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Saba (mackerel) is one of the best fish for nigiri sushi, but when you order the typical sushi combo, it won't have a saba. Does not everybody like saba?
I like the taste and it also has a bit of skin which looks cool. Is there a reason why saba has the skin? Just tradition?
Saba (mackerel) is one of the best fish for nigiri sushi, but when you order the typical sushi combo, it won't have a saba. Does not everybody like saba?
I like the taste and it also has a bit of skin which looks cool. Is there a reason why saba has the skin? Just tradition?
Mackerel is good, but I don't consider it "one of the best" (I suppose that's subjective). I was told the skin is left intact for aesthetic reasons. All the mackerel I've eaten at sushi bars has been brined.
Mackerel is good, but I don't consider it "one of the best" (I suppose that's subjective). I was told the skin is left intact for aesthetic reasons. All the mackerel I've eaten at sushi bars has been brined.
Same here, usually brined. And good places will then deep fry the head/bones/carcass and serve that to you as a extra treat.
But I would say it's not a universally loved sushi so it's not going to show up in pre made combos.
...And good places will then deep fry the head/bones/carcass and serve that to you as a extra treat...
I never knew that. I've never ordered mackerel at a high-end sushi bar, because of all the other exotic items available. When I have ordered mackerel, I could tell they were using the pre-cut/brined filets - the same ones I can purchase locally.
I've eaten mackerel in nigiri sushi and while it's not my favorite, it tastes fine. I think the reason for the unpopularity is that mackerel is perceived as a "lower end" fish and it is not as well known as tuna, salmon or yellowtail is.
Saba is best fried, not in sushi. It was a big favorite at the diners when I lived in Honolulu.
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