Mackerel Sashimi Made From Whole Fish
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Date: 2020-05-17
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Comments and reviews: 10
SouthSideRocka
Video is a few years old, but if this is a tutorial, there are some corrections to be made. First the most important one if you ever want to make this dish. YOU DON'T MARINATE SABA(MACKEREL) OVERNIGHT. This totally will ruin it and make the fish taste like fishy vinegar. I know there are variations but I've made this sashimi hundreds of times and saw many chefs in japan prepare this, none of them marinate the fish for over two hours, and two hours is pushing it. Its usually just an hour. This should be corrected if you are running a tutorial on shimesaba
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Video is a few years old, but if this is a tutorial, there are some corrections to be made. First the most important one if you ever want to make this dish. YOU DON'T MARINATE SABA(MACKEREL) OVERNIGHT. This totally will ruin it and make the fish taste like fishy vinegar. I know there are variations but I've made this sashimi hundreds of times and saw many chefs in japan prepare this, none of them marinate the fish for over two hours, and two hours is pushing it. Its usually just an hour. This should be corrected if you are running a tutorial on shimesaba
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Van
Great video! I have 2 questions about the video. Do the mackerel filets during curing have to be completely covered by a layer of salt? And after marinating, do the filets only have to be patted dry(rinsing it with water takes out the marinate out of the fish I think. Also I have a question about tuna and salmon sashimi. On videos I see both blocks of tuna and salmon being cut straight and at an angle. Is there an advantage of cutting the fish at an angle? Or is it purely for the appearance?
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Great video! I have 2 questions about the video. Do the mackerel filets during curing have to be completely covered by a layer of salt? And after marinating, do the filets only have to be patted dry(rinsing it with water takes out the marinate out of the fish I think. Also I have a question about tuna and salmon sashimi. On videos I see both blocks of tuna and salmon being cut straight and at an angle. Is there an advantage of cutting the fish at an angle? Or is it purely for the appearance?
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Al
I made it! I have bought already prepared filets, so skipped on cleaning and separation from the bones. On my taste the fish in 24 hours were over vinegared. I had mackerel sashimi no one time, but that was much less soured. May be the problem is in my vinegar, mine was 12%. In general, I had it with a bread and butter - was not bad. Will try next time to do with apple vinegar 5%.
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I made it! I have bought already prepared filets, so skipped on cleaning and separation from the bones. On my taste the fish in 24 hours were over vinegared. I had mackerel sashimi no one time, but that was much less soured. May be the problem is in my vinegar, mine was 12%. In general, I had it with a bread and butter - was not bad. Will try next time to do with apple vinegar 5%.
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800lb
Many times, I have seen and eaten mackerel sashimi where the chef lightly scores the skin side to make it a little less tough. They also frequently put some lemon between the slices to prevent the color from changing between when it is prepared and when it is served (even if it is only a minute. Is this a western-addition or is this done in Japan as well?
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Many times, I have seen and eaten mackerel sashimi where the chef lightly scores the skin side to make it a little less tough. They also frequently put some lemon between the slices to prevent the color from changing between when it is prepared and when it is served (even if it is only a minute. Is this a western-addition or is this done in Japan as well?
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crikarlshamn
Brilliant filleting of fish. Dad did it this way but you are the first seen on YouTube. As fish is marinated, is it correct to call it sashimi as no longer raw? Believe I have eaten them raw (not marinated) as sashimi in a restaurant. This recipe is similar to Scandinavian pickled herring. Looks delightful. Thank you!
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Brilliant filleting of fish. Dad did it this way but you are the first seen on YouTube. As fish is marinated, is it correct to call it sashimi as no longer raw? Believe I have eaten them raw (not marinated) as sashimi in a restaurant. This recipe is similar to Scandinavian pickled herring. Looks delightful. Thank you!
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baguazhang2
To make it safe for eating, it needs to be frozen. Unfortunately, most people don't have the proper freezer to do this. Pop it in the regular freezer and it'll get mushy, but it'll be find if flash frozen. All fish (except for tuna) carry parasites and every restaurant in the US freezes their fish before serving.
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To make it safe for eating, it needs to be frozen. Unfortunately, most people don't have the proper freezer to do this. Pop it in the regular freezer and it'll get mushy, but it'll be find if flash frozen. All fish (except for tuna) carry parasites and every restaurant in the US freezes their fish before serving.
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Jose
It not a mackerel (Caballa in spanish) (Scomber scombrus. It is a (Scomber japonicus) of worse quality. The mackerel has contrasted lines with a background blue-green when it is very fresh, about 2-3 hour max. its texture is firm and the other is softer. In Spain the japonicus is used like fish food in fish farm
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It not a mackerel (Caballa in spanish) (Scomber scombrus. It is a (Scomber japonicus) of worse quality. The mackerel has contrasted lines with a background blue-green when it is very fresh, about 2-3 hour max. its texture is firm and the other is softer. In Spain the japonicus is used like fish food in fish farm
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AMHK
All these comments complaining about how horrible it is that he called fins wings, or tweezers nail clippers You do realise that English is not everybody's first language? I bet most of these people couldn't name these things in their second or third language, if they even have one.
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All these comments complaining about how horrible it is that he called fins wings, or tweezers nail clippers You do realise that English is not everybody's first language? I bet most of these people couldn't name these things in their second or third language, if they even have one.
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kalo93406
I made this last night. Just sampling today. Tastes pretty good I suppose. But I've never really had sushi in a shop that was pickled like this. Not really the flavor I'm used to for sushi. Does remind me of pickled herring my grandfather used to make though, so that is nice.
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I made this last night. Just sampling today. Tastes pretty good I suppose. But I've never really had sushi in a shop that was pickled like this. Not really the flavor I'm used to for sushi. Does remind me of pickled herring my grandfather used to make though, so that is nice.
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Mohie
It is too bad having the fish loosing its color and texture, this is unprofessional, you need to learn how to: keep the texture of the fish by adjusting the marinading time and salting time Also, to keep the color you have to adjust the concentration of the rice viniger
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It is too bad having the fish loosing its color and texture, this is unprofessional, you need to learn how to: keep the texture of the fish by adjusting the marinading time and salting time Also, to keep the color you have to adjust the concentration of the rice viniger
reply
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