Shime Saba – Japanese Vinegar-Cured Mackerel
Traditionally Japanese prepared mackerel that develops a delicate, slightly acidic flavor through salting and rice vinegar, often used for sushi.
Ingredients(for 0.5 kg)
Instructions
Preparation
45 Min.Rinse mackerel fillets thoroughly under cold water, remove all bones with tweezers and pat dry. Then store in the freezer for 30 minutes.
Salting
1-2 Std.Generously and evenly coat fillets with coarse sea salt, place on a rack over a bowl and cure in the refrigerator for 1-2 hours until visible liquid has been drawn out.
Rinsing and drying
10 Min.Rinse off salt thoroughly under cold water and pat the fillets very carefully dry with kitchen paper. No residual salt should remain.
Prepare vinegar marinade and cure
30-90 Min.Stir rice vinegar with sugar until dissolved, add kombu seaweed and fully submerge the mackerel fillets. Marinate in the refrigerator for 30-90 minutes until the surface turns white-opaque.
Finishing and serving
10 Min.Remove fillets from vinegar, carefully peel off the silver outer skin, slice thinly and serve with finely sliced ginger and soy sauce.
Pro Tip
Timing during the vinegar cure is crucial: too short and the flesh remains too raw, too long and it becomes too firm and sour. The ideal moment is when the outer layer turns white-opaque while the center remains slightly translucent.
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