Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, fisherman's shime saba (marinated mackerel). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
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!
Fisherman's Shime Saba (Marinated Mackerel) is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Fisherman's Shime Saba (Marinated Mackerel) is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. 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)
- Prepare Vinegar, enough to cover and marinade fish
- Prepare Salt, as needed
- Get 1 small piece Kombu (dried kelp)
The Mackerel is among the most tasty fishes available, while being relatively easy and simple to prepare. Shime Saba has been cured, and the result is a sweet yet sour flavour, with a hint of savoury. It can be eaten as sashimi, or used as a sushi topping. Shime Saba is Japanese Marinated Mackerel.
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.
Mackerel is very popular fish in Japan. 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.
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