Broiled Air-dried Mackerel

Saba no Mirin-Boshi

Preparation info
  • Serves


    • Difficulty


Appears in
An Ocean of Flavor: The Japanese Way with Fish and Seafood

By Elizabeth Andoh

Published 1988

  • About

Mackerel requires a slightly richer marinade than the air-dried pompano and is best complemented by black sesame seeds and lemon wedges.


  • 1 large mackerel, about pounds, filleted (fillets about 6 ounces each)


  1. With a sharp knife, cut each of the fillets into three pieces. Make a shallow “x” in the skin of the mackerel over the thickest part of each piece of fish.
  2. Combine the soy sauce, rice wine, and syrupy rice wine in a deep glass or ceramic dish, and marinate the fish, turning it several times, for at least 3 hours, and up to 12 hours if refrigerated.
  3. R