Specie: Scomber scombrus
Habitat: Captură sălbatică
Pescuit: Marea Norvegiei (FAO 27)
Unealtă: traul
Procesat: China
Mackerel (94.00%), marinade (water, distilled vinegar, sugar, kelp juice, salt)
Allergens: FISH.
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 in the refrigerator for 3-4 hours.
Serve chilled, directly on nigiri or in maki rolls.
Ready to eat after thawing.
N° 098 · SUSHI TOPPINGS
Topping Shime Saba
vinegared and kelp-cured mackerel · sliced for nigiri
Mackerel shime saba marinated with vinegar and kelp juice, sliced for nigiri or sashimi. Through the Japanese shime technique, the fish is lightly salted and matured in vinegar, acquiring a velvety and succulent texture, with the marine flavor balanced by acidity.
The marine taste mellowed by vinegar, just like at a sushi bar, ready to be placed on rice or served as sashimi. Without having to marinate or slice anything yourself, you get a topping that you would otherwise only find at a restaurant.
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 Norvegiei (FAO 27)
Unealtă: traul
Procesat: China
Mackerel (94.00%), marinade (water, distilled vinegar, sugar, kelp juice, salt)
Allergens: FISH.
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 in the refrigerator for 3-4 hours.
Serve chilled, directly on nigiri or in maki rolls.
Ready to eat after thawing.
Assorted nigiri platter at home
Assorted nigiri platter at home
Nigiri looks like the summit of sushi craft, but it has a secret: all the difficulty is in slicing the fish, and our toppings come pre-sliced at the correct thickness. What is left is the easy part, the rice pillow, and the beautiful part, a six-colour platter.
Notes
The golden serving rule: dip nigiri in soy topping side down, otherwise the rice falls apart and drinks too much sauce. Thawed toppings should be eaten the same day, so this platter is made for guests.
Mackerel shime
Authenticity
Why it's worth it
Shime saba is mackerel marinated in vinegar, a classic on Japanese sushi stalls, prepared from wild mackerel caught in the Norwegian Sea. The silver meat remains firm, with a delicate acidity that cuts through the fish's fat and a hint of kelp. 160g pack with 20 slices, ready to serve after defrosting.
Culinary inspiration
How to enjoy
Place each slice on a small ball of sushi rice with a dab of wasabi underneath, just like in a traditional sushi bar. For extra flavor, lightly sear the slices with a flame for a few seconds to melt the flavorful fats. Serve immediately, before the fat solidifies when cold.
Food pairings
Serve them like this
◆ Nigiri shime saba with fresh wasabi
◆ Chirashi bowl with vinegared rice and pickled ginger
◆ Grated daikon with ponzu sauce
◆ Shoyu sauce with yuzu and sesame oil
◆ Cold sake (Honjozo or dry Junmai)
