QING shimesaba, cured mackerel fillets for saba nigiri, battera and sashimi. Single 125 g fillet.
Shimesaba is mackerel cured with salt and then rice vinegar, giving a firm texture and a clean, tangy flavour. Mackerel is an oily fish rich in omega-3 fatty acids, and because its flesh spoils quickly it is traditionally eaten fresh, refrigerated or cured. QING shimesaba fillets are large, about 125 g each, and ready to slice. Peel off the thin outer skin from head to tail, then cut on the diagonal for saba nigiri, battera pressed sushi, sashimi plates and chirashi bowls. Serve with grated ginger, spring onion and soy. Slice with a very sharp knife in one smooth stroke. Follow the storage temperature on the pack, keep the fish cold at all times, and use opened fillets the same day.
