Shime-saba and Shime-nishin
Sunday, June 19, 2011
Local
mackerels have been just started to run around
Rockland, so we are having lightly pickled
mackerels with sushi called Shime-saba recently.
I talked to a fisherman and he will try to catching them this Tuesday for me. He brings them alive because they won’t keep well at all.
I cut heads off and take guts out while they are still moving. This way, I can serve you really fresh tasty ones! I saltcure them for about 20-35 min and marinate in rice vinegar for about 20-35 min. This depends on the size. Since they are so fresh that i don’t pickle them much. They can be eaten without curing, so this is a very light treatment. They are VERY good!!
I am also getting local herrings which land in Rockland. I do the same process when I make mackerels. They are called Shime-nishin.
I am not too sure if they are going to come this week but fishermen know that i want them, so I am hoping to get them this week.
Local bluefin tuna should be available soon. I can’t wait to serve you Toro(fatty belly part ) when it comes soon.
I talked to a fisherman and he will try to catching them this Tuesday for me. He brings them alive because they won’t keep well at all.
I cut heads off and take guts out while they are still moving. This way, I can serve you really fresh tasty ones! I saltcure them for about 20-35 min and marinate in rice vinegar for about 20-35 min. This depends on the size. Since they are so fresh that i don’t pickle them much. They can be eaten without curing, so this is a very light treatment. They are VERY good!!
I am also getting local herrings which land in Rockland. I do the same process when I make mackerels. They are called Shime-nishin.
I am not too sure if they are going to come this week but fishermen know that i want them, so I am hoping to get them this week.
Local bluefin tuna should be available soon. I can’t wait to serve you Toro(fatty belly part ) when it comes soon.