Vinegared Mackerel for Sushi and Sashimi

Have you tried shimesaba, mackerel cured with salt and vinegar, either on its own as a sushi dish or as a sushi topping? Did you enjoy the refreshing taste of this rich, sweet fish? If the answer is yes, you are a real fish lover.

Because mackerel migrate over a long distance, they develop a large amount of red muscle meat on the back side, just as tuna and yellowtail do. The most important key to preparing shimesaba is getting very fresh mackerel, saba. Unfortu