I simmered flying fish as a nimono(Japanese simmered). It's based with sake, water, mirin, umeboshi, ginger and little soy-sauce. I added flammulina veluptipes(enoki mushroom in Japanese). flying fish wasn't fragile meat. I will bring it as a lunch. Umeboshi is pickled plums. and it's one of Japanese traditional foods, popular. people eat it with rice or use for cooking. some people add into Ochazuke.