📝 About This Recipe
Experience the soul of Japanese coastal cuisine with Shio Saba, a masterclass in the ancient art of salt-curing. This technique transforms the oily richness of Atlantic or Pacific mackerel into a savory, umami-packed delicacy with a firm, buttery texture and irresistibly crispy skin. Perfect as a centerpiece for a traditional breakfast or a sophisticated izakaya-style appetizer, this dish celebrates the perfect balance of sea salt and smoke-kissed fat.
🥗 Ingredients
The Fish
- 4 pieces Fresh Mackerel Fillets (skin-on, pin bones removed, approximately 150g each)
- 1/4 cup Sake (Japanese Rice Wine) (for rinsing and deodorizing)
The Cure
- 2 tablespoons Coarse Sea Salt (preferable Japanese sea salt or Kosher salt)
- 1/2 teaspoon Granulated Sugar (to balance the sharp salinity)
- 1 teaspoon Toasted Sesame Oil (for brushing before grilling)
Classic Accompaniments
- 4 inch piece Daikon Radish (finely grated and lightly squeezed of excess liquid)
- 1 piece Sudachi or Lemon (cut into wedges)
- 4 stalks Hajikami Shoga (pickled ginger sprouts for palate cleansing)
- 1 tablespoon Soy Sauce (high quality, for drizzling over the radish)
- 2 stalks Scallions (finely sliced on a bias)
👨🍳 Instructions
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1
Begin by preparing the mackerel fillets. Rinse them gently under cold water and pat them extremely dry with paper towels. Moisture is the enemy of a good cure.
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2
Place the fillets in a shallow tray and pour the 1/4 cup of sake over them. Let them sit for 5 minutes; this neutralizes any 'fishy' odors and prepares the flesh to absorb the salt.
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3
Remove the fillets from the sake and pat dry once more. Using a sharp knife, score the skin side of the mackerel in a shallow crosshatch pattern or make two parallel diagonal slits. This prevents the skin from bursting during cooking.
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4
Mix the sea salt and sugar in a small bowl. Hold your hand about 12 inches above the fish and sprinkle the salt mixture evenly over both sides. The height ensures an even distribution without clumps.
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5
Place the salted fillets on a wire rack set over a tray. This allows air to circulate around the fish. Leave them at room temperature for 30 minutes if cooking immediately, or refrigerate uncovered for up to 12 hours for a deeper 'dry-aged' flavor.
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6
After curing, you will notice moisture beads on the surface. Wipe this liquid away gently with a paper towel. This liquid contains the impurities you want to remove.
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7
Preheat your broiler (oven grill) to high, or prepare a charcoal grill. If using an oven, line a baking sheet with foil and place a wire rack on top to allow rendered fat to drip away.
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8
Lightly brush the skin side of the mackerel with a tiny amount of toasted sesame oil. This encourages the skin to blister and become shatteringly crisp.
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9
Place the mackerel on the rack, skin-side up. Position the tray about 4-5 inches away from the heat source.
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10
Broil for 7-9 minutes. Watch closely: the skin should bubble, brown, and char slightly in spots. The fat underneath the skin will render and fry the surface.
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11
Carefully flip the fillets and cook for an additional 3-4 minutes on the flesh side until just opaque and cooked through. Do not overcook, or the oils will dry out.
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12
While the fish rests for 2 minutes, prepare your garnishes. Grate the daikon radish and shape it into a small mound next to the serving area.
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13
Transfer the mackerel to a plate. Serve immediately while the skin is still sizzling, accompanied by the grated daikon, a lemon wedge, and the pickled ginger.
💡 Chef's Tips
Always use the freshest mackerel possible; look for clear eyes and a firm body if buying whole. Don't skip the sake rinse, as it is the secret to the clean, sweet aftertaste found in professional Japanese kitchens. If you prefer a less salty fish, rinse the salt off after the curing period and pat dry before grilling. For the crispiest skin, ensure the fish is at room temperature before it hits the heat. Use a wire rack during cooking to prevent the fish from sitting in its own rendered oil, which can make the bottom soggy.
🍽️ Serving Suggestions
Serve with a bowl of steaming hot short-grain Japanese rice and miso soup for a traditional 'Teishoku' meal. Pair with a chilled, dry Junmai Ginjo sake to cut through the rich, oily texture of the fish. Add a side of 'Tsukemono' (Japanese pickles) to provide a crunchy, acidic contrast to the savory mackerel. Drizzle a few drops of high-quality ponzu or soy sauce over the grated daikon just before eating. A side of lightly seasoned spinach ohitashi (blanched spinach) rounds out the meal perfectly.