Fisherman's Shime Saba (Marinated Mackerel)

1. 1

   Make sure the mackerel is very fresh.

2. 2

   Filet the fish (or have it done at the shop).

3. 3

   If there is any blood on the filet, gently pat it off with a paper towel.

4. 4

   Thoroughly rub salt over both sides of the filets.

5. 5

   Let rest in the refrigerator for 2 hours.

6. 6

   After 2 hours, was off the salt and pat dry.

7. 7

   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.

8. 8

   Put vinegar, kombu and saba in a ziplock or plastic bag (The vinegar should cover the fish).

9. 9

   Let marinade for 30 minutes (If you like more vinegary pickled flavor, let it marinade for longer time, up to 2 hours).

10. 10

    Remove from marinade and carefully peel off the thin layer of skin, starting from the head-end of the fish.

11. 11

    Cut into thin slices and serve.

12. 12

    Serve with wasabi and/or soy sauce for dipping.

No additional tips available.