How to Make Pickled Mackerel
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- Опубліковано 7 лют 2025
- A sushi chef explains how to fillet mackerel and pickle it in vinegar.
How to fillet mackerel
How to mix vinegar and cooking sake
About anisakis
#sushichefinginza #sushi #saba #mackerel #shimesaba #pickledmackerel #howtofillet #howtoeat #sashimi #japanesefood #sousedmackerel #recipes
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Great demonstration of technique- thank you
Very good video.
The voice for a narrative like this. Smooth & easy to listen to. Clear & beautif image is also very nice! (note: auto-generated subtitle in Japanese, not in English, is not elegant at all. There're many errors. Reminder.)
Amazing fish.
It looks really good 👍
Yummmm
😍😍 beutyful 🙏
nice
Great video. Thank you! what kind of vinegar is being used here?(rice?)
Japanese rice vinegar.
Thank you very much. Can I ask please, does it need to be frozen first, to kill any bacteria? Thank you
I’d also like to know this! I catch my own mackerel
Flash frozen, otherwise a month frozen if freshly caught. I usually just ask the fishmonger/seafood section of my grocer to give me fish still solid frozen. For still frozen fish have been flash frozen right after being caught for market.
In Japan they don't freeze it normally, the risk comes from the Anisaki parisite he mentions in the video(he makes the extra cuts in the flesh and mentions those can kill it) however it is the pickling process shown here that is largely responsible for ridding the fish of parasites. In short the fish does not need to be frozen because it is being pickled in this case. If eaten raw it is highly reccomended to get it from a skilled sushi chef who knows how to cut out the part that contains the most parasites or have it flash frozen like salmon.
Assuming the fish has been killed using the ikejime method, the fish will be fine, plus the salty environment will kill whatever may be on the fish
Assuming the fish has been killed using the ikejime method, the fish will be fine, plus the salty environment will kill whatever may be on the fish
美味しそうです^ ^ 酒を結構使うんですね〜、そして千鳥酢ぽいですね^ ^
すっきりふくよかなしめ鯖になりそう^ ^
Suburashi!
Thank you.
What would be the name of this cut?
harakiri when left to right, seppuku otherwise 😊
Japanese mackerel is $2 a kilo
This constant background music isn’t necessary really. A bit loud and annoying.
Change the settings on your device first. My phone has different settings for movie, game, podcast, music . Etc ... The background music for me is lower then the voice
Just like you, you should like it.
Why do all chef uses paper towel to dry? Dont they know how much chemicals and bleeching is used to make white paper towel. All of this chemicals will end up in your food. For safety reason, use cloth.
Macrel mackerel is a fishy fish and nothing what you do it will remain fishy
It's delicious!
You have ever tried this? It is not fishy and it is delicious.
Too much water 💧.