Pickled Mackerel Sashimi
(L, 125g)

$30.00

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  • Description

  • L
  • 125g per pack
  • Origin: Japan

Suggested Usage:

  • Edible after defrosting and to serve with sashimi soy sauce and wasabi.

Storage: 

  • Store in the freezer at -18°C.

Preparation: 

  • Leave the plastic packaging unopened then submerge the pack in room temperature water until the flesh becomes tender. 

Information: 

Mackerel is called “saba” in Japanese and the word “shime” means firming up the flesh of the fish/meat. Traditionally in Japan, mackerel are cured lightly with salt and vinegar when served raw. The salt and vinegar serve to balance the oiliness and brighten the flavor of the fish, they also retain moisture and bloom the umami in the flesh. Shime saba is a method to bring out the flavors inherent to mackerel, but not to create flavor through sauces and such, they will certainly make premium sashimi of connoisseur's choice.

  • Description

  • L
  • 125g per pack
  • Origin: Japan

Suggested Usage:

  • Edible after defrosting and to serve with sashimi soy sauce and wasabi.

Storage: 

  • Store in the freezer at -18°C.

Preparation: 

  • Leave the plastic packaging unopened then submerge the pack in room temperature water until the flesh becomes tender. 

Information: 

Mackerel is called “saba” in Japanese and the word “shime” means firming up the flesh of the fish/meat. Traditionally in Japan, mackerel are cured lightly with salt and vinegar when served raw. The salt and vinegar serve to balance the oiliness and brighten the flavor of the fish, they also retain moisture and bloom the umami in the flesh. Shime saba is a method to bring out the flavors inherent to mackerel, but not to create flavor through sauces and such, they will certainly make premium sashimi of connoisseur's choice.