Shime Saba (vinegar-cured mackerel) recipe - ingredients, nutrition and when to eat it
Shime saba is a Japanese dish made by curing mackerel in salt and vinegar to firm up the flesh.
Shime saba is a Japanese dish made by curing mackerel in salt and vinegar to firm up the flesh. Its tangy, savory flavor brings out the rich taste of mackerel, making it a great accompaniment to rice or a satisfying evening snack.
Japanese · 180 minutes to cook
Nutrition (per 179g serving): 208.9 kcal · protein 28.7g · carbohydrate 5.2g · fat 7.7g · sodium 1008.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Mackerel can develop a stronger fishy smell as it warms, so keep it refrigerated during both preparation and curing.
Tips: Curing it in vinegar for too long will make the flesh firm and overly sour. Start checking the flavor after 1 hour.
Tips: It’s best not to use mackerel for this dish unless it has been confirmed to be suitable for raw consumption.
Tips: When removing the skin, pull it slowly from the tail end to avoid tearing the flesh.
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Ingredients (1 serving)
- Mackerel fillet — 120 g
- Salt — 3 g
- Vinegar — 45 ml
- Sugar — 1 tsp
- Dried kelp — 1 piece
- Ginger — 5 g