[yuujirou]

Simple recipe for shime-saba x]

get one saba~ cut off its head, and fillet both sides
discard head and spine x3
sprinkle sea salt over both sides of each fillet and let sit for 1h30m
rinse off the salt
and gently peel off the skin~~
in a bath of vinegar (composing of 9 parts rice vinegar, 5 parts sugar, and 1 part salt) marinate the saba for 12 min :3
remove, cut off the outside of the stomach sack (the rib cages) and gently pull out the bones lining the middle of each fillet~
serve immediately as sashimi or nigir, or wrap, first, in wax paper, then in plastic wrap to save for later/other use x]


fun ways to serve~~~
w/ a torche or some other source of heat x]
lightly grill saba~
cut saba in 1/2" diagonal slices at a 45 degree angle going up the body x]
and serve w/ hon-wasabi, thin slices of lemon, and thinly sliced negi (green onions)
over a bed of rice (it's really nice when you eat the whole slice of lemon, rind and all w/ the saba x])

top slices of the saba w/ finely grated ginger and negi x]
serve w/ a bit of shoyu and hon-wasabi