aroma, add a pinch of ground pepper, ½ tablespoon of julienned ginger, and a small amount of finely chopped garlic and shallots. Mix everything well, making sure the fish is evenly coated with the marinade. Cover the bowl and let the fish marinate for about 1 hour, allowing the flavors to fully absorb into the meat.
Step 2: Cook the mackerel
After the marinating process is complete, it’s time to cook the fish. There are two common methods you can use, depending on your preference and available tools.
The first method is steaming. Place the marinated mackerel into a steamer basket or tray and steam it over medium heat until the fish becomes firm and fully cooked — the flesh should turn opaque and slightly separate from the bone. Once done, turn off the heat, carefully remove the fish, and transfer it to a plate. Allow it to cool completely before moving on to the next step.
Alternatively, if you don’t have a steamer, you can cook the fish directly in a pot. Simply place the mackerel in a pot and pour the leftover marinade over the top. Turn the heat to low and simmer gently until the fish is thoroughly cooked. This method allows the mackerel to absorb even more flavor from the marinade as it slowly cooks in its own juices.
Step 3: Shred the mackerel
Once the mackerel has cooled completely, it’s time to begin the shredding process — a crucial step to achieve the light, fluffy texture that makes mackerel floss so appealing. Start by wearing a pair of clean gloves to ensure food safety and hygiene. Then, carefully remove the skin and separate the flesh from the bones. Take your time with this step to ensure that all the bones — especially the small, fine ones — are thoroughly removed, as any leftover bones can affect the texture and safety of the floss.
After separating the meat, place the mackerel flesh into a fine-mesh sieve or strainer. Using your hands or the back of a spoon, press and rub the fish firmly against the mesh. This not only helps break the fish into soft, even strands but also allows you to feel for and remove any tiny bones that might still be present. This technique results in a smoother, more consistent texture — a key element in creating high-quality, homemade mackerel floss.
Step 4: Dry-roast the mackerel floss
Now that the fish has been finely shredded, it’s time to transform it into soft, golden mackerel floss through the dry-roasting process. Begin by placing a large non-stick pan on the stove over low heat. Add about one tablespoon of annatto oil — this will give the floss a beautiful, appetizing golden color. Next, add a small amount of finely chopped garlic and shallots, and sauté them until they become fragrant and lightly golden, releasing their aroma into the oil.
Once the aromatics are ready, gently add the shredded mackerel into the pan. Using chopsticks or a wooden spatula, continuously stir the mixture to ensure it cooks evenly and doesn’t stick to the pan. This step requires patience and constant attention, as the fish needs to be slowly roasted over low heat for approximately 30 to 45 minutes. The goal is to completely dehydrate the mackerel while developing a light, fluffy, and slightly crisp texture.
Continue stirring until the floss becomes dry, golden, and slightly fibrous to the touch. Be careful not to increase the heat, as higher temperatures can burn the fish or create a bitter aftertaste. Slow, even heat is the key to achieving perfect homemade mackerel floss that’s both aromatic and delicious.
Important tips when making mackerel floss
To ensure your homemade mackerel floss turns out flavorful, naturally sweet, and rich in nutrition, there are several key tips you should keep in mind throughout the process.
First and foremost, avoid blending or pounding the mackerel meat too finely. While it might seem like an efficient way to shred the fish, doing so can break down the natural fibers, causing the floss to lose its desirable texture and the delicate sweetness of the fish.
Second, always opt for a deep, thick-bottomed non-stick pan when dry-roasting the shredded fish. This type of pan not only distributes heat evenly but also helps prevent the meat from sticking to the surface, which could lead to burning and bitterness in the final product.
Third, never dry-roast the mackerel floss over high heat. High temperatures can cause the essential nutrients in the fish to evaporate or degrade, significantly reducing the nutritional value of your floss. Instead, keep the flame low and take your time — slow cooking is essential for preserving both taste and health benefits.
Finally, don’t over-roast the floss until it becomes too dry and brittle. While it’s important to remove excess moisture for longer shelf life, excessively dry floss loses the natural sweetness and tenderness of the mackerel, resulting in a product that feels less appetizing and flavorful.
Tips for choosing and deodorizing mackerel
Since mackerel is the main ingredient in mackerel floss, its freshness and quality play a crucial role in determining the final taste and texture of your dish. To ensure your floss is flavorful, aromatic, and free of any unpleasant odors, it’s important to know how to select the right fish and properly remove its natural fishy smell.
Below are some useful tips to help you choose the best mackerel and eliminate any off-putting odors:
How to choose fresh mackerel
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For fresh mackerel: Look for fish with clear, slightly bulging eyes — a sign of freshness. The skin should appear glossy and smooth, with no signs of peeling or scratches. The body should feel firm and resilient when gently pressed with your fingers. Avoid fish with sunken, cloudy eyes, or soft, mushy flesh that lacks elasticity — these are signs that the fish is no longer fresh and may have an off flavor.
