Marinated Mackerel Sashimi - A Journey in Harmony with the Sea
Serves 4
Ingredients :
- 1 mackerel weighing 350g
- 2 tablespoons of fine sea salt
For the marinade:
- 80g of granulated sugar
- 2 cl of fresh lime juice
- 2 dl of high-quality rice vinegar
- 1 dl of pure mineral water
Preparation :
-
Preparing the mackerel:
- Washing and filleting: Begin by rinsing the mackerel thoroughly under cold water. Remove the head, gut it gently, and rinse it a second time to remove any remaining impurities. Once cleaned, pat it dry with paper towels.
- Filleting: Using a sharp knife, carefully lift the fillets, taking care not to remove any bones. Mackerel flesh is delicate, so this step requires precision.
-
Salting of mackerel:
- Seasoning and marinating: Sprinkle both sides of the fillets with fine sea salt. Arrange the fillets head to tail in a rectangular stainless steel dish. Carefully cover the dish with plastic wrap and refrigerate for 5 hours to marinate. This process intensifies the mackerel's flavor.
- Desalting: After this period, gently rinse the fillets under cold water, then soak them for 1 hour in a bath of cold, salted water (1 tablespoon of salt per liter of water). This bath helps balance the saltiness and prepares the mackerel for marinating.
-
Prepare the marinade:
- Mixing the ingredients: In a bowl, combine the fresh lime juice, rice vinegar, granulated sugar, and mineral water. Stir gently with a wooden spatula until the sugar is completely dissolved. This mixture should be perfectly smooth and slightly acidic to balance the richness of the mackerel.
-
Marinate the mackerel fillets:
- Marinating and curing: Carefully drain the fillets after their salt water bath, then place them in the dish used for marinating, which should have been previously rinsed and dried. Position the fillets skin-side down in the dish and completely cover them with the marinade.
- Resting time: Cover the dish with plastic wrap and place it back in the refrigerator. Let the mackerel marinate for 1 hour. At this point, the fish flesh will have turned white, infusing all the flavor of the marinade.
-
Prepare the fillets for cutting:
- Removing the bones: After marinating, remove the mackerel fillets from the marinade and gently pat them dry with paper towels. Using a thin, sharp knife, remove the belly bones by sliding the blade parallel to the cutting board, from the inside out. Use kitchen tweezers to carefully remove any remaining central bones, ensuring a clean presentation.
- Skinning: Using a very thin knife, loosen the skin of the mackerel at the head, then gently pull it towards the tail. The thick, tough skin will peel off easily, revealing the mackerel's smooth, perfect flesh.
-
Cutting the fillets and presentation:
- To fillet the mackerel: Cut the mackerel fillets lengthwise, following the central bone. Carefully remove the dark part of the flesh, which can be slightly bitter.
- Thin slicing: Place the fillet halves skin-side down on the board and make diagonal, parallel incisions approximately 3 mm deep and spaced 3 mm apart. Then, cut each fillet into even 1 cm long pieces, following the incisions for a clean and even cut.
-
To plate the marinated mackerel sashimi:
- Aesthetic presentation: Arrange the mackerel slices elegantly on plates, distributing them over the entire surface of each plate, varying the pieces – back, belly, tail – to provide an interesting visual and gustatory dimension.
- Fresh garnishes: Garnish the sashimi with grated daikon radish, small dollops of wasabi, and a few drops of artisanal soy sauce. The touch of fresh daikon will add freshness, while the wasabi and soy sauce will enhance the depth of flavor.
-
Suggested accompaniment:
- Marinated mackerel can also be used in a sashimi assortment with other oily or petroleum-based fish, such as sardines, horse mackerel, tuna, or salmon. Furthermore, you can incorporate this mackerel into the preparation of "nigiri" or "battera" sushi, a traditional style of sushi from the Kansai region.
Chef's Tips:
- Choosing mackerel: Opt for a superior quality, fresh mackerel, ideally caught in deep sea, for a subtle taste and a firm texture.
- The marinade: The balance between sugar and vinegar is crucial. Feel free to adjust the proportions of sugar and vinegar to your liking, but make sure the marinade remains slightly tangy and sweet so as not to overpower the delicate flavor of the fish.
- Serving: For a more refined presentation, you can serve the sashimi on a lacquered wooden tray or a white porcelain plate, highlighting the bright colors of the mackerel and fresh garnishes.
This recipe for Marinated Mackerel Sashimi is a true ode to refined simplicity. It highlights the beauty of the sea and the essence of Japanese cuisine, with precise techniques and an elegant presentation that will delight your guests. A dish that is both delicate and profound, for lovers of fine fish and subtle gastronomy. Enjoy!
This article was written by experts who are partners of FoodHub. Any reproduction or use of the text without prior authorization is prohibited. ©