Shime-Saba: Make Perfect Sashimi Mackerel at Home

Creating exceptional cured mackerel begins with the fish itself. We start with the freshest, highest-quality Boston Mackerel, which is caught and landed from Capt. Jack right at our wharf in Gloucester, MA. The integrity of the fish's flesh is paramount, as it forms the foundation for the delicate textures to come.

This recipe embodies our philosophy: start with the finest ingredients and apply a meticulous process. We've honed this method to achieve a perfect balance of texture and flavor, transforming a rich, oily fish into a delicate and sublime culinary experience.

What follows is our exact process, from the initial salting that firms the flesh to the careful curing that achieves that signature translucent finish. We invite you to experience the quality and precision that define the Intershell standard in your own kitchen.

Shime-Saba: Make Perfect Sashimi Mackerel at Home

Intershell's go-to recipe for Japanese preparation is all about balance. The key lies in the precise ratio of salt, vinegar, and time. First, the freshest mackerel is filleted with surgical precision. Then comes the critical salting stage, where the fish is generously coated with coarse sea salt. This step is crucial—it draws out moisture, firms the flesh, and removes any lingering fishiness. After a specific period, the fillets are rinsed clean and patted dry.

Ingredients

  • Salt
  • Large Whole Boston Mackerel (to cut into fillets) – Defrosted if frozen
  • White Vinegar
  • Plastic container (long enough to have the fillets laying down
  • Tweezers – For bone removal

Prep Time: 10 minutes | Cure Time: 1-3 hours

  1. Fillet the Boston mackerel

  2. Lay down the fillets with the skin down and flesh up in the container, make sure they do not overlap. 

  3. Put a liberal amount of salt on the fillets- a decently layered coat should be enough. When the salt still has ‘white’ after salting, this is the right amount.  Avoid getting salt on directly on the skin.  In the next hour, the salt will draw out a lot of moisture from the fish. Important: However long you let the salt sit in the fillets is how long you should let the fillets soak in the vinegar. Vinegar is stronger and will penetrate the salt.

  4. 1 hour later, submerge the fillets in a 30/70 water and vinegar solution in the plastic container. The fillets should be completely submerged in the solution, so it cures evenly – the flesh side should start to turn a white color.

  5. Refrigerate the fillets in the vinegar solution for 1-3 hours.

  6. Once it’s finished curing, remove the fillets from the vinegar solution. Lay it down with the skin facing up.  Dry the fillet with a paper towel.

  7. On the skin side of the fillet there is a thin layer of skin, also known as the membrane that lays on top of the beautiful iridescence color of the mackerel. Grab one corner of the fish either at the top part or the tail end – gently peel only the membrane. If you see some of the color underneath the membrane that peels off during the process, it’s because the salt got on the skin (the salt makes the skin stick to the membrane).

  8. Remove the bones from the center of the fillets – find them by running your fingers up and down the flesh.

  9. The fish is now ready to eat – slice for sashimi.