Pickled Mackerel

Saba no Suzuke

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

The mackerel is carefully boned, sprinkled with salt and left to stand for 20 minutes. It is then covered with cold vinegar and stood for another 20 minutes or so, when it is ready for use. It is eaten uncooked, and for serving is removed from the vinegar and garnished with shredded cucumber or with sliced tomatoes. This is a popular cold fish dish for dinner.