Saba (cured mackerel) is one my my favourite nigiri, I’ve bought “fresh” mackerel a few times with a view to making Saba but each time the fish turned out to be pretty gross when filleted.
Bought a couple small mackerel today on a whim and fortunately the fish is reasonably fresh.
Looking forward to the finished product after a few hours of curing.
by hairyasshydra
4 Comments
Cuts look gorgeous, well done.
Welcome to the fish rabbit hole that is the sujime technique.
Nice! What’s your curing process?
Minor japanese lesson saba is just mackeral. When you want to say cured mackeral you say “shime saba”
Love saba. It’s underrated.