30+ years ago at my favorite sushi bar, my friend the chef explained exactly the same method for brining/curing Mackerel as you explained here. Shime Saba is one of my very favorites but it has to be very delicately brined and cured so it's not too dry as you say and not too salty. The oils should still be sweet even though fishy and the texture should be soft/firm and melting in your mouth. I KNOW your preparation meets ALL those requirements! After watching this video I'll be preparing my own soon, had forgotten all about it over the years. Can't wait for more sushi videos! Thank you for these few. I love both Uni and Natto but perhaps only a few of us "Round Eyes" do HAHA. I had a Japanese friend who introduced me to Natto, she said just try it. I loved it and then she said even some Japanese don't like it and she admitted she didn't so much. I've had Natto that was over fermented and did not like it but like Uni if it's right then Natto is also almost sweet yet funky. Good quality, FRESH Uni, is always briny, tastes of the sea and seaweed and is SWEET! Even today with the great popularity of sushi in the U.S. people are still afraid of or reluctant to try some things. I'd love to see more informational videos about sushi, history, and the art of it. I really enjoyed your video on Unagi another favorite for dessert even. The salty sweetness is most wonderful.
Torn meniscus took me out for a while. Slowly getting back at it... to pass time ive been working through the recipes on your channel. So far, ive done 12 of your 25 videos and have learned ALOT! Everything comes out as you describe. Amazing. I am truly proud of my sushi presentation, and i give credit to you when someone asks how i learned it. Thank you for the amazing content! Keep at it! Ill let you know when ive finished all of your recipes :)
Thank you for trying out my recipes and sending me such kind words. I hope you'll be fully recovered by the time you complete all my recipes. Please take good care of yourself.😊
Yes..i love the way you show and explain well..again im.watching everytime in your vedeo.. And also im chef..but so interesting to watch your vedeo.. And i can get more edia at chef..more edia and more learning to use at my job too..thank you so much for your kind explanationnand clear..
Thank you for a very simple and very clear explanation. I did it last week and it was a hit with my guests. Everyone loved it! Do you have a video for Tuna Takaki?
Sensai Kunihiro, I applaud you on another great sushi video. You also emphasize the fact to take great care of the preparations nd safety on the handling of the fish. Thank you sooo much. You have created another student in me. I bow respectfully to you Sensai. Thank you. 🙏 🙂
The care, attention to detail, skill and patience required is most informative and you make the task look most approachable and not too daunting. I can't wait to give it a try. Thank you very much! I'll let you know how I get on.
Thank you very much for a wonderful comment. Making sushi shouldn't be as daunting as many people think it is. Instead it should be fun making it at home. Going to bed thinking about mackerel for next day is a part of fun too. So please give it a try and let me know how you did. 😊
Thank you for watching my video. If the mackerel you caught is much smaller than mine, I suggest you would shorten the time for salt and rice vinegar part. Otherwise, your mackerel will be too salty and sour. I don't mean to be rude, but every time I went out for fishing, I caught only small mackerels. 😅
Your explanation was detailed and slow, so I did understand all. I am from Denmark, so Norway mackerel should be readily available here. Very good with texting of important steps
I have never filleted a fish before but after watching your videos I purchased a whole frozen mackerel. I just finished filleting it and it was very easy after following your instructions! I will be making your sushi rice recipe tomorrow and having homemade sushi for the first time, along with your miso soup recipe and your tsukudani recipe!
I love Mackerel! It is prepared differently in TX than from what I would have in CA. Rice vinegar gives the nigiri an amazing flavor and texture. Thank you for showing me how to do it right!
I learnt to make shime saba from you thanks to this video and, since then, it has become my favorite fish preparation. I often eat it as sashimi and nigirizushi and I LOVE it!
Hi Kunihiri. Yours is the best sushi channel I've seen. You truly make it so easy to understand. Could you please make a video of ' how to properly freeze/store freshly caught fish' for sushi.. Thank you again for this channel
Dear Kunihiro, I want to thank you for all your videos, really, really thank you! Yours sushi related videos are the best I ever watched, and by far! You are a great teacher, and a great videomaker, your explanations are simple yet deep and with so much detail. Never boring or too technical and difficult. Thanks! Here in Italy, as in many countries it's almost impossible to find a sushi that looks and tastes like the original Japanese sushi (more or less like finding a real italian pizza or pasta around the world :) ) I cook since years, and I was always scared by trying to make sushi, but thanks to you now I'm improving a lot and every time my sushi improves! So thanks again and I can't wait to see some new videos, always inspired by japanese traditional sushi (definitely not western style sushi!!!) Arigato, Kunihiro Sensei!
