The evening kitchen is not a battlefield. A story about a certain mackerel that made me truly feel that 'I can manage' as long as I have this in the freezer.

The evening kitchen was always a battlefield.

'What's for dinner tonight?'

In the evening, the cheerful voices of children returning from nursery school or school. Even though it should be a happy time, I feel a momentary pang of anxiety as I look back and forth between the clock and the contents of the refrigerator. Have you ever had that experience?

Returning home exhausted from work, the second round begins. 'I want to feed them something nutritious,' 'If possible, I want to include fish in the menu, not just meat.'

Even though I know that in my head, honestly, the hurdle for cooking fish on a weekday evening is incredibly high, isn't it?

Actually, I once made a huge mistake like this. It was when I bought regular salted mackerel at the supermarket to try and get my child to eat fish. I hurriedly grilled it and served it, but when I tried to feed it to them, a tiny, invisible bone pricked them. My child started crying, saying, 'It hurts! I don't want fish anymore!'

That wasn't all. While I was frantically trying to remove the bones, the meat fell apart, and before I knew it, my own dinner had gone cold. Furthermore, after the meal, there was the fruitless, heavy labor of washing the grill rack and the grill itself, which were caked in greasy fish oil. While deodorizing the smell of raw fish drifting through the kitchen, I would fall into intense self-loathing, thinking, 'Ah, I guess I really wasn't a family that grills fish on weekdays...'

On top of that, many store-bought salted mackerels are heavily salted from the start, so I would often worry, 'Is the salt content a bit too high for my child?' or 'It's hard to use for baby food or toddler meals.'

That was when I, who was about to wave the white flag on daily meal planning, encountered the 'Nordic <Unsalted> Imperfect Bone-Removed Mackerel'.

To give you the conclusion first, just having this in the freezer literally tripled my peace of mind in the evening. This time, I will talk openly about why this mackerel becomes a savior for us busy moms and dads.

Chapter 1: The overwhelming emotional liberation brought by 'Unsalted' and 'Bone-Removed'

The biggest feature of this mackerel is the four characters in its name: 'Unsalted' and 'Bone-Removed'. Let me give you an easy-to-understand example of how revolutionary this is.

1. 'Unsalted' is a blank canvas

If regular salted mackerel is a 'painting with a fully painted background,' this unsalted mackerel is a 'blank canvas where you can draw anything freely.' Since the flavor isn't decided from the start, it can instantly transform into any dish—Japanese, Western, or Chinese.

• If you simmer it in a sweet and savory sauce with soy sauce and mirin, it becomes a classic 'Mackerel Miso Stew' or 'Ginger Stew'.

• If you coat it with curry powder and make it into a meunière, it becomes a Western-style side dish that children love.

• If you stew it with a can of tomatoes, it becomes a stylish Italian dish.

Since there is no need to worry about salt content, I am truly grateful that I can make meals for small children's baby food or for grandparents who want to limit their salt intake all at once with this one item.

2. 'Bone-Removed' is a cleanly paved, straight road

The task of removing fish bones is like 'walking nervously on a bumpy road full of obstacles.' The tension that it might get stuck in a child's throat if you make one wrong move grinds down a parent's mental stamina. However, this mackerel has the bones removed cleanly in advance. In other words, it is 'a straight, cleanly paved road with absolutely no obstacles'.

Even if a child holds a fork themselves and gobbles it down in one bite, parents can just watch with a smile on their side. There is no need to raise your voice and say, "Chew well!" This "peace of mind that comes from just watching over them" is priceless.

Chapter 2: The truth behind the "imperfect" label and the surprising prowess of Nordic mackerel

But here, a question probably arises. "It's convenient that it's boneless, but why is it 'imperfect'?" "Is there some suspicious reason for it..."

To conclude, there was absolutely no need to be intimidated by the word "imperfect." The imperfection here refers only to appearance, such as "slightly uneven sizes" or "slightly chipped meat" that occur during the manufacturing process.

To use an analogy, it's like a "stubborn chef whose apron is slightly crooked, but whose cooking skills are top-notch." It just isn't dressed up perfectly, but the actual quality inside is first-class.

It's no wonder, as this mackerel is "Nordic-grown," raised in the freezing sea. To survive the cold ocean, it stores plenty of high-quality fat in its body. The juiciness of the fat that overflows the moment you open the pack and apply heat is in a different league from typical Japanese mackerel. It is not dry at all, and the meat is plump and tender, so even children who don't like fish should be happy to eat it, saying, "It's as juicy as meat!"

Its prowess is not just for show; it has actually achieved "No. 1 on the Rakuten Ranking" and boasts an astonishingly high rating of "4.8 in shop reviews."

