Claire Corlett

Fish Food, Fish Tanks, and More
Mackerel Sashimi Made From Whole Fish

Mackerel Sashimi Made From Whole Fish

Welcome back, today I’m going to show you
guys how to make a simple Mackerel Sashimi using a whole fish, breaking it down to sashimi.
Mackerel is an extremely fatty fish and it goes old very fast, so it’s important to know
what to look for when you buy a Mackerel. The first thing you want to do when buying
a fresh fish is you want to look at the eyes, you want to see a nice dark, deep black pupil
right there. You want it to be a little plump, so you just look at the side, it’s going to
pop out a little bit from the fish. You don’t want it to be retracting into the body much.
Then you want to look for a nice glossy shiny skin, not dull and faded. Then you just want
to press the fish, if the skin bounces back up that’s a great sign. If it stays with the
fingerprint then don’t buy it. Next you just want to take a smell of the
fish, so just don’t be shy, and if it smells like sea breeze that’s great, if it smells
fishy drop it go to the next one, look for some other fish. There is no point buying
it if it smells fishy. The last thing you want to check is the gills
of the fish, you just lift it up and you want to see nice bright red gills, you don’t want
it to be a faded brown brick color, that’s a bad idea. The more bright red it is the
fresher the fish is regardless of what type of fish it is.
Preparing your Mackerel — the first thing you want to do is just lift up a little wing
and you want to do a slice until you feel the spine, when you feel the spine you just
kick through, okay — there we go. Now you just slice down and then on the other side
lift up the wing and you just cut through to unite the two cuts, okay — perfect.
Now you just slice down again, and now what you do is a very quick cut just to finish
that off there. Okay, so just slice through the fish — now the head is basically separated
at this point. And now you take your tip of the knife, don’t cut into the intestines,
you want to just drag it through and open the inside, you don’t want to let any of the
bile or anything out, so I have not damaged any of the intestines doing that cut and it’s
ready to go. Now all you do is just separate the head off
and in one move now you can take the intestines out with the head — look at that, that’s
the cleanest way to do it. You have all the intestines, you have nothing left there. Now
you just clean this with some water, a running tap, and you throw the head away with the
intestines. Alright so now what I’ve done is just washed
out all the blood and whatever was left over underneath the tap and now what you do is
just put your knife here and just glide above pressing down — okay. You just release, you
just feel the bones, this is a very shallow cut. Then you turn it around, where this little
fin is you want to be just on top of the fin and you just want to cut in and then press
down with the blade, and what you’re going up against is a spine, you just want to keep
it above the spine and you want to take as much flesh off the spine as possible. You
see you have little spines here, now just make another cut until you get to the bones
that run up, and you just want to feel them ticking across the tip of your blade. Okay,
beautiful, so I didn’t cut them, I was just pressing it up so it’s completely loose. Now
that you’ve loosened up the top part, you just simply cut the tail and just hold down
your fish while you just slice through those bones — there we go, and that separates your
fillets. There is nearly no flesh left there on here, you want to have the minimum wasted,
you want to have the most amount of flesh on your fillets, because Mackerel is a small
fish and sashimi needs a lot of fish. Okay so now you turn your fish around, put
your fillet on the side, and now you do the same as you did with the belly but now on
the other side, so you just want to, at the same point, you cut just above pressing down
and then you just lift up the flesh to see where you’re cutting — perfect. A little
cut that way, okay and now you simply press down again
and you just glide the knife through.
It’s very important to have a sharp knife, little fishmongers use flexible knives but
it’s not strictly necessary. So you just feel through, and once you’ve
separated all the flesh from the spine, and you can feel the little bones with the tip
of your blade as you run through, it’s just like click-click-click-click. Now you just
take it from the back and you just glide through until you feel resistance and just through
— there we go, beautiful. That is two fillets, and a completely stripped
