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Ingredients
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Cured mackerel
Finishing / serving
Tools / optional salts
Method
Cured mackerel
Prepare fish
If your mackerel is not filleted, remove head and guts, then fillet into two skin-on fillets. Rinse the fillets under cold running water and pat completely dry with paper towels. Remove any remaining pin bones with tweezers.
Salt cure
In a small bowl combine kosher salt and granulated sugar. Place one clean sheet of plastic wrap on a tray. Lay the fillets skin-side down on the plastic. Sprinkle the salt-sugar mix evenly and generously over the flesh side of each fillet so it is fully covered (use about two-thirds of the mix).
Weight and rest
Fold the plastic over the fillets to encase them. Place a second tray or a flat cutting board on top and add a 1–2 kg weight so the liquid can press out evenly. Refrigerate for 30–45 minutes for thin fillets or up to 60 minutes for thicker Norwegian mackerel. The flesh will firm and become slightly opaque.
Rinse and acid finish
After curing, unwrap and discard the liquid and remaining cure. Quickly rinse the fillets under cold running water to remove surface salt and sugar, then pat very dry with paper towels. Lightly brush or spoon rice vinegar over the flesh side (about 60 ml total, applied briefly) and let sit flesh-side down on paper towels for 5–10 minutes; this gives the characteristic tang and helps set the flesh.
Optional sake rinse
If using, lightly sprinkle sake over the flesh and wipe dry to add subtle aroma. Do not soak; this is optional.
Chill before slicing
Wrap the fillets loosely in plastic wrap and refrigerate for at least 15 minutes to firm up for cleaner slicing. This also lets the flavors knit.
Finishing / serving
Slice
Using a very sharp knife, slice the fillets on a diagonal into 5–7 mm (about 1/4 inch) slices. Aim to keep slices even and present the skin side down or folded over for contrast.
Plate and garnish
Arrange slices on a chilled plate. Sprinkle toasted sesame seeds lightly over the fish, add thinly sliced scallion, place a small pile of pickled ginger and a shiso leaf or two. Place a small dab of fresh wasabi alongside and a few drops of soy sauce in a shallow dish for dipping. Serve with thin lemon or yuzu wedges for those who want a citrus accent.
Storage note
Best eaten the day it is prepared. If storing, wrap tightly and refrigerate up to 24 hours. Do not freeze after curing as texture will suffer.
