If you can get a very fresh mackerel, simply cure the fillet and turn it into one of the best sushi toppings! No cooking, just marinating! Shime saba (しめ鯖), cured mackerel, is one of the favorites for sushi or sashimi.

Mackerel is also beautiful raw in the form of a tartare or ceviche – just be sure to buy the freshest fish possible, caught on the day of eating. Many people buy smoked mackerel for convenience and the intensity of its flavor. It is ideal for flaking into salads or for making pâté.

Mackerel is known to go spoiled easily, so the best way to preserve the fish is to cure them with vinegar. Cured and marinated mackerel is called Shime Saba in Japanese.

And since mackerel is a fattier fish than tuna, it turns especially luscious when packed in olive oil, making it the perfect entry-point for anyone still unconvinced about the whole fish-in-a-can concept.

Happy cooking! and hope you enjoyed this video.

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