Looking at the reviews from senior moms and dads who actually purchased it, they are filled with comments like, "I get anxious if I don't have it stocked in the freezer," and "It was labeled as imperfect, but the pieces were so magnificent I couldn't tell where the imperfection was." There is a proven track record here that has saved the evenings of many families.

Chapter 3: Because I care, I want to share the 3 mistakes I made and the "realistic points to note"

I have been raving about the wonders of this mackerel, but let me turn back the clock to the day I first brought this mackerel home.

I was overjoyed, thinking, "Great! This will make daily meal preparation easier!" but I actually made a few painful mistakes at first. No matter how wonderful an ingredient is, if you handle it incorrectly, you cannot bring out 100% of its charm.

I don't want you all to experience the same disappointment I did, so I will share 3 "realistic failure stories and points to note" that are not in the instruction manual, without holding anything back.

① [Failure #1] I threw it into the frying pan thinking, "It's frozen, but whatever."

On a weekday evening, when we are racing against every minute and second, we are desperate to save even the "time to thaw." Thinking, "I'm going to cook it anyway, so it's the same if I grill it while frozen!" I lined up the rock-hard mackerel in the frying pan and put the lid on.

This was a huge mistake. The result was a mackerel that was strangely burnt only on the surface, still raw inside, and dry because the moisture had escaped.

To use an analogy, it's like "pushing a microphone to someone who is not mentally prepared at all and saying, 'Okay, give a speech!' on stage." Even mackerel will be surprised and close itself off if it is suddenly attacked with high heat.

• Countermeasure: The ideal is to move it to the refrigerator in the morning and wait for it to slowly "wake up." If it's evening and you realize, "I forgot!", soak it in running water for about 10 minutes while still in the bag. Just by doing this, it will grill up surprisingly plump and juicy. Please let the mackerel have the mental preparation that "it's about to be grilled."

② [Failure #2] I ignored the "drip" and cooked it as is

When I opened the thawed pack, there was sometimes a little bit of red liquid (drip). At the time, I thought, "It's a hassle, and it will disappear if I heat it," so I put it directly into the pot and made a simmered dish.

As a result, the whole thing ended up smelling fishy... My child also sensed it sensitively, took one bite, and put down their spoon.

This drip, to use an analogy, is like 'getting dressed without drying off after a bath, and then catching a chill.' The high-quality fat and umami, which should be a highlight, mix with the excess moisture and become the cause of a fishy odor.

• Countermeasure: Before grilling or simmering, gently pat the surface moisture dry with a paper towel. With just this 10-second effort, the fishy smell disappears completely, transforming into an elegant flavor worthy of a high-end restaurant.

3. [Failure #3] Stunned the moment it arrived. The freezer won't close!

This might be the biggest blind spot. This mackerel, ranked #1 on Rakuten, comes in a large, value-packed quantity, so it arrives with quite a bit of volume.

On the day it arrived at our house, I opened the cardboard box and rejoiced, 'Wow, there's so much in here!' but that was short-lived. When I opened the freezer, it was already packed with frozen foods and meal prep. I ended up playing a game of freezer Tetris while breaking into a cold sweat, thinking, 'Wait, where am I supposed to put this!?'

This is like 'having ten relatives suddenly show up to stay at your house without any prior notice.' You want to welcome them, but there is no space to accommodate them.

• Countermeasure: From the day you click the order button, start preparing to clear out one drawer in your freezer. Creating a 'welcome space' in advance is the best trick for welcoming this mackerel without any stress.

Chapter 4: Excellent versatility. 'Divine arrangement recipes' that are a huge hit in our home.

Once you have the failure countermeasures firmly in mind, all that's left is to enjoy the 'overwhelming potential' of this mackerel.

I mentioned earlier that unsalted mackerel is like a 'blank canvas on which you can draw anything,' but to use a fashion analogy, it's like a 'high-quality, plain white T-shirt that goes with anything.' It looks great on its own (just sprinkle with salt and grill) and can become formal if you throw on a jacket (turning it into a dish for guests), giving it outstanding versatility.

Here, I will introduce two of my family's divine recipes that can be made in under 15 minutes on a weekday evening, which the kids literally 'ate as if they were licking the plates.'

Recipe 1: Even fish-haters will overcome it! 'Crispy Curry-Fried Mackerel'

The main reasons children avoid fish are the 'bones' and the 'fishy smell,' but this mackerel clears both hurdles. If you add the 'curry flavor' that kids love, it becomes invincible.

1. Cut the thawed and dried mackerel into bite-sized pieces using kitchen shears (no need to dirty a knife or cutting board!).

