Oct

Saba @mackerels

By chefman

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

Video Created by Chef Man
Article credit to: http://www.slashfood.com

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Categories : Video

4 Comments

Jewel
October 16th, 2008 at 2:00 am

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

Tuxie
October 29th, 2008 at 2:58 am

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… ^^