A day in the life of a Chef Man

Saba @mackerels

saba mackeral
This is a saba fish ( mackerels)( Bahasa Malaysia =Tenggiri Biru)
Saba is the Japanese term for mackerel; hikari-mono is the more general term that refers to all oily, shiny fish. In general, most people find that saba is “too fishy,” but that’s the characteristic that totally turns me on about it. Because it’s so fishy, a lot of sushi chefs will use citrus juices, vinegars and other types of marinades to make it more palatable.’

See a Video How to cut Saba
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Video Created by Chef Man
Article credit to: http://www.slashfood.com

Category: Video
  • Jewel says:

    Thanks for visiting my blog. I love japanese food, especially Takoyaki. I have made it couple of times. But I don’t have the recipe for the sauce. Do you have the recipe to make the takoyaki sauce? If you have the recipe for the takoyaki itself, please share it. Maybe your recipe is better than mine (I found mine on the internet ^^)

    If you don’t mind, I’d love to exchange link :)

    October 16, 2008 at 2:00 am
  • Tuxie says:

    Hi, it’s lovely of you to share your skills… btw, what is the acutal name of the particular Saba and does it have scales? Would really like to know 1st hand from a chef… ^^

    October 29, 2008 at 2:58 am
  • amysensei says:

    chef man, kat sini ikan saba I buat kuah laksa penang! sodap bangat!

    November 27, 2008 at 2:55 pm
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  • valtenis says:

    I broiled some lemon pepper saba fish last night with my Orgreenic cookware. Delish! Thank you for the post!

    October 24, 2011 at 8:30 pm
  • yenson says:

    Yea Orgreenic is great for making any fish or poultry. Saba fish has such a yummy texture!

    October 24, 2011 at 8:42 pm

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