down spine, so there is no waste of fish here. Remove Rib Cage
To remove the rib cage, here are the ribs and you just have to put your knife in between
the ribs and the flesh and you cut through and you push up. Now, the ribs should protect
you from your knife blade and you want to cut the least amount of flesh off and just
the ribs, so as thin as possible and then the last bit here down at the bottom cut that
off. So we have no flesh being taken off really, it’s very thin and just has the ribs.
Okay, now do that to the other one. Debone Mackerel
To remove the bones you simply just take some nail clippers and you just pull them out,
okay. It’s very important to do the least amount of damage and you want to do it in
a continuous line, so just start at one end and if you’re not sure where they are you
just feel with your finger and you should be able to feel them. There’s quite a lot
in Mackerel, they get smaller as you go down but you really don’t want to leave one in
when you make sashimi, because trust me people will not be happy about that.
You want to make sure you get the right angle and you damage the flesh as least as possible.
Remove Skin You grab onto the outer layer of the skin
and you just pull it off with confidence, okay — beautiful. There we go, alright so
now what I’m going to do before I make the sashimi, I’m going to marinate the fish and
the first process of it is just to add some salt over the fish just to cure it quickly.
Just leave that like that for 30 minutes, put a cloth over it.
So right now the Mackerel is being cured for about a half hour to an hour and then I rinsed
it in some cold water and patted it dry. Now what you want to do is mix half a liter of
rice wine vinegar, that’s about 16-fluid ounce, and you add about two tablespoons of Mirin.
Then three tablespoons of sugar, and then two teaspoons of salt. This will make up your
marinade — okay, beautiful. So now you just mix it up until the sugar dissolves and then
you chuck your Mackerel inside. Just throw it in there and now you just leave it to marinate.
Welcome back, it’s been about 24 hours, I left the Mackerel in the fridge overnight
to soak up the mixture and let the vinegar cook the fish slightly so it gets a different
texture. It’s got a nice sweet and salty taste from the marinade. That basically explains
why I’ve got different clothes on because it’s been 24 hours.
Okay, so what I am going to do now is I’m going to make sashimi out of the Mackerel,
so I’m going to start by taking a piece of Mackerel. You just take your sharp knife and
you put your hand against it, and you just drag through, like so.
I’m going to let the cutting do the talking! Okay, beautiful, so just need a couple cuts
and just you put your palm of your fingers up against this and just make sure that you
have a very sharp knife and you drag through in a single swooping movement. The key here
is a very sharp knife. If you need to know how to sharpen your knife I have made a video,
and a link has just appeared on the top left corner and that will teach you how to sharpen
your knife properly. Okay, now to plate the sashimi. Just simply
take your knife and slide it underneath your precut sashimi and place it onto the plate.
I like to have one set of sashimi facing one way and the other facing the other way, gives
a bit of diversity to the plate. So this one is upside down and that one is shiny side
up. Then you add a little cucumber garnish, you
can learn how to make this by clicking on the link which has just appeared on the top
left corner. Then you add some cucumber fans. There we go, beautiful. Now you add a little
bit of pickled ginger, and a little piece of wasabi — perfect. Don’t forget your soy
sauce to dip and some chopsticks. Okay, enjoy!
That concludes how to make this beautiful plate of Mackerel sashimi, now if you enjoyed
watching this, maybe you might want to share it with your friends because after all they
are your friends and they’ll enjoy the same sort of things that you do, so just share
it on Facebook, Google+, Twitter, whatever you want. And if you don’t subscribe to my
channel you should do so right now, a button has just appeared on the top left corner which
will allow you to subscribe and you’ll be updated whenever I make new videos which is
about once a week on Wednesdays normally, but sometimes a bit earlier sometimes a bit
later, it depends, give and take. If you want to see more videos right now, then a link
has appeared on the right which will take you to all my other videos and you can learn
how to make lots of different types of sushi. Thank you for watching!

