This Mackerel Sashimi Salad makes the most of only the freshest mackerel which is perfect if you’re just been out fishing and landed a bucket of these most beautiful of fish.
Regular readers will know that sushi & sashimi are top of my favourite foods list. They are so easy to digest, perfectly nutritionally balanced and taste absolutely amazing. However a regular sushi habit comes with quite the price tag, so getting into creating your own Japanese inspired meals will be kinder on the budget if you’re another
Arriving in Japan a vegetarian and 3 months departing a self proclaimed expert on the subject of all things raw & seafoody proves just how much I managed to consume in quite a short amount of time. From the little family run sushi bar just down the street from our apartment, to the fancy pants restaurants that clients sometimes took us to (that were way beyond my salary), I couldn’t get enough of this stuff.
I remember my absolute favourite sushi was made from sea urchin, the taste and texture was out of this world, and an experience I have never been able to repeat as I’m yet to find a sea urchin at our local fishmongers. And whilst I remember pointing to my dream puffer fish in a restaurant tank, and watching as the highly trained chef oiked it out in a net to perform his magical, poison removing filleting of said fish, I have no memory at all of how it tasted. I’m pretty sure I was still reeling from the fact that one wrong move with his knife left me coming home in a body bag.
Anyway, you may be able to tell I’m pretty passionate about this stuff, and always happy to make up my own sushi or sashimi at home. This Mackerel Sashimi Salad is the simplest of recipes where you just need the freshest mackerel possible. If you’re using a fishmonger, ask for ‘sushi grade mackerel’, and they should only sell you the absolute freshest. In fact, I once asked this at a large supermarket, and the fishmonger shook his head and told me their fish isn’t fresh enough to be used as sushi!
If you’re in or around Plymouth in Devon, you can’t go wrong with the fishmongers in Plymouth City Market. For this recipe they wouldn’t even sell me a fish from their counter and instead dived into the cold room for an even more pristine specimen.
Before eating, it is recommended to freeze your freshly caught mackerel fillets for 4 hours to kill any parasites within the flesh, and then defrost before serving. For the record I haven’t always done this and have survived to tell the tale, however if you are serving this to other people I would recommend taking the safest route.
And finally, whilst this mackerel sashimi salad looks proper fancy, it must be one of the very cheapest recipes to recreate on my entire blog. If you give it a go, I hope you love it too :)
- Lettuce washed, dried and sliced thinly
- Carrots shaved into ribbons with a potato peeler
- Spring onions white parts sliced thinly into long ribbons, green parts cut across into little discs
- Radishes sliced thinly
- 1/2 - 1 fresh mackerel per person filleted
- Sesame and black seasme seeds
- Soy sauce wasabi and pickled ginger
Before eating, it is recommended to freeze your freshly caught mackerel fillets for 4 hours to kill any parasites within the flesh, and then defrost before serving. For the record I haven't always done this and have survived to tell the tale, however if you are serving this to other people I would recommend taking the safest route.
Prepare your salad by chopping and layering up your veggies.
Use a very sharp knife to cut the mackerel fillets across into half inch wide slices. Lay these out on the salad, sprinkle with the sesame seeds and green parts of the spring onion and serve with soy sauce, wasabi and pickled ginger for an authentic Japanese flavour.