Saba (mackeral) Recipe

Prepare and cure fillets

Rinse fillets under cold water and pat dry. Using a small sharp knife, remove any remaining pin bones. Lay fillets skin-side down on a cutting board and sprinkle both sides evenly with the kosher salt. Place fillets in a shallow dish, cover, and refrigerate for 30 minutes to firm the flesh and draw out excess moisture.

Make marinade

While fish rests, combine rice vinegar, sake, mirin and granulated sugar in a small saucepan. Warm gently over low heat, stirring until sugar dissolves (do not boil). Remove from heat and add the sliced ginger and julienned spring onion. Allow marinade to cool to room temperature.

Rinse and marinate

After 30 minutes, rinse the salt off the fillets under cold running water and pat dry with paper towels. Place fillets in a glass or nonreactive container, skin-side down if space requires. Pour the cooled marinade over the fillets so they are mostly submerged, cover, and refrigerate for 1 to 3 hours (for classic saba oshizuke-style lightly pickled) or up to 6 hours for more flavor. Turn once midway if possible.

Drain before cooking

Remove fillets from the marinade and let them drain in a colander or on paper towels for 10 minutes. Reserve the marinade if you plan to reduce it for glaze (see Pan Sauce). Pat the fillets dry—this helps achieve better browning or crisping of the skin.

Option A — Broil

Preheat the oven broiler with a rack 6–8 inches from the heat. Place fillets skin-side up on a foil-lined sheet pan or broiler pan. Brush lightly with a small amount of sesame oil to promote browning. Broil for 6–8 minutes, watching closely, until the skin crisps and the flesh is opaque and flakes easily. If you want a glossy glaze, brush the fillets with prepared Pan Sauce during the last 1–2 minutes and return to broiler to set.

Option B — Pan-sear

Heat a nonstick or well-seasoned skillet over medium-high heat. Add 1 tsp neutral oil. Place fillets skin-side down and press gently with a spatula for 20 seconds to keep contact so the skin crisps evenly. Cook skin-side down 3–5 minutes until skin is deeply browned and crisp. Flip and cook 1–2 minutes more until the fish is cooked through. Brush with Pan Sauce in the last minute to glaze.

Make and apply pan sauce (if using)

Combine soy sauce, mirin, sake and brown sugar (or honey) in a small saucepan. Bring to a gentle simmer over medium heat and cook 2–3 minutes until slightly thickened. Stir in sesame oil and sesame seeds off the heat. Taste and adjust sweetness or salt. Use the sauce to brush on the cooked fillets in the last minute of cooking or spoon a small amount over finished portions.

Divide steamed rice among 4 plates. Place one saba fillet on each portion of rice or alongside. Spoon any reserved glaze or reduced marinade lightly over the fish (do not overwhelm the delicate flavor). Garnish with pickled ginger, spring onion slices from the marinade if desired, a wedge of lemon or sudachi, and a sprinkle of toasted sesame seeds or sansho pepper. Serve immediately.