Shime Saba (Cured Mackerel)

Method9 steps · about 3 hr 15 min

1. 1

   Step 1: Use cleaned skin-on mackerel fillets only when a trusted supplier confirms they are suitable for raw or cured consumption, following their handling directions. Keep the fish cold. Coat the entire skin and flesh surface of every fillet generously with salt.

   Uses Skin-on mackerel fillets confirmed by a trusted supplier as suitable for raw/cured consumption, amount as desired · Salt to generously cover both sides of the mackerel fillets, as needed

2. 2

   Step 2: Place the salted fillets on a tilted tray or a draining rack over a tray, so extracted liquid drains away rather than soaking the fish. Refrigerate for one hour.

   Refrigerate salt-coated mackerel · 60 minUses All the salted fillets

3. 3

   Step 3: Fill a clean bowl with cold water. Gently rinse the curing salt from the fillets in the bowl and pat them dry with paper towel, keeping splashes contained and cleaning the bowl and work surfaces afterwards.

   Uses All the chilled salted fillets · Cold water to gently rinse the salted fillets in a clean bowl, as needed

4. 4

   Step 4: Place the fillets in a snug shallow container and add enough rice wine vinegar to almost cover them. Refrigerate for two hours. This flavours and firms the fish; it does not replace its required suitability for raw consumption.

   Refrigerate mackerel in rice vinegar · 120 minUses All the rinsed fillets · Rice wine vinegar to almost cover the fillets in a snug container, as needed

5. 5

   Step 5: Lift the fillets from the vinegar and place them skin-side down. Feel along the centre where the backbone was and remove every small pin bone with clean tweezers, pulling in the direction of each bone to avoid tearing the flesh.

   Uses All the chilled vinegar-cured fish

   
6. 6

   Step 6: Turn each deboned fillet skin-side up and position the head end where it is easy to start peeling.

   Uses All the deboned fish

7. 7

   Step 7: At the head end, pinch a corner of the very thin, semi-transparent outer skin and lift it to begin peeling. Keep the shiny patterned layer underneath.

   Uses All the positioned fillets

8. 8

   Step 8: Hold the fillet steady and peel the thin outer skin towards the tail. Around the delicate belly edge, pull towards the belly first to avoid tearing off the flesh, then finish peeling the rest.

   Uses All the fillets with peeling started

9. 9

   Step 9: For sashimi, cut the cured fillets about 1.5 cm thick and make a shallow incision through the shiny surface of each slice. Wash and peel the daikon, shred it finely, and wash and dry the shiso. Arrange the raw-cured fish with the daikon and shiso and serve promptly, keeping it refrigerated until serving.

   Uses All the finished cured fillets · Daikon for finely shredded sashimi garnish, as desired · Shiso leaves for sashimi garnish, as desired