Thank you very very much for a wonderful comment. I'm glad to know that you are improving. It always makes me happy when I know my viewers are actually trying sushi at home.😊
Thank you for video. I watch this video a few times already because where I live, we have Spanish Mackerel and I can catch when I am fishing. Keep making great video. I am a fan. Orz
Great instructions! I am using premade shime saba (have made my own but I did dry it out but curing it too long I think, now I know why) but the cutting of the actual slices of sashimi for the nigiri is helpful for sure. Love your videos, thanks for making them. Oh, I noticed there was no sugar involved, I usually see saba with salt, vinegar and sugar here. Is just salt and vinegar the standard in Japan?
Sugar is not necessary at all. In recent years chefs in Western countries started using sugar to neutralize the saltiness. But, we don't use sugar when preparing Shime Saba in Japan. Shime Saba needs a little bit of saltiness. 😋 Thank you for watching, and please try my way next time. My mackerel sushi was a huge hit in my restaurant.
My (blue mackerel fillets) looks pretty chewed up after de-pinning. Saw one vid on cutting out the spine and torching the skin. Might be the best plan for what I bought?
Great video, thanks. How do you make sure the top of the fillet stays firm and not flaky? When I got to cutting the fish, the top was very fragile and often split when I was cutting it.
Thank you so much for watching the video.😊 When you separate fillets from the spine(3:18 and 4:08),you have to slide your knife fast with one motion. You need speed when you separate them. Also your knife has to be really sharp especially when you cut breakable fish like mackerel. Keep trying. You will get better every time. I had same problem when I first became a sushi chef.
That's up to chef's preference. I know some chefs use the same vinegar for a long time. But I, personally, don't prefer using the same one unless I use it on the next day. In my opinion, the vinegar becomes fishier and fishier after using a few times. I like the clean after taste.😊
First, allow me to thank you and compliment you on your meticulousness and high quality instructional video. Secondly, I have a question; You are basically curing the mackerel… why is curing appropriate with the mackerel but isn’t typically done with Tuna or Salmon? Is this because of the extra “fishy” taste to mackerel? Or is the mackerel loaded with bacteria that the curing process eliminates? Thank you :)
Yes, mackerel is a very fishy fish That's why salt curing time is longer than the other fish. I do salt curing for salmon, tuna and white fish too. And It has nothing to do with bacteria. Thank you for watching.😊
When I was in the US. I could get frozen Norwegian mackerel at Asian grocery stores. I never found fresh ( never frozen) one there. I live in Japan now, but Japanese mackerel is so lean and less flavorful.😢 By the way, those Norwegian mackerel are flash frozen. So it's safe to eat it raw.
I try evry resipe of you is really wonderfull and so tasty but i want one advice of you why my roll sushi is not strong i mean is not stiky thank you for your work
When you make a roll sushi, first roll(when wrapping the ingredients) is the most important part. If the first roll is loose, the entire roll will be loose. So please make the first roll very tight. By the way, Thank you very much for trying my recipes.😊
i was waiting on this from you!!!great job! how does only have 458 subs?.....isn't spanish mackerel the best?didn't u hav to clean the scales? thank you
beautiful work as usual. How long do you think it will last in the fridge? Its marinated, so I assume the shelf life (as long as its wrapped well) would be 7-10 days. How well does it do frozen?
As I showed in the video, the vinegar gets into the flesh Little by little. So, perfect timing to eat it is on second day. So I always finish eating it in 2, 3 days. So when I can't finish it soon, I double wrap and freeze it. It's good for at least 30 days. But, I set my freezer to it's coldest temperature. Thank you for watching.😊
If the mackerel has never been frozen, I highly recommend you freeze it once. But if you buy a previously frozen mackerel as I did, you don't have to freeze it anymore. And if you can't finish eating it in a few days, You may freeze it. But please make sure to pat it dry with paper towels, double wrap tightly with plastic wrap, and store it in the coldest spot of your freezer. It should be ok for a month. Thank you very much for watching. Have wonderful holidays.😊
Kunihiro, you only showed cutting one of the fillets. I was wondering, for the other fillet, do you also cut skin side down, tail to the left, cutting from the tail? (this means the belly part is facing away from you, opposite of the fillet you showed). Thanks!
