Thursday, July 15, 2010
But Is It Fresh, Part II Continued
So I had these famously fresh mackerel I hadn't really planned on buying (but they were so fresh!), guests coming, and sushi on the menu so I prepared shime saba. Of course, I could have probably just sliced and served, but just to be safe I filleted them, salted the fillets, cured in mostly rice vinegar, but I beefed up with a dash of plain old caustic Heinz white vinegar to speed things up. Basically, it's ceviche. Filleting, salting, the final product. Pretty.