Japanese
Saba Shioyaki
Saba shioyaki is Japanese salted mackerel grilled until the skin is crisp and the flesh stays rich and moist. It is traditionally served simply with grated daikon, a wedge of citrus, and a little soy sauce at the table.
Ingredients
- saba mackerel fillets, skin-on2 fillets, about 150 g each
- sea salt1 tsp
- sake1 tbsp
- daikon radish150 g
- shoyu2 tsp, for serving
- sudachi, yuzu, or lemon wedges2 wedges
Method
- Check the mackerel fillets for pin bones and remove any with tweezers.
- Lightly rub the fillets with sake, then pat them dry with paper towels.
- Score the skin of each fillet with 2 to 3 shallow diagonal cuts to help it cook evenly.
- Sprinkle the salt evenly over both sides of the fish and let it rest on a rack or plate for 20 minutes.
- While the fish rests, grate the daikon and gently squeeze out excess liquid, leaving it moist but not watery.
- Preheat a Japanese fish grill, stovetop grill pan, or oven broiler until very hot.
- Pat the moisture from the mackerel thoroughly with paper towels without rinsing off the salt.
- Place the fillets skin-side up under the broiler or on the grill and cook until the skin is browned and blistered, about 5 to 6 minutes.
- Turn the fillets carefully and cook the flesh side until just cooked through, about 3 to 4 minutes more.
- Serve immediately with grated daikon, citrus wedges, and shoyu to spoon over the daikon as desired.
Common questions
Can I substitute another fish for saba mackerel in saba shioyaki?
Yes, use another oily, skin-on fish with firm flesh, like salmon, trout, or sardines. Cooking time will change: thinner fillets need less time, and lean fish may dry out more quickly than mackerel.
How long should I salt the mackerel before grilling, and can I skip the sake?
Salt the fillets for about 20 minutes; that’s enough to firm the fish and draw out surface moisture. Sake is helpful for removing fishy odor, but if you skip it, dry the fish very well before salting.
What are the most common mistakes when making saba shioyaki?
The biggest mistakes are not drying the fish well, overcrowding the grill, and overcooking. Also avoid rinsing off the salt before cooking. Start with a very hot grill or broiler so the skin blisters quickly.
How do I store leftover saba shioyaki, and can I reheat it?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or toaster oven until just warmed through. Avoid microwaving if possible, since it makes the skin soggy.
What should I serve with saba shioyaki besides grated daikon?
Serve it with steamed rice, miso soup, pickles, and a wedge of lemon, sudachi, or yuzu. A small dish of shoyu is optional. The grated daikon adds freshness and helps cut the richness of the fish.