100 comments on “Mackerel Sashimi Made From Whole Fish

  1. Video is a few years old, but if this is a tutorial, there are some corrections to be made. First the most important one if you ever want to make this dish. YOU DON'T MARINATE SABA(MACKEREL) OVERNIGHT. This totally will ruin it and make the fish taste like fishy vinegar. I know there are variations but I've made this sashimi hundreds of times and saw many chefs in japan prepare this, none of them marinate the fish for over two hours, and two hours is pushing it. Its usually just an hour. This should be corrected if you are running a tutorial on shimesaba

  2. Curious to know if u need to freeze the mackerel for 72hrs to eliminate the bacteria before preparing. This is what we have to do with salmon sashimi!

  3. Hi, thanks for this. My question: do you really need sashimi grade mackerel for this – doesn't the curing process make this irrelevant? Other than that, these are beautiful slices indeed and it's always a pleasure to see a pro at work.

  4. can somebody advise me on the freezing process?
    1. is it absolutely necessary to do i.e. is there a high chance of parasites. we are talking about fresh cornish mackerel.
    2. do you need a commercial freezer or is a consumer one at ~ -18°C for a few days legit?

    I heard freezing it slower causes more freeze damage to the meat but I guess thats a price you have to pay

    cheers in advance.

  5. You are aware that you did not use the whole fish as claimed in the title. Is there a problem with telling the truth, or do you simply get confused about what is true and what is a lie?

  6. The way the head and guts were taken off was technically perfect. Notice that in many videos even some Japanese "chefs" cut through the guts which is absolutely wrong

  7. Great video. Thank you. Wish I watched this before slaughtering my mackerel last night.

    Does this cutting method basically work for all fish of this size/type??

  8. Would you be able to recomend a Takobiki (preferably) or Yanagi sushi knife for a novice? Less than 200 bucks if possible. Thanks!

  9. dont call urself a chef when u aint one . u cant even slice thru the mackerel head in one swift motion and wanna insult others by calling urself a chef?

  10. dude is pretty informative, but if you saw your knife in the cutting process, you'll tear the flesh and won't be able to utilize it. this guy is dope af though. love his channel

  11. nice video , but why did you throw away the mackerel head , you can put them in a soup and the liver is good for salads.
    I prefer eating mackerel straight out of the bucket so good.

  12. "no point if it smells fishy" BUT ITS A FISH…WHAT FISH DOESNT SMELL LIKE…FISH? its like saying move on with a cat if it doesn't fucking smell like a cat QWQ

  13. Thanks, nice video. I tried it but I felt the fish got too much of a vinegar taste. I had thicker fillet and let it marinate less than 24hrs, but still it "cooked" 0,5cm, which I felt way too much… I would like to hear your thoughts about it. Cheers

  14. The Japanese do not eat much sashimi of mackerel.
    I am afraid of parasites so I can pickled it in vinegar.
    How to cut fish is more beautiful than me.

  15. Brilliant filleting of fish. Dad did it this way but you are the first seen on YouTube. As fish is marinated, is it correct to call it sashimi as no longer raw? Believe I have eaten them raw (not marinated) as sashimi in a restaurant. This recipe is similar to Scandinavian pickled herring. Looks delightful. Thank you!

  16. It not a mackerel (Caballa in spanish) (Scomber scombrus). It is a (Scomber japonicus)
    of worse quality. The mackerel has contrasted lines with a background blue-green when it is very fresh, about 2-3 hour max. its texture is firm and the other is softer. In Spain the japonicus is used like fish food in fish farm

  17. Is fillet pronounced with a silent T or not? I noticed you use both silent and not silent in this video.

  18. Hey so I have a very specific question (I know this video is old,had it saved for a while) if I go to fish for king mackerel in the Delaware oceans. Is it safe to eat raw just cured or do I need to freeze it first or what should I do to ensure safe sashimi?

  19. Made very very hard work of filleting that fish , i could have done that in 2 strokes , in seconds , alllllllllll WRONG !!!

  20. Can supermarket fish of any kind ever be safe for Sashimi or Nagiri, even if those fish have features you outlined? Is there guarantee those fish have been chilled properly throughout for Sashimi/Nagiri ? Please, someone educate me. Thanks.

  21. All these comments complaining about how horrible it is that he called fins wings, or tweezers nail clippers 🙄 You do realise that English is not everybody's first language?
    I bet most of these people couldn't name these things in their second or third language, if they even have one..

  22. It is too bad having the fish loosing its color and texture, this is unprofessional, you need to learn how to : keep the texture of the fish by adjusting the marinading time and salting time
    Also, to keep the color you have to adjust the concentration of the rice viniger

Leave a Reply

Your email address will not be published. Required fields are marked *