Japanese Mackerel
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Mackerel is called as saba in japanese and it s one of popular fish here.
Japanese mackerel. Saba is a type of mackerel that is known for its rich oily taste and health benefits. Because the fish is abundant all year around saba is a great choice of fish for people on a budget like most everyone. Mackerel is called saba 鯖 in japanese and the word shime しめ comes from the verb shimeru しめる meaning firm up the flesh of the fish meat. Turn the fish over and add the teriyaki sauce mixture to the pan bring to a bubble and cook the sauce for 1 2 mins more.
Caranx trachurus japonicus temminck schlegel 1844 trachurops japonicus temminck schlegel 1844 trachurus argenteus wakiya 1924. Their maximum reported length is 100 cm and the maximum reported weight is 10 57 kg. Shime saba is marinated with salt and rice vinegar. Ingredients 4 6 ounce fillet blanks mackerel fillets cup soy sauce cup mirin japanese sweet wine 1 tablespoon white sugar tablespoon grated fresh ginger root.
Mackerel is very popular in japan primarily when served as sushi and is especially healthy packed with omega 3s dha and epa. The japanese spanish mackerel scomberomorus niphonius also known as the japanese seerfish is a species of true mackerel in the scombrid family. Heat a non stick frying pan over a medium high heat. Saba mackerel is widely caught in the sea near japan.
Feel free to follow favy. Normally we don t eat it as sashimi raw fish because it is perishable. Brush a little of the teriyaki sauce mixture over the mackerel and sear the fillets skin side down for 1 2 mins. What to serve with grilled mackerel steamed rice takikomi gohan mixed rice sansai gohan mountain vegetable rice.
Some types of saba are in season in fall and winter that means it has more fat and is more flavorful but the quality of the fish is very stable any time. This article will summarize various ways that saba is prepared talk about its health benefits and finish with a recipe to try out. Popular cooking method for saba is to grill or simmer. The fish will warm through and the sauce will thicken.
In japan it is enjoyed in so many different ways from raw sashimi to canned.
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