Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, fisherman's shime saba (marinated mackerel). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Shime saba (しめ鯖, cured mackerel) is one of my favourites for sushi or sashimi. Come to think of it, I am actually fond of any fish that has shiny skin and non-white flesh, such as mackerel, yellow tail, and sardines. Mackerel is called as "Saba" in Japanese, and it's one of popular fish here.

Fisherman's Shime Saba (Marinated Mackerel) is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Fisherman's Shime Saba (Marinated Mackerel) is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have 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):

1. Get 1 fillet fresh mackerel (saba)
2. Prepare Vinegar, enough to cover and marinade fish
3. Get Salt, as needed
4. Prepare 1 small piece Kombu (dried kelp)

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 wasabi! Nowadays, it's usually thought to be pickled or cured mackerel. It actually took me many years to realize this.

Steps to make Fisherman's Shime Saba (Marinated Mackerel):

1. 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.
2. 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.
3. 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.

The flavor of shime saba can differ depending on the state of the fish of course, but by adding some sweetness to the marinade it becomes more palatable. The mackerel pieces are marinated in a delicious soy-based sauce with plenty of grated ginger. It is a simple dish that is not only a great main but also a perfect finger food. I have already posted a few mackerel recipes such as Nanbanzuke (Marinated Fried fish), Shime Saba (Cured Mackerel) and Simmered Mackerel in Miso. Saba makes a fatty, oily, and decadent piece of sushi, extremely rich in flavor.

So that is going to wrap this up for this special food fisherman's shime saba (marinated mackerel) recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!