Shime saba - cured sashimi grade mackerel

• Boneless and cured in vinegar, you can choose between 1 intact fillet or pre-sliced
• We recommend it as a nigiri topper
•  For sushi, a main course requires 150g of fish per person

These are sashimi grade mackerel fillets which have been carefully taken through the marinating process to produce a quality shime saba. If you're looking for something ready to go for that sushi night you've been planning, the sliced option is what you need. However if you want to be a little more involved, and you have a VERY sharp knife to hand, try the full fillet and slice it yourself. Using a blunt knife will ruin the beautiful skin. It's a little treat that tends to get left out of when an at home sushi party is planned, but we definitely encourage you to give it a go. You won't regret it!

How you've been using our Shime saba - cured sashimi mackerel...

• "I love this cured sashimi mackerel.  I prepared with grinded ginger and citrus vinegar (bontsu) and it was so so delicious!!"
• "Came frozen and packaged in a vacuum sealed pouch. Cured to perfection, perfectly vinegar flavor. Deliciously juicy and oily too! If you like shimesaba sushi from japanese restaurants, this is near perfect to it."

Sustainability - Our rating: 8/10

This mackerel is caught in the NE Atlantic, where stocks are generally considered good.  Although caught by trawl nets, the fish is not a bottom-hugger, so these trawls do not damage the sea floor.