When I slice mackerel, I always slice from the tail towards the head and the skin side down. That way, fish bends more nicely and your sushi will look more beautiful.
love the video, I caught the mackerel myself and tried to make it but it came out a little fishy. do you think that salting the fish for 40 minutes is not enough time? I also made sure that the fish was completely dry after the rice wine vinegar. thanks again!
@@sushibykunihiro7534 yes I let it rest overnight, but it still was a bit fishy, I have seen by other research that salting it longer alleviates the fishiness interestingly
I catch fresh mackerel in summer and would like to try this. Is is ok to gut the mackerel before freezing it for 24 hours or better to leave it as it is and freeze?
2 questions. Every fish must be marinated with salt and rice vinegar before eating? I want to make some Mackerel sashimi at home. Could you tell me couple of tips?
4 years later…and you still have the best video tutorial through and through. Thank you!
Thank you so very much. You made my day.😊🙏
I love the way you show us how to! Very detailed but so simple, easy to understand. It’s really a cooking school!
Mackerel nigiri is my absolute favorite sushi! Thank you so much, for showing how it's made - it's humbling to know how much work it takes to prepare.
Thank you for watching my video. Yes, mackerel is one of the fish that I prepare with a lot of care. I'm glad you liked it!!😊
Mr. Kunihiro, thank you for the beautiful preparation of saba. It is one of my favorite sushi along with salmon skin hand roll. 12:47
I hope you'll enjoy Saba sushi at home. This is my best Saba recipe. I hope you'll enjoy.
Thank you so much for watching, and Happy New Year!😊
I just caught a gorgeous Spanish mackerel and I now how how to prepare it! You're truly a TH-cam gem. This is an unbelievable sushi channel.
Thank you for a wonderful comment. I hope you enjoyed your Spanish mackerel.😊
@@sushibykunihiro7534 it was perfect! 🤙🤙🤙
30+ years ago at my favorite sushi bar, my friend the chef explained exactly the same method for brining/curing Mackerel as you explained here. Shime Saba is one of my very favorites but it has to be very delicately brined and cured so it's not too dry as you say and not too salty. The oils should still be sweet even though fishy and the texture should be soft/firm and melting in your mouth. I KNOW your preparation meets ALL those requirements! After watching this video I'll be preparing my own soon, had forgotten all about it over the years.
Can't wait for more sushi videos! Thank you for these few. I love both Uni and Natto but perhaps only a few of us "Round Eyes" do HAHA. I had a Japanese friend who introduced me to Natto, she said just try it. I loved it and then she said even some Japanese don't like it and she admitted she didn't so much. I've had Natto that was over fermented and did not like it but like Uni if it's right then Natto is also almost sweet yet funky. Good quality, FRESH Uni, is always briny, tastes of the sea and seaweed and is SWEET!
Even today with the great popularity of sushi in the U.S. people are still afraid of or reluctant to try some things. I'd love to see more informational videos about sushi, history, and the art of it. I really enjoyed your video on Unagi another favorite for dessert even. The salty sweetness is most wonderful.
Torn meniscus took me out for a while. Slowly getting back at it... to pass time ive been working through the recipes on your channel. So far, ive done 12 of your 25 videos and have learned ALOT! Everything comes out as you describe. Amazing.
I am truly proud of my sushi presentation, and i give credit to you when someone asks how i learned it. Thank you for the amazing content! Keep at it!
Ill let you know when ive finished all of your recipes :)
Thank you for trying out my recipes and sending me such kind words. I hope you'll be fully recovered by the time you complete all my recipes. Please take good care of yourself.😊
Super....😋👌🏼
Thank you 😊 Sushi is my profession. I hope you'll try this marinated mackerel. It's so delicious.
Thank you, nice instructions.
You are welcome! Your videos made me hungry too.😊
Yes..i love the way you show and explain well..again im.watching everytime in your vedeo..
And also im chef..but so interesting to watch your vedeo..
And i can get more edia at chef..more edia and more learning to use at my job too..thank you so much for your kind explanationnand clear..
