Fisherman's Shime Saba (しめ鯖) - Marinated Mackerel
A delicious recipe straight from the fisherman! You can make it at home very easily. Marinating it with a little piece of kombu brings out that nice umami flavor ;) Tastes great with a bit of wasabi!
Background: I got a freshly caught mackerel from the local fisherman and asked him how to make the best shime saba!
- Mackerel (saba) (1 filet)
- Vinegar (Enough to cover and marinade fish)
- Salt (As needed)
- Kombu (dried kelp) (A small piece)
Make sure the mackerel is very fresh. Filet the fish (or have it done at the shop). If there is any blood on the filet, gently pat it off with a paper towel.
Thoroughly rub salt over both sides of the filets. Let rest in the refrigerator for 2 hours. After 2 hours, was off the salt and pat dry.
Note: Salting the fish is also important for making sure any bacteria is killed so make sure you let it rest the entire 2 hours.
Put vinegar, kombu and saba in a ziplock or plastic bag (The vinegar should cover the fish). Let marinade for 30 minutes (If you like more vinegary pickled flavor, let it marinade for longer time, up to 2 hours). Remove from marinade and carefully peel off the thin layer of skin, starting from the head-end of the fish. Cut into thin slices and serve. Serve with wasabi and/or soy sauce for dipping.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.