Saba no shio yaki (Grilled mackerel with salt)

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Broadcast date:September 13, 2013

  • Meat
  • Seafood
  • Vegetables
  • Rice
  • Eggs
  • Beans & Tofu
  • Flour
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Ingredients (Serves 4 )

・1 fresh, whole mackerel (about 30cm in length)
・2 sudachi fruits, sliced in half (or 4 wedges of lime or lemon)

〈For the pickled ginger〉
・1 knob of root ginger (4 cm in length, about 40 g)
3 tablespoons rice vinegar
1½ tablespoons sugar
¼ teaspoon salt
1 tablespoon water


  1. 〈Pickled ginger〉Peel the ginger and slice thinly as possible along the grain.
  2. Soak the slices in cold water for about 5 minutes; then blanch for 1-2 minutes in boiling water.
  3. Drain the ginger. Mix together [A] - vinegar, sugar, salt and water. Soak the ginger in the mixture for about 30 minutes.
  4. 〈Grilled mackerel〉Remove head and gut the mackerel. Remove one side of the fish cutting along the backbone from the top to the tail. Remove the tail. Lay each piece lengthwise and cut in half to obtain 4 portions.
  5. Make 2 to 3 incisions in the thicker areas of each portion. Sprinkle both sides with salt.
  6. Wipe a grill rack with kitchen paper that has been dipped in a little rice vinegar. Heat the rack over a gas flame. Lay the pieces of fish on the rack, skin-side down. Grill over medium heat until the skin turns golden ground. Turn and grill the other side, reducing the heat slightly.
  7. Place the grilled fish on individual plates. Place some pickled ginger and half of a sudachi fruit or a wedge of lime or lemon with the fish.

Catch of the Day

A nutritious fish

Mackerel contains unsaturated fatty acids, such as EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), which can reduce the amount of bad types of cholesterol in the blood, thereby helping prevent hardening of the arteries.  DHA is also said to stimulate the brain. It’s a great food material so it will help improve your health.

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