Very nice video
Thank you very much.😊
Super chef ❤️❤️❤️❤️
Thank you very much for watching my videos.🙏 Have a nice day.😊
Thank you for sharing
Thanks for watching! Please enjoy.😋
The best tutorial.so far
Nice job! thanks for the technique...
Is the best Saba preparation video I've watched! Thank you!
I am glad you liked it. Thank you for watching. 😊
I realy enjoy the This video.your work perfectly.Clean and neat.❤
Thank you so much for your compliment. I was taught to keep kitchen clean when I was still an apprentice.
tried this in a restaurant & knew it was 'do-able' at home..
=totally respect the process and look forward to learning this technique!
Glad it was helpful. The timings I mentioned in the video are crucial, so please stick to them. Then it'll turn out delicious😊.
that was amazing chef
Glad you think so! Thank you very much.😊🙏
I love Saba! One of my favorite fish. I’m learning the techniques and your instructions are fantastic!
Thank you Chef!
Thank you for watching the video. Please enjoy delicious Saba sushi at home.😋
Delicious
Tq 4 sharing
Thank you very much. I'm glad you enjoyed the video.😊
You give the best instructions in cutting and preparing mackerel fish on TH-cam! Very detailed step-by-step, thank you!!
Thank you very much for a wonderful comment!! 😊
Thank you for a very simple and very clear explanation. I did it last week and it was a hit with my guests. Everyone loved it! Do you have a video for Tuna Takaki?
Great video. Exactly the amount of detail necessary to feel confident to make this safely and deliciously.
If you follow the time I mentioned, you'll be able to make delicious Shime-saba, just like at a good sushi restaurant. Please enjoy.😋
Great video. Thank you.
Glad you liked it! Thank you so much for watching.😊
Such a beautiful fish with amazing flavor when properly prepared! One of my all time favorites!
Thank you for watching it. I hope you'll enjoy the recipe.😊
I love mackerel 😮 thank you. I will try this soon.
Thank you, I can't wait to try this.
Thank you for watching. I hope your mackerel will turn out delicious. 😊
Amazing video. I love how much patience and care you put into the process.
I'm very careful when preparing mackerel. But, it's worth the wait. Please try it at home. It's so good.
Thank you so much for watching.😊
My mouth is watering 😋🤤 Gonna have a go. Thanks for the clear instructions 😀
Please enjoy delicious mackerel sushi at home.😋
I use your Salmon and now Mackerel instructions and they've always come out perfect. Thank you!
Glad you like them!😄
Your voice, your accent is very comforting and calming
Thank you very much. I'm glad you feel that way.😊
Sensai Kunihiro, I applaud you on another great sushi video. You also emphasize the fact to take great care of the preparations nd safety on the handling of the fish. Thank you sooo much. You have created another student in me. I bow respectfully to you Sensai. Thank you. 🙏 🙂
Thank you very much. You are so kind. 😊
Many Thanks 👍🌻
Please enjoy tasty mackerel sushi. Thank you for watching.😊
Beautiful
Thank you so much for watching!😊
Fantastic video! I just found your account. Will be watching everything!
Thank you so much! I'm glad you found my channel.😊
I did it today, arigatō for your amazing video! So well explained, so detailed. Your nigiri sushi look great
My pleasure 😊
Omg! I eat with my eyes, thanks for sharing
My pleasure 😊 Please give it a try.
Thank you so much for watching.
Great easy to follow video guide.
Thank you for watching. I hope you will try that at home.
Great video thank you and I can't wait to try
Please enjoy delicious mackerel sushi at home.🤤
Saba my favorite 😋 Thank you for this very informative video.
I hope you enjoy it.😄
Saba is one of my favorite sushi!! Thanks for sharing.
i have lots of tongkol (mackerel) do you want to trade with salmon???
The care, attention to detail, skill and patience required is most informative and you make the task look most approachable and not too daunting. I can't wait to give it a try. Thank you very much! I'll let you know how I get on.
Thank you very much for a wonderful comment. Making sushi shouldn't be as daunting as many people think it is. Instead it should be fun making it at home. Going to bed thinking about mackerel for next day is a part of fun too. So please give it a try and let me know how you did. 😊
Mackerel has such pretty markings.
