Hiroko Shimbo

Filleting and Heavy Salt and Vinegar Curing

Saba no oroshi-kata to sujime

Preparation info
    • Difficulty

      Easy

Appears in
The Sushi Experience
The Sushi Experience

By Hiroko Shimbo

Published 2006

  • About

Ingredients

  • Saba (mackerel), about 1⅓-pound size, ike-jime slaughtered
  • Sea salt
  • Kokumotsu-zu (

Method

Filleting

Mackerel is very tender, so always hold the fish with two hands, supporting its head with one and its body with the other. Soak the fish in a bucket of cold salt water (1 quart of water with 2 tablespoons of salt) before you begin working on it.

Remove the fish from the salt water and, following the illustrations, 1. place it on a c