Saba: the best fish ever! 魚焼きグリルでサバの塩焼き
Okay, so this is something that’s really cool
about Japanese stoves. This is a fish oven built into the stove. This is so awesome! I love this so much.
I wish we had this in America. So, this is what we’re going to use today for our saba. All you have to do is put a little bit of water in it,
just to cover the bottom. And because this is a gas stove, we have to turn on the gas. And now we put it back. And when it warms up,
we’ll put the fish in. This is our fish. So, the really great thing about saba is it’s one of the healthiest fishes in the word to eat, because there’s SO much oil in it. And the really cool this is, you can see here, this is pretty much the entire fish. So, it’s so small that it doesn’t have a lot of time to accumulate toxins and things in the ocean. So there’s not a very high mercury content or anything like that. So, it’s really safe to eat a lot of this. And the best thing about saba is the oil tastes a little bit like butter at times! So it tastes like you’re eating something really unhealthy, but you’re not! You’re eating something that’s really healthy for you. I love saba! It’s so pretty~ I think I’m just infatuated with this fish, so I like everything about it. R: But isn’t it really pretty?
J: They don’t look appetizing to me at all, though. R: Really?
J: Just like this, yeah. Well, ’cause I know what it’s going to taste like. It tastes delicious. But it’s such a pretty blue! Blue zebra stripes. This is $4. $2 for a filet. They get discounted in the evening,
when they start getting closer to their expiration date. Like 30% off or sometimes 50% off. You can buy them cheaper that way. We’ve always bought the Norway saba. Oh yeah, I guess. We just like the Norway ones. It tastes really good. Thank you, Norway! So, you want the steam in here because it’ll prevent the saba from drying out. R: So in the end it can-
J: It’ll be soft and delicious. Yeah, it’ll be really soft and you can keep a lot of the oil inside. And you want to make sure it stays no more than medium, like somewhere between medium to medium-low. Because the heat is so close to the fish here, it’ll burn really easily. I’ll grate this daikon to make oroshi. Oroshi is my recommended sauce for putting on saba. This greenish part is sweet and the rest is spicy. For people who like their daikon spicy, use this half. This is the biggest daikon I’ve ever seen. It’s gigantic. Thank you, uncle! Rachel, you can eat eryngii, right? R: Yeah, I can eat it.
J: You eat it raw, though. The brown one, this one, has such a strong flavor to it. J: Maitake?
R: Yeah. I have goosebumps! Mushrooms freak me out! Anyway, so I put a lot of mushrooms [in with the rice]. J: It looks gross.
R: It does. It does look gross. J: It looks GROSS.
R: But Jun is going to eat ALL of that! I’m just going to eat the brown rice. Time to flip the saba! Omg it looks so good! Ok. Now the other side. I’ll make miso soup. The healthy enzymes in miso start dying around 50℃,
so it’d be better if you don’t boil it. (45℃ hot water is good) The saba is done! Hopefully it’s really juicy! It looks so good! This looks delicious to me. Done. It looks so good! Let’s eat.
Yes. So this is the size of the bones here. They’re pretty easy to pick out as far as fish with bones go. Plus, they’re all on top here so you don’t really have to worry about hidden bones. It looks delicious~ YUMMY This saba is so oily! I swear it tastes just like butter, the saba oil. This is so good! You’re eating very neatly. I’m not done yet. Still? There’s still a lot left on the sides. It’s so good~ Well, I guess I should stop soon… You mean you have nothing left to eat? I want more. It was so good! Thank you for the meal. Thank YOU for the meal!