Shime Saba Skin

Normally we don’t eat it saba mackerel as raw because it is perishable. Shime Saba is marinated or cured with salt and then slightly cooked by using rice vinegar (2hr) and this marinating and cooking method preserves and prolongs the fish for several days, and similar to gravlax.

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The fish color and gradation illustrates the marinating and depending the time under vinegar ans salt the more gradation seen.

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