しめ鯖 How to make shime saba

しめ鯖 How to make shime saba

[@rapfaelo]

Thanks for the recipe.What brand of knife do you use?

[@mml1224]

no soy sauce with the vinegar/sugar mixture?......good video

[@noasharabi9955]

You said "longer is better"
Do you mean keep longer in the brine or keeping in fridge after brining?

[@sawadikin]

Noa Sharabi
your fish will rotten.

[@HienNguyen-zd9em]

how long will the sabe stay good for?

[@kewenchen8583]

What brand of knife do you use?

[@sriharyati5863]

saya akan coba resepi in,i look delicious

[@combo187]

is this regular fresh mackerel or is it sashimi grade?

[@LygarZeroX]

wouldnt matter since the marinating process would cook it slightly. it is regular fresh turned into sashimi grade through a process of aging. many fish are aged so it isn't fresh killed. some are, but it all depends. fresher is better for this fish.

[@linthong123]

@hien 3 days is a nice flavour for me but the longer you keep it the more sour it gets but if your talking about how long it last 1 week is best

[@nipporica]

簡単で最高に美味しそうです。メキシコよりどうも、ありがとう！！！！

[@linthong123]

white or black rice vinegar thank you for watching

[@tl05rider]

what type of vinegar are you using?

[@tujanroka5172]

rice vinegar

[@Cottacool]

Thanks a lot, now I know why cut a little line in Middle

[@linthong123]

ありがとう

[@Rinkul]

lol i be out here making the sardines that way

[@linthong123]

japanese rice vinegar

[@tanakornchi]

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