Specie: Scomber scombrus
Habitat: Captură sălbatică
Pescuit: Marea Nordului (FAO 27)
Unealtă: traul
Procesat: China
Mackerel (94.00%), marinade (water, distilled vinegar, sugar, kelp juice, salt).
Allergens: FISH (mackerel).
Average nutritional values per 100g:
Energy: 1,176 kJ / 281 kcal
Fat: 23.00 g
of which saturates: 5.30 g
Carbohydrates: 3.00 g
of which sugars: 2.40 g
Protein: 17.00 g
Salt: 1.70 g
Keep at -18°C before opening. See best before date on packaging. Do not refreeze after thawing.
Thaw for 3-4 hours in the refrigerator at 0-4°C.
Slice thinly, diagonally, against the grain.
Ready to eat after thawing.
N° 016 · FISH
Shime Saba (Marinated Mackerel)
marinated with vinegar and kelp · 2 fillets × 110g · wild
Fillet of pickled mackerel with vinegar and kombu seaweed, authentic Japanese shime saba. The shime technique preserves the fish in salt then vinegar, giving it a firm texture and a marine flavor balanced by acidity.
Restaurant-quality sushi without any preparation, just thaw and slice. The mackerel has the intense taste of the sea mellowed by vinegar, exactly the shime saba you order at a sushi bar, ready to be placed on rice.
Delivery in 1-2 working days, nationwide in Romania
Restaurant quality, ready in minutes
Secure payment with card, Apple Pay, or Google Pay
Specie: Scomber scombrus
Habitat: Captură sălbatică
Pescuit: Marea Nordului (FAO 27)
Unealtă: traul
Procesat: China
Mackerel (94.00%), marinade (water, distilled vinegar, sugar, kelp juice, salt).
Allergens: FISH (mackerel).
Average nutritional values per 100g:
Energy: 1,176 kJ / 281 kcal
Fat: 23.00 g
of which saturates: 5.30 g
Carbohydrates: 3.00 g
of which sugars: 2.40 g
Protein: 17.00 g
Salt: 1.70 g
Keep at -18°C before opening. See best before date on packaging. Do not refreeze after thawing.
Thaw for 3-4 hours in the refrigerator at 0-4°C.
Slice thinly, diagonally, against the grain.
Ready to eat after thawing.
Chirashi with shime saba
Chirashi with shime saba
Chirashi gives you the sushi night experience with no rolling: well-seasoned rice, marinated mackerel ready to slice and clean toppings.
Notes
Shime Saba is ready to eat after thawing and is not cooked. Hot rice affects the texture of the fish, so plate only after it has cooled. Keep the fish cold and eat it immediately after slicing.
Traditional pickled
Authenticity
Why it's worth it
Wild North Sea mackerel, traditionally Japanese marinated with vinegar and kelp seaweed. This technique tames the oily fish and gives it the delicate acidity you look for in a good saba. Naturally rich in Omega-3, it comes in 2 fillets ready for slicing.
Culinary inspiration
How to enjoy
Thaw the Shime Saba slowly, three to four hours in the refrigerator at 0-4°C. Pat the fillets dry and slice them diagonally, against the grain, with a very sharp knife. Place the fish on vinegared rice that has reached room temperature, not on hot rice.
Food pairings
Serve them like this
◆ Sushi nigiri with seasoned rice
◆ Grated daikon with ponzu sauce and green onion
◆ Wakame salad with sesame
◆ Hot Japanese rice with furikake
◆ Premium cold sake (Junmai Daiginjo)
