Marinated Mackerel Sashimi - A Journey in Harmony with the Sea
For 4 people
Ingredients :
- 1 mackerel of 350 g
- 2 tbsp fine sea salt
For the marinade:
- 80 g caster sugar
- 2 cl of fresh lime juice
- 2 dl of high quality rice vinegar
- 1 dl of pure mineral water
Preparation :
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Prepare the mackerel:
- Washing and cutting: Start by rinsing the mackerel thoroughly under cold water. Remove the head, gut it carefully and wash it a second time to remove any impurities. Once cleaned, pat it dry with absorbent paper.
- Filleting: Using a sharp knife, fillet the mackerel, taking care not to remove the bones. Mackerel flesh is delicate, so this step requires precision.
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Salting mackerel:
- Seasoning and marinating: Sprinkle both sides of the fillets with fine sea salt. Arrange the fillets head to tail in a rectangular stainless steel dish. Carefully cover the dish with plastic wrap and place it in the refrigerator to marinate for 5 hours. This process helps intensify the flavors of the mackerel.
- Desalting: After this period, gently rinse the fillets under cold water, then soak them for 1 hour in a bath of cold salted water (1 tablespoon of salt per 1 liter of water). This bath helps balance the salinity and prepares the mackerel for the marinade.
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Prepare the marinade:
- Mixing the ingredients: In a bowl, mix the fresh lime juice, rice vinegar, caster sugar and mineral water. Stir gently with a wooden spatula until the sugar is completely dissolved. The mixture should be perfectly smooth and slightly acidic, to balance the richness of the mackerel.
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Marinate the mackerel fillets:
- Marinade and curing: Drain the fillets carefully after their salt water bath, then place them in the dish used for maceration, which will have been rinsed and dried beforehand. Place the fillets skin side down on the bottom of the dish and cover them completely with the marinade.
- Resting time: Cover the dish with plastic wrap and place it back in the refrigerator. Let the mackerel marinate for 1 hour. At this point, the flesh of the fish will have blanched, infusing all the flavor of the marinade.
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Prepare the fillets for cutting:
- Removing the Bones: After marinating, remove the mackerel fillets from the marinade and gently pat dry with paper towels. Using a thin, sharp knife, remove the bones from the belly by sliding the blade parallel to the board, from the inside out. Use kitchen tweezers to carefully remove the central bones, ensuring a flawless presentation.
- Remove the skin: Using a very thin knife, peel the skin off the mackerel at the head, then gently pull it towards the tail. The skin is thick and tough and comes off easily, revealing the perfect, smooth flesh of the mackerel.
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Cutting the fillets and presentation:
- Filleting: Cut the mackerel fillets lengthwise, following the line of the central bone. Carefully remove the black part of the flesh, which may be slightly bitter.
- Thin slicing: Place the half fillets flesh side down on the board and make oblique and parallel incisions, about 3 mm deep and 3 mm apart. Then, cut each fillet into regular sections 1 cm long, following the notches for a clean and harmonious cut.
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Dress the marinated mackerel sashimi:
- Aesthetic presentation: Arrange the mackerel slices on plates in an elegant manner, distributing them over the entire surface of each plate, varying the pieces – back, belly, tail – to bring an interesting visual and taste dimension.
- Fresh toppings: Garnish the sashimi with grated daikon, small dollops of wasabi, and a few drops of homemade soy sauce. The touch of fresh daikon will add freshness, while the wasabi and soy sauce will accentuate the depth of flavors.
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Suggested accompaniment:
- Marinated mackerel can also be used in an assortment of sashimi with other blue or oily fish, such as sardines, horse mackerel, tuna or salmon. In addition, you can integrate this mackerel in the preparation of sushi "nigiri" or "battera", a traditional sushi from Kansai.
Chef's Tips:
- Choosing mackerel: Choose a high-quality, fresh mackerel, ideally caught in the deep sea, for a subtle taste and firm texture.
- Marinade: The balance between sugar and vinegar is crucial. Feel free to adjust the proportions of sugar and vinegar to your taste, but make sure the marinade remains slightly tart and sweet so as not to mask the delicate flavor of the fish.
- Serving: For a more refined presentation, you can serve the sashimi on a lacquered wooden platter or a white porcelain plate, highlighting the bright colors of the mackerel and fresh garnishes.
This recipe for Marinated Mackerel Sashimi is a true ode to refined simplicity. It highlights the beauty of the sea and the essence of Japanese cuisine, with precise techniques and an elegant presentation that will delight your guests. A dish that is both delicate and profound, for lovers of fine fish and subtle gastronomy. Enjoy your meal!
