Shime Saba (Cured Mackerel): A Simple, No-Cook Japanese Delicacy for Sushi & Sashimi Lovers
Shime Saba is a traditional Japanese dish featuring cured mackerel fillets, perfect for sashimi or sushi toppings. This no-cook recipe requires only fresh mackerel, salt, and rice wine vinegar, making it an easy yet flavorful dish to prepare at home. Ideal for seafood enthusiasts and Japanese cuisine lovers!
Ingredients
- Fresh mackerel: The star of the show. Make sure it’s as fresh as possible—this is non-negotiable.
- Salt: To cure the fish and enhance its natural flavor.
- Rice wine vinegar: For that tangy slightly sweet marinade that makes saba so irresistible.
- Optional garnishes: Shredded daikon white radish and shiso leaves for serving.
Instructions
- Preparing the Mackerel: Start with a whole, fresh mackerel. If you’re not comfortable filleting it yourself, ask your fishmonger to do it for you. You’ll want two fillets with the skin on.
- Curing with Salt: Generously coat both sides of the fillets with salt. This step is crucial—it firms up the flesh, removes any fishy smell, and adds a subtle salty flavor. Place the fillets on a tilted plate or tray to let the moisture drain away. Pop them in the fridge for about an hour.
- Rinsing and Marinating: After an hour, rinse the fillets gently to remove excess salt. Pat them dry with a paper towel, then place them in a tray or container. Pour enough rice wine vinegar to almost cover the fillets. Let them marinate in the fridge for at least 2 hours. The longer you marinate, the firmer and more flavorful the fish will become.
- Preparing for Serving: Once marinated, remove the fillets and pat them dry. Use tweezers to pull out any tiny bones along the backbone. Then, peel off the skin—it should come off easily after marinating.
- Now, it’s time to slice! For sashimi, cut the fillet into 1.5 cm thick slices and make a shallow incision on the skin to help it catch soy sauce. For sushi, slice it diagonally for a wider, more elegant presentation.
Notes
- Use very fresh mackerel for the best results.
- Adjust marinating time based on your preference for firmness and flavor intensity.
- Experiment with adding sugar or konbu (kelp) to the marinade for a unique twist.
- Perfect for sushi, sashimi, or as a standalone dish.