I agree.☺️
Thanks! Nicely done bro! I will make it
Thank you so much for watching. I hope you enjoy it.😊
Wonderful video! Thank you for sharing your experience and knowledge!
My pleasure. This is the recipe I actually used in my restaurant for many years. I hope you'll enjoy. Thank you very much for watching.😊
I've never had sashimi I didn't like, but a few years ago I was able to try mackerel and it is by far my favorite now.
We Japanese often say that good sushi places serve tasty Mackerel sushi.
Thank you for teaching your skills sympathetically.I know now what to do with my caught mackerel.
Thank you for watching my video. If the mackerel you caught is much smaller than mine, I suggest you would shorten the time for salt and rice vinegar part. Otherwise, your mackerel will be too salty and sour. I don't mean to be rude, but every time I went out for fishing, I caught only small mackerels. 😅
Your explanation was detailed and slow, so I did understand all. I am from Denmark, so Norway mackerel should be readily available here. Very good with texting of important steps
A lot of fresh fish must be available in your country.
Thank you for watching. I hope you'll enjoy mackerel.😊
Easy to learn thanks chef
My pleasure. Thank you very much for watching.😊
I have never filleted a fish before but after watching your videos I purchased a whole frozen mackerel. I just finished filleting it and it was very easy after following your instructions! I will be making your sushi rice recipe tomorrow and having homemade sushi for the first time, along with your miso soup recipe and your tsukudani recipe!
That's great!! I hope you'll enjoy making sushi. Thank you so much for watching my videos.😊
Thank you for sharing
I love this
Thank you so much!!
very educational
I love Mackerel! It is prepared differently in TX than from what I would have in CA. Rice vinegar gives the nigiri an amazing flavor and texture. Thank you for showing me how to do it right!
Holy mackerel !!! Very beautiful😋
Delicious!
Thank you for watching!!😊🙏
I will make it right now. Excellent demonstration!
Please do! Thank you for watching.😊
I learnt to make shime saba from you thanks to this video and, since then, it has become my favorite fish preparation. I often eat it as sashimi and nigirizushi and I LOVE it!
Also, saba is among the cheapest fish with a high fat content, which works very well for my special dietary needs.
Thank you so much, Kunihiro-san!
Great 👍 I often make saba sushi at home too. It's cheap and delicious if you treat it right. 😊
Thank you very much for comments always.
awesome video!!!.. congrats!!! :) happy to follow you!
Thank you so much!! See you in 2022. Happy new year.😊
Wow!
Wow man, great stuff here. My mouth is watering.
Thank you very much for watching. I'm glad you liked it. 😊
Really are beautiful after all that. I have the Yanagiba now I just need the fish! (and watch a few more times) Thanks
I hope it goes well. Thank you for watching.😊
Hi Kunihiri. Yours is the best sushi channel I've seen. You truly make it so easy to understand. Could you please make a video of ' how to properly freeze/store freshly caught fish' for sushi.. Thank you again for this channel
I'll do it when I get a chance. Thank you for watching.😊
Dear Kunihiro, I want to thank you for all your videos, really, really thank you! Yours sushi related videos are the best I ever watched, and by far! You are a great teacher, and a great videomaker, your explanations are simple yet deep and with so much detail. Never boring or too technical and difficult. Thanks!
Here in Italy, as in many countries it's almost impossible to find a sushi that looks and tastes like the original Japanese sushi (more or less like finding a real italian pizza or pasta around the world :) ) I cook since years, and I was always scared by trying to make sushi, but thanks to you now I'm improving a lot and every time my sushi improves! So thanks again and I can't wait to see some new videos, always inspired by japanese traditional sushi (definitely not western style sushi!!!) Arigato, Kunihiro Sensei!
Thank you very very much for a wonderful comment. I'm glad to know that you are improving.
It always makes me happy when I know my viewers are actually trying sushi at home.😊
@@sushibykunihiro7534 I'll send you some pictures! 🥰
thank you for sharing this how-to!
Wow. Your videos are easily understood thanks. Stay safe.
Thank you very much for watching my video. 😊 Please stay safe too.
Awesome, thank you !
I'm glad you enjoyed the video. Thank you for watching.😊
Thank you for video. I watch this video a few times already because where I live, we have Spanish Mackerel and I can catch when I am fishing. Keep making great video. I am a fan. Orz
What else do you catch?
