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Pickled Mackerel
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- Total Time
- About 15 hours
- Rating
- Notes
- Read community notes
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Ingredients
- 1mackerel fillet, about 1 pound, skinned (Atlantic, Spanish or Japanese saba mackerel)
- Fine sea salt
- 3cups unseasoned rice vinegar
- A 6-inch piece dried kombu
- ½cup sugar
- ¾cup medium-grain sushi rice
- 2tablespoons sesame seeds
- ½cup coarsely chopped and peeled English cucumber
Preparation
- Step 1
Remove any pin bones from the fish. Place fish in a dish or nonreactive pan with sides, and dust fish on both sides liberally with salt, about ⅓ cup, covering it completely. Refrigerate for 1 hour.
- Step 2
Combine 1 cup of the vinegar with the kombu and sugar in a small saucepan and simmer until the sugar has dissolved. Remove from heat and let steep for 3 minutes. Add remaining vinegar.
- Step 3
Remove fish from refrigerator, rinse off the salt with cold water and pat fish dry. Rinse dish and return fish to the dish. Discard kombu and pour vinegar mixture over fish so it is completely submerged, cover dish and refrigerate for 1 hour.
- Step 4
Remove fish from vinegar mixture, pat dry, wrap in plastic wrap and refrigerate 12 hours or longer before slicing.
- Step 5
To serve: Rinse rice thoroughly and drain. Place in a saucepan with 1 cup cold water. Bring to a boil, reduce heat, cover and cook about 15 minutes, until all the water is absorbed. Remove from heat and set aside 10 minutes, still covered. Uncover and allow to cool to room temperature.
- Step 6
While rice is cooking, lightly toast sesame seeds in a small dry skillet. Fold sesame seeds and cucumber into cooked rice. Season to taste with salt.
- Step 7
Place the rice in a mound on a serving dish or divide among 4 individual plates. Slice mackerel in half lengthwise, then cut each section into 8 pieces and arrange against the rice. Serve.
Private Notes
Cooking Notes
My husband and I catch mackerel in Tampa and Sarasota bay and this recipe for the pickling liquid (which I found in a Japanese cookbook) is a favorite. I add slivered carrots, ginger and daikon radish to serve. Best comment from friends with whom we shared this dish, "Honey, come here and taste this mackerel. I thought it would be disgusting but it's delicious."
I only made the mackerel from the recipe and kept the skin on then torched it which was really nice and cut a bit of the fattiness
Very weird taste. I like mackerel pickled Russian style but this tastes too much like sashimi and not enough like pickled fish. And raw mackerel isn't my thing.
I am soooo thrilled that from now on I can make Shime saba at home whenever am craving for it. I used less salt for marinate the fish because of sodium content but followed very closely every step. Once the mackerel pickled, you can easily peel off a very thin but tough layer top of the fish skin to make it less chewy. 3 mackerels I made were stored up to 5-7days. Low carb sashimi style of shime saba with shiso leaves or Nori, pickle ginger and light wasabi shoyu is fantastic! Amazing recipe.
Does anyone know how long this would last in the fridge once pickled?
My husband and I catch mackerel in Tampa and Sarasota bay and this recipe for the pickling liquid (which I found in a Japanese cookbook) is a favorite. I add slivered carrots, ginger and daikon radish to serve. Best comment from friends with whom we shared this dish, "Honey, come here and taste this mackerel. I thought it would be disgusting but it's delicious."
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