Shime Saba is vinegar-pickled mackerel, a classic dish from Japan. It is first cured in salt then washed with rice vinegar. Mackerel does not keep well. If it’s not consumed within the first several hours after being caught, it will deteriorate quickly. Therefore, the Japanese pickle it before serving as sushi.
- 1 fresh mackerel, cleaned, and filleted, with skin on
- 1 tablespoon salt (I used sea salt)
- 1 cup of rice vinegar, enough to cover the fish fillet
- Clean and fillet the fish. Remove the remaining bones with a tweezer.
- Sprinkle salt on both side of the fillet in a glass bowl for 1 hr.
- Pat away salt and and dry the fish with paper towel.
- Place the fish in a ziploc bag and pour enough vinegar the cover the fish. Let it marinate for 25 minutes.
- Peel off the skin from the mackerel. *Start by rubbing the corner of the fish fillet to peel off the skin.
- Then place the fish on a cutting board and slice the fish diagonally into ½ inch-wide
pieces. Serve shime saba with grated ginger, wasabi and lemon juice.