METHOD
1 Place the mackerel fillets in a large bowl, and add the sea salt. Gently rub the mackerel fillets with the sea salt, ensuring they are evenly covered.
Marinating mackerel
shime saba
Mackerel is an excellent fish: plentiful, available all year round, inexpensive, and very healthy. However, it spoils quickly, so it is rarely eaten raw, even in Japan. Marinating mackerel in salt and vinegar makes it last longer, but also enhances its flavor and firms the flesh to make it easier to slice. You can prepare it in advance—once marinated, wrap in plastic wrap and keep in the refrigerator for up to 3 days.
PREPARATION TIME 2–3 hours
equipment
bamboo strainer or colander | pair of kitchen tweezers or pliers
INGREDIENTS
per 5oz (150g) mackerel fillet
about 2 tbsp sea salt | 1⁄2 cup rice vinegar | 1⁄2 tbsp mirin or 3⁄4 tbsp sugar | 1⁄2 tsp salt
METHOD
1 Place the mackerel fillets in a large bowl, and add the sea salt. Gently rub the mackerel fillets with the sea salt, ensuring they are evenly covered.
2 Place the fillets on a Japanese-style bamboo strainer or in a colander. Let sit for at least 30 minutes—preferably 1 hour—to allow juices drawn out by the salt to drain off. Rinse under cold running water and pat dry with paper towels.
3 Mix together the vinegar, mirin or sugar, and salt in a plastic or glass container large enough to hold the fillets in one layer. Add the mackerel to the bowl and set aside to marinate for 1–2 hours.
4 Take the fillets out of the vinegar mixture, and pat dry with paper towels. The flesh should have whitened. Slowly peel off the papery-thin outer skin, starting at the head. Don’t worry if some of the iridescent underskin also comes off.
5 Place the fillets on a chopping board and run the tips of your fingers lightly up and down them to feel for any small bones. Use tweezers to remove any that you find, and use a sharp knife to trim and shape the fillets, if necessary.
