Tag Archives: Sanma

Seasonal Fishes 11: saba/Mackerel

Mackerel or saba is a fish eaten over the whole Northern Hemisphere and does come under many varieties and names.
In Japan it is mainly called “Saba”, “Masaba” or “Sekisaba”.
In this country it is mainly caught off Oita, Saga Prefecture, although quite a few are caught off our coasts, especially off Yaizu.
They feed on plankton mainly.

They are prepared and cooked in many guises. In France, my birthplace, they are steamed and then pickled in white wine and spices before being canned.

naturally tinned tuna is available in Japan,too!

In Northern Europe they also eaten half raw as smorgasbrod and pickled fish.

It can be appreciated as sashimi, but it must be absolutely fresh and is best served with grated fresh ginger and lemon.
As far as sushi is concerned, “masaba” variety is best

Saba Konbujime nigiri.

It is especially popular as “oshizushi” (pressed sushi).

Double oshizushi!

My preference goes for Saba konbujime.

Saba Bogata

The mackerel is kept inside a variety of wet seaweed for an hour or so before put whole on top of a long “bar” of rice, then cut to size.

Saba Heshiko Zuke.
Saba/Mackerel has been a staple fish in Japan since immemorial times.
One way to conserve it for better transport away from the shores was “Saba Heshiko zuke”, that is pickled in miso and sake white lees.

Saba/mackerel is easily grilled, either on the stick as above,

or grilled and served cut in slices.

The same grilled saba can be served as oshizushi/presed sushi!

Saba can be also served to a tatsty crispiness by deep-frying it!

Or simmered the Japanese way with miso, sake, soy sauce, ginger and mirin!

A very versatile fish!

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Spirited Miu Flavor, Wheeling Gourmet, Chef de Plunge, Sushi Nomads, Island Vittles, Jefferson’s Table, Rubber Slippers in Italy, The London Foodie

Please check the new postings at:
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Seasonal Fishes 10: Sanma/Mackerel Pike

“Sanma” or Mackerel Pike usually comes on our plates with the advent of Autumn, but can be found until mid-winter in Shizuoka Prefecture
Known under other names such “Saira” or “Banjyo”, it is a fish with red meat rich with proteins.
In season, the flesh is fatty and sweet.

Its Japanese name 秋刀魚 means Autumn Sword Fish!

It is mainly caught off the north eastern shores of Japan as the fish swims down from Hokkaido.
But the more south it is caught, the less fat it will contain.
The annual catch exceeds 20,000 tonnes, although breeding is increasingly successful.
If you eat it at a sushi restaurant, you can expect its bones and head served deep-fried.

As sashimi it can be enjoyed straight with wasabi and soy sauce.
But as it is a red-flesh fish it beautifully combines with grated ginger, sliced myoga or chopped thin leeks.

As sushi it does come in many forms and can be pretty spectacular as a single sushi nigiri serving!

Another sushi nigiri sample!

In waetern Japan it is very popular as oshizushi/pressed sushi.

Another popular oshizushi version is “bo-gata/whole fish sushi”!

Bo-gata is often encountered as a sushi bento/lunch box!

As it is a very rich fish, it can be eaten simply grilled with its skin and grated daikon and lemon.

It is easy to manipulate such as the above sanma and bacon roll (later grilled)!

Of course it can be simmered Jpaanese style with soy sauce, mirin, sake and ginger!

As himono/dried fish it is practical for carrying and grilling later!

Tinned/canned it is comparatively cheap and can be accomodated in many ways, such as with kimchi!

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Spirited Miu Flavor, Wheeling Gourmet, Chef de Plunge, Sushi Nomads, Island Vittles, Jefferson’s Table, Rubber Slippers in Italy, The London Foodie

Please check the new postings at:
sake, shochu and sushi,
—————————————-
日本語のブログ
—————————————-