Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, fisherman's shime saba (marinated mackerel). One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Fisherman's Shime Saba (Marinated Mackerel) is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Fisherman's Shime Saba (Marinated Mackerel) is something which I’ve loved my whole life.
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 Background: I got a freshly caught mackerel from the local fisherman and asked him how to make the best shime saba!
To begin with this recipe, we have to prepare a few components. You can cook fisherman's shime saba (marinated mackerel) using 4 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Fisherman's Shime Saba (Marinated Mackerel):
- Take 1 fillet fresh mackerel (saba)
- Get Vinegar, enough to cover and marinade fish
- Make ready Salt, as needed
- Prepare 1 small piece Kombu (dried kelp)
It's is almost Sashimi, but you can enjoy different taste. Mackerel is called as "Saba" in Japanese, and it's one of popular fish here. Popular cooking method for Saba is to grill or simmer. Normally we don't eat it as.
Instructions to make Fisherman's Shime Saba (Marinated Mackerel):
- 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.
This is the Japanese favorite, called Shime-Saba (しめ鯖). I believe this is the best way to enjoy the quality mackerel but I need to warn you to use the freshest mackerel in order to prevent potential Anisakiasis (→see Wiki for details.). What you need Fresh mackerel Salt Vinegar. Discover how to make marinaded mackrel sashimi with this shime saba recipe. Bittersweet, it is very popular in Japan and often pleases Brazilians.
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