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For frozen mackerel: Choose fish that have shiny, bright, and slightly iridescent skin. The gills should be a deep pink or vibrant red, indicating proper freezing and storage conditions. Steer clear of fish with dull, flaky skin, faded gills, or any signs of discoloration. These may suggest the fish has been frozen for too long or not stored properly, affecting both flavor and nutritional value.
Effective Ways to Remove the Fishy Smell from Mackerel
Although mackerel is naturally rich and flavorful, it can sometimes carry a strong fishy odor that may affect the taste of your dish if not properly treated. Fortunately, there are several tried-and-true methods to effectively neutralize this smell and prepare the fish for cooking. Below are a few practical and simple techniques you can apply at home:
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Using salt: One of the most common and effective ways to deodorize mackerel is to soak the fish in lightly salted water for about 5–10 minutes. Alternatively, you can rub coarse salt directly onto the skin of the fish before descaling and cleaning it. This helps to draw out impurities and reduce the fishy odor significantly.
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Combining salt with cooking oil: After rinsing the mackerel with salt water, lightly coat the surface of the fish with a thin layer of cooking oil. Then, rinse it thoroughly under cold running water until the slimy texture disappears. This method helps to eliminate both the smell and excess slime from the fish’s skin.
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Using rice water (rice rinsing water): Soak the cleaned mackerel chunks in rice rinsing water—the milky water left after washing uncooked rice—for about 15 to 20 minutes. This natural method not only helps neutralize the odor but also softens the fish, making it more tender. Be sure to rinse the fish again with clean water before proceeding to the next step.
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Soaking in alcohol or vinegar: Add a few tablespoons of white wine or vinegar to a bowl of water and soak the mackerel for approximately 5 minutes. This method is especially effective for cutting through strong odors. After soaking, rinse the fish thoroughly with water to remove any lingering acidity or alcohol scent.
Secrets to Properly Storing Mackerel Floss
You can easily prepare a large batch of mackerel floss in advance to enjoy over time. To keep it fresh and delicious for as long as possible, it’s important to store it properly. Here are two effective methods for preserving your homemade mackerel floss:
Method 1: Place the mackerel floss into a clean, airtight jar or container. Store it at room temperature in a cool, dry place that is well-ventilated. Make sure to avoid areas with high humidity or direct sunlight, as moisture and heat can cause the floss to spoil quickly. Using this method, your mackerel floss can stay fresh and tasty for up to two months.
Method 2: For longer storage, put the floss into a food storage box or resealable zip-lock bag and keep it in the refrigerator’s cool compartment. This method extends the shelf life significantly, allowing you to preserve the floss for two and a half to three months without losing its flavor or texture.
Important tips: When scooping out mackerel floss for use, always use dry utensils such as a clean, dry spoon or fork. Avoid using wet or damp tools, as introducing moisture will cause the floss to become soggy, spoil faster, and develop white mold. After each use, be sure to tightly seal the jar or bag to minimize air exposure and maintain freshness.
If you’re looking for premium-quality mackerel floss that combines authentic flavor with top-notch hygiene and freshness, look no further than Khô bò CALI’s mackerel floss. Made from carefully selected fresh mackerel and processed with modern, food-safe techniques, Khô bò CALI ensures every bite is packed with rich taste and delicate texture that will satisfy even the most discerning palates.
Why choose Khô bò CALI’s mackerel floss?
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Superior freshness: Our mackerel is sourced daily from trusted suppliers, guaranteeing the freshest ingredients for your table.
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Authentic flavor: Expertly seasoned and crafted to preserve the natural sweetness and umami of mackerel, without any overpowering fishy smell.
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Hygienic production: Manufactured in certified clean facilities that meet the highest food safety standards, so you can enjoy your floss with peace of mind.
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Convenient packaging: Available in airtight, easy-to-store containers that keep your floss fresh longer, whether at home or on the go.
Perfect as a delicious topping for rice, porridge, bread, or as a savory snack, Khô bò CALI’s mackerel floss will quickly become your kitchen staple.
Don’t miss out on the chance to enjoy this irresistible delicacy! Visit Khô bò CALI’s official website or your nearest store today to grab your pack of premium mackerel floss. Experience the perfect blend of traditional taste and modern quality — your taste buds will thank you!
KHÔ BÒ CALI
Address: 9511 Bolsa ave westminster CA 92683
Phone numbers: +1 (714) 452-7679 / +1 (714) 234-6899
Email: [email protected]
Website: https://khobocali.com/