2. Put the mackerel in a plastic bag, add a little soy sauce, mirin, and curry powder, and massage it in.

3. Coat everything with potato starch and pan-fry it in a generous amount of oil.

The outside is crispy, and the inside is juicy with the fat characteristic of Nordic fish. Since it can be eaten like a snack, a storm of 'Can I have seconds!' broke out in our house, and the large platter was emptied in an instant.

Recipe 2: Spicy for adults, mild for kids. 'Mackerel Tomato Stew'

Being able to arrange mackerel in a Western style is a privilege unique to unsalted fish.

1. Quickly sear both sides of the mackerel in a frying pan.

2. Simply pour in a store-bought can of tomatoes (or tomato sauce), consommé, and your favorite vegetables (such as shimeji mushrooms or onions).

3. Just let it simmer gently over low heat for about 5 minutes.

The savory flavor of the mackerel melts into the tomato sauce, resulting in a rich, delicious dish. For children, add a little extra ketchup or cheese to make it milder. For adults, simply sprinkle with Tabasco or black pepper after plating, and you have a superb meal for both adults and children ready at the same time in one evening.

The 'talisman' effect of having this in the freezer

Having this mackerel standing by in the freezer changed one thing above all else: the 'mental landscape' of 5:00 PM.

Until now, as the end of the workday approached, I would constantly hold a fruitless self-reflection meeting in my head: 'Oh, what should I do for dinner tonight? It can't just be meat again... but fish is such a hassle...'

But now it's different. 'It's okay, I have that mackerel in the freezer. It's boneless and can be seasoned however I like. I can make it work!'

Just being able to think that makes my steps so much lighter on the way home. What this mackerel brought me wasn't just delicious fish dishes. It was that small but decisive 'peace of mind' I wanted most in my busy daily life: the feeling that 'I can manage dinner tonight.'

Chapter 5: The quiet thrill that comes 'after' cooking.

The biggest reason people avoid cooking fish? It's probably not the cooking itself, but the 'cleanup' afterward.

Imagine this: after dinner, when you're full and think, 'Phew, I want to take a break,' the first thing that catches your eye is the greasy, dirty grill rack. The grease tray pooled at the bottom of the grill. And that unique fishy smell that lingers in the kitchen until the next morning.

This mackerel brilliantly solves even that 'post-meal despair.'

1. Goodbye, grill. Everything is done with just one frying pan.

Since it's boneless, you don't have to worry about the fish falling apart; just quickly sear it in a frying pan. If you lay down some parchment paper, cleanup is just a quick rinse of the pan. You are completely liberated from that tedious grill cleaning. To put it in perspective, this is a major reform on par with 'having a massive ledger that you used to calculate by hand now automatically totaled with the push of a button.'

2. No need to carry a bomb called 'kitchen waste'.

When you eat fish with bones, you have to keep the 'fish bones' in the kitchen until the next trash collection day. Especially in the summer, you're often plagued by the smell. But this mackerel has no bones from the start. All you throw in the trash is the bag the mackerel came in. Your kitchen stays fresh, and you're finally free from the stress of dealing with odors.

3. Saving time is an investment in yourself.

Buying prepared food at the supermarket is certainly fast. But stocking this mackerel in your freezer is a much smarter 'investment in the future.' If you calculate the price per piece, it's obviously much more cost-effective than eating out or buying prepared meals. Yet, you can still feed your family top-quality, nutritious, fatty mackerel. With the time saved and the money kept, you can enjoy a slightly luxurious dessert with your family on the weekend. That kind of cycle is born.

Chapter 6: In closing. Your 'smile' is the best spice.

'Sorry for the shortcut meal today'

In the midst of our busy daily lives, when we rely on retort pouches, pre-made side dishes, or convenient frozen foods like these, do you ever find yourself feeling guilty about it? 'Shouldn't I be doing this more carefully, making dashi from scratch, and removing the bones myself?' To those of you who are perhaps too serious, this is what I want to tell you at the end.

What makes children, and families, the happiest is not having a perfect home-cooked meal on the table, but rather 'having their mother or father sitting right there, eating together with a smile.'

Saving time is not the same as skimping on love. On the contrary, thinking about 'how can I feed my family something healthy and enjoyable' within a limited amount of time and choosing this mackerel is, in itself, a wonderful expression of love.

This 'Nordic-sourced <unsalted> imperfect boneless mackerel' is more than just an ingredient. It is your ultimate teammate, supporting your busy days, creating peace of mind, and bringing smiles and 'This is delicious!' to your dining table.

Having this mackerel in your freezer. I sincerely hope that this sense of security makes your tomorrow a little lighter and brighter.

Thank you so much for all your hard work in preparing meals every day. Now, what kind of seasoning shall we enjoy tomorrow?