The place I live now, only catch redfish (red drum), black drum, speckeled trout, flounder, catfish, and Spanish mackarel.
fantastic! i learned SO much
thank you
Glad it was helpful! It's my favorite recipe. Some of my viewers tried it already and liked it! I hope you'll enjoy. Thank you so much for watching.😊
Oh my! I am so hungry now!
Thank you for watching. I'm getting hungry too, reading your comment. 🤤
Made this again today, second time, works perfectly and totally enjoyable! Love it!
You made it twice already !? That's great to hear. Thank you so much for trying my recipe .😊
Yes, very tasty and relatively simple
My first video discovering your channel. I've subscribed and will most certainly try making this. Thank you for the video from South Africa 🇿🇦
I'm glad you found my video. I hope you already tried my recipe and enjoyed it. Thank you for subscribing!!😊🙏
Thank you, it’s looking very good
What temperature do you have to freeze it to kill parasites? We have fresh Mackerel here.
Definitely need to try this!
Great instructions! I am using premade shime saba (have made my own but I did dry it out but curing it too long I think, now I know why) but the cutting of the actual slices of sashimi for the nigiri is helpful for sure.
Love your videos, thanks for making them.
Oh, I noticed there was no sugar involved, I usually see saba with salt, vinegar and sugar here. Is just salt and vinegar the standard in Japan?
Sugar is not necessary at all. In recent years chefs in Western countries started using sugar to neutralize the saltiness. But, we don't use sugar when preparing Shime Saba in Japan. Shime Saba needs a little bit of saltiness. 😋
Thank you for watching, and please try my way next time. My mackerel sushi was a huge hit in my restaurant.
My (blue mackerel fillets) looks pretty chewed up after de-pinning. Saw one vid on cutting out the spine and torching the skin. Might be the best plan for what I bought?
I love this video. Thank you! Can you do one on Iwashi ?
Sorry. But, I can't find Iwashi in my city. 😢
Thank you for very detailed instruction. I would like to ask, can be used frozen fish?
Frozen fish is fine. The mackerel I use in this video was frozen mackerel from Norway.
Great video, thanks. How do you make sure the top of the fillet stays firm and not flaky? When I got to cutting the fish, the top was very fragile and often split when I was cutting it.
Thank you so much for watching the video.😊
When you separate fillets from the spine(3:18 and 4:08),you have to slide your knife fast with one motion. You need speed when you separate them.
Also your knife has to be really sharp especially when you cut breakable fish like mackerel.
Keep trying. You will get better every time. I had same problem when I first became a sushi chef.
Mackerel is one of my favorites for sushi, I love the more intense flavor it has
Yes. Mackerel is addictive to me too because of the flavor. 🤤
Very helpful!! 💙
I'm glad you like it. Thank you very much for watching.😊
Great video.
Can you save the marinating vinegar for another batch?
That's up to chef's preference. I know some chefs use the same vinegar for a long time. But I, personally, don't prefer using the same one unless I use it on the next day. In my opinion, the vinegar becomes fishier and fishier after using a few times. I like the clean after taste.😊
I learned your other dishes. They are good. If I make more fish, can I keep them in freezer after the 24 hour process? Thank you. 🙏
Yes you can! Mackerel has high fat content so it's fine to freeze. Thank you for watching.😊
@@sushibykunihiro7534 thank you. Really appreciate you take time to reply. You are a great teacher. ❤️🙏
First, allow me to thank you and compliment you on your meticulousness and high quality instructional video.
Secondly, I have a question;
You are basically curing the mackerel… why is curing appropriate with the mackerel but isn’t typically done with Tuna or Salmon? Is this because of the extra “fishy” taste to mackerel? Or is the mackerel loaded with bacteria that the curing process eliminates?
Thank you :)
Yes, mackerel is a very fishy fish That's why salt curing time is longer than the other fish. I do salt curing for salmon, tuna and white fish too. And It has nothing to do with bacteria.
Thank you for watching.😊
Love mackerel
This was SOOOOO helpful thank you. I am curious where you get your mackerel?? I want to make sure to get fresh fish for sushi!
When I was in the US. I could get frozen Norwegian mackerel at Asian grocery stores. I never found fresh ( never frozen) one there. I live in Japan now, but Japanese mackerel is so lean and less flavorful.😢 By the way, those Norwegian mackerel are flash frozen. So it's safe to eat it raw.
Hi kunihiro, is It ok to put It in the freezer for 72/96h After the vinegar treatment in order to prevent anisakis?
If you buy frozen mackerel like I did, you don't need to do it. If you buy fresh one( never frozen), you have to freeze it for about a week.
@@sushibykunihiro7534 oh thank you, i did't realize that It had already been frozen!
Greetings from Italy!
Have a nice day^^
I try evry resipe of you is really wonderfull and so tasty but i want one advice of you why my roll sushi is not strong i mean is not stiky thank you for your work
When you make a roll sushi, first roll(when wrapping the ingredients) is the most important part.
If the first roll is loose, the entire roll will be loose. So please make the first roll very tight.
By the way, Thank you very much for trying my recipes.😊
Thank you so much.
Why soaking in vinegar please?
We always use vinegar to reduce fishiness of mackerel. It's too fishy without marinating.
Thank you so much for watching.😊
i was waiting on this from you!!!great job! how does only have 458 subs?.....isn't spanish mackerel the best?didn't u hav to clean the scales? thank you
Thank you Hiro-san!! I’m dropping by to get the fish today
beautiful work as usual. How long do you think it will last in the fridge? Its marinated, so I assume the shelf life (as long as its wrapped well) would be 7-10 days. How well does it do frozen?
As I showed in the video, the vinegar gets into the flesh Little by little. So, perfect timing to eat it is on second day. So I always finish eating it in 2, 3 days. So when I can't finish it soon, I double wrap and freeze it. It's good for at least 30 days. But, I set my freezer to it's coldest temperature.
Thank you for watching.😊
Kunihiro, can I freeze the mackerel after marinading? Thank you for your amazing videos. 🤩
If the mackerel has never been frozen, I highly recommend you freeze it once. But if you buy a previously frozen mackerel as I did, you don't have to freeze it anymore. And if you can't finish eating it in a few days, You may freeze it. But please make sure to pat it dry with paper towels, double wrap tightly with plastic wrap, and store it in the coldest spot of your freezer. It should be ok for a month. Thank you very much for watching. Have wonderful holidays.😊
@@sushibykunihiro7534 Thank you so much for your quick reply! ❤️
Kunihiro, you only showed cutting one of the fillets. I was wondering, for the other fillet, do you also cut skin side down, tail to the left, cutting from the tail? (this means the belly part is facing away from you, opposite of the fillet you showed).
Thanks!
When I slice mackerel, I always slice from the tail towards the head and the skin side down. That way, fish bends more nicely and your sushi will look more beautiful.
@@sushibykunihiro7534 thank you!
love the video, I caught the mackerel myself and tried to make it but it came out a little fishy. do you think that salting the fish for 40 minutes is not enough time? I also made sure that the fish was completely dry after the rice wine vinegar. thanks again!
Salting the fish more than 40 minutes will make the fish salty. So please stick to 40 minutes.
Did you let it rest overnight?
@@sushibykunihiro7534 yes I let it rest overnight, but it still was a bit fishy, I have seen by other research that salting it longer alleviates the fishiness interestingly
I catch fresh mackerel in summer and would like to try this. Is is ok to gut the mackerel before freezing it for 24 hours or better to leave it as it is and freeze?
I recommend gutting before freezing it. If I were you, I would fillet the fish and freeze it first. Then defrost and marinate it. 😊
@@sushibykunihiro7534arigato gozaimasu, very much appreciate the tip amd can't
Wait to try🙏🏿
Love the video. What is that sour vinegary sauce some sushi restaurants put on at the end? And how do you make it?
I assume that's PONZU sauce. I'll show you when I have time, but you can find it very easily at your local grocery stores and Amazon nowadays.
@@sushibykunihiro7534 I don’t think it’s ponzu but I could be wrong. There may be different variations of ponzu. This is a lot more vinegary.
Hello, thanks for video.. Can we use wine vinegar to?
We, sushi chefs, always use rice vinegar to marinate mackerel. I had never prepared it with wine vinegar before.
2 questions. Every fish must be marinated with salt and rice vinegar before eating? I want to make some Mackerel sashimi at home. Could you tell me couple of tips?
Not, every fish. We marinate only super fishy fish in rice vinegar.