Salt Grilled Mackerel (Saba Shioyaki)

Salt Grilled Mackerel (Saba Shioyaki) takes about 25 minutes from beginning to end. One portion of this dish contains about 34g of protein, 13g of fat, and a total of 281 calories. This recipe serves 4 and costs $2.03 per serving. 232 people were glad they tried this recipe. It is perfect for The Fourth Of July. It is brought to you by Just as Delish. If you have lime wedge, mackerel, salt, and a few other ingredients on hand, you can make it. Many people really liked this main course. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and pescatarian diet. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is spectacular. If you like this recipe, take a look at these similar recipes: Salt-Grilled Fish: Salmon Shioyaki, Sanma Shioyaki (Salt-Grilled Pacific Saury), and Saba Misoni (Simmered Mackerel in Miso Sauce).

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 20 minutes

 

Ingredients:

Lemon/lime wedge

4 fillets of Mackerel (saba)

2 tablespoon Sake

1 teaspoon Salt

Equipment:

paper towels

toaster

grill

oven

baking paper

aluminum foil

baking sheet

Cooking instruction summary:

Coat the fish in a plate filled with sake. Pat dry with paper towel.Sprinkle salt generously on both side of the fish and let it sit at room temperature for 20 minutes. After 20 minutes… you should see the fish expel water, which makes the flesh denser. Wipe off any excess moisture on the fish.Preheat the oven grill or toaster oven to 400F (200C). Place the fish skin side down on a baking sheet lined with aluminum foil or parchment paper (spray or brush oil so it doesn't stick). Bake for 15 minutes, or until the fish is cooked through.Flip the fish over so the skin is facing up, place tray to a higher rack, nearer to the heating element and grill for another 3-5 minutes.Best eaten hot with squeeze of lemon juice.

 

Step by step:


1. Coat the fish in a plate filled with sake. Pat dry with paper towel.Sprinkle salt generously on both side of the fish and let it sit at room temperature for 20 minutes. After 20 minutes… you should see the fish expel water, which makes the flesh denser. Wipe off any excess moisture on the fish.Preheat the oven grill or toaster oven to 400F (200C).

2. Place the fish skin side down on a