Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, standard shime saba (pickled mackerel). It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Saba, Japanese for Mackerel is quite popular in traditional sushi in Japan. Here in the states, you can buy this fish all done up and ready to use since. Shime Saba is vinegar-pickled mackerel, a classic dish from Japan.
Standard Shime Saba (Pickled Mackerel) is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Standard Shime Saba (Pickled Mackerel) is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have standard shime saba (pickled mackerel) using 5 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Standard Shime Saba (Pickled Mackerel):
- Get 2 Fresh mackerel (at least 40 cm long)
- Take 1 Natural salt
- Prepare 300 ml Vinegar
- Take 100 ml Mirin
- Make ready 5 tsp Sugar
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.
Steps to make Standard Shime Saba (Pickled Mackerel):
- Remove the guts, gills, and head (see photo). Very fresh mackerel still has scales, so remove them too.
- Filet the fish and remove the backbone. Be as thorough as possible in removing any fine bones using fish bone tweezers. You could also remove the fine bones just before eating, if you prefer. If you remove the bones while you're slicing the fish to serve, the fish will be easier to eat.
- Salt the fish with a generous amount of natural salt. Arrange the fillets in a single layer on a tray or plate, and refrigerate for 1-2 hours. If you chill for for too long, the flesh will become tough. If moisture is produced from the fish as shown in the Step 4 photo, that's good!
- Leave the tray or plate tilted slightly, so that he fish won't be sitting in the liquid that is produced, making it tastier (see photo).
- Rinse the salt from the mackerel. You could use plain water, but rinsing with sake or vinegar is the real way to do it! But in fact, this might not change the flavor much! When the salt is rinsed off, be sure to thoroughly blot the fish dry (this part is critical).
- Put 300 ml vinegar, 100 ml mirin and 5 teaspoons sugar in a freezer bag and dissolve well. Add the mackerel from Step 5 to the bag, and let marinate for 5-15 hours. The key is to eliminate as much air as possible from the bag. If you aren't going to eat the fish right away, remove it from the marinade, wrap it in plastic wrap; it should keep for 2 days in the refrigerator!
- To eat, peel off the skin starting from the head side. Do this carefully so that you don't rip the flesh! You can do this easily with your bare hands. Cut or slice as you like!
Serve over rice logs (nigiri) or plain with grated daikon or ginger with spring onions, soy sauce and wasabi or just as is. We served simple shime saba appetizers last night over rice crackers with fine sliced scallions, a thin slice of jalapeño and a splash of soy sauce. If you like pickled herring or ceviche, you will love this too. Try to get the freshest Mackerel. This is the Japanese favorite, called Shime-Saba (しめ鯖).
So that is going to wrap this up for this exceptional food standard shime saba (pickled mackerel) recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
