Very fresh mackerel – cleaned and filleted with skin on
Salt – enough to cover both sides of fillet generously
Rice Wine Vinegar – enough to cover the fillet in a container/tray
Served with roasted Pumpkin and sautéed cabbage
We are lucky in the west of Ireland as Mackerel is on our doorstep, Autumn Mackerel fishing can be seen on our shorelines across Salthill and beyond! There’s just something special and magical about standing on the shores of Galway Bay fishing rod in hand with the sun going down, while the water is literally alive with fish… This is why we have championed the mackerel with our dish.
It is Pumpkin season finally and of course locally grown Cabbage paired beautifully with the Mackerel too. We are so lucky with the produce we have here in the west. Everything in this dish is in season, and is grown or caught less than 50 miles from our door.
All you need is mackerel, salt and rice wine vinegar. Get a very fresh mackerel, simply cure the fillet and turn it into one of the best sushi toppings! No cooking, just marinating!
Depending on the season and where the fish was caught, the amount of fat contained in mackerel varies. We are lucky in the west of Ireland with this brilliant fish. Mackerel grilled with just a bit of salt is divine when the fish is oily.
3 hrs 15 mins
Coat each fillet with generous amount of salt so that the entire surface of both skin side and flesh side are covered.
Place the fillets on a plate/tray ensuring that one side of the plate/tray is raised, so that the moisture extracted from the fillets will be collected on one side and does not soak the fillets. Leave it for 1 hour in the fridge.
Fill a bowl with water. Rinse the fillet gently in the bowl and pat dry with paper towel.
Place the fillets in a tray or a deep flat bottomed plate, add rice wine vinegar so that it almost covers the fillet. Leave for 2 hours in the fridge.
Place the fillet skin side down. Using a pair of tweezers, remove the small bones where the backbone was. If you run your finger along the centre of the fillet, you should feel the bones.
Turn the fillet over and place it skin side up, pointing the tail end to the right.
Starting from the tip of the head side of the fillet, which is on the left, pinch the corner of the very thin, semi-transparent skin and lift it up to start peeling.
Peel the skin towards the tail and remove the entire skin. As you peel the skin, hold the fillet on the head side with your left hand so that the fillet will not move.
Slice the fillet 1cm (⅜”) thick if you are serving it as part of temakizushi. If serving as sashimi, slice them 1.5cm (⅝”) thick and make a shallow incision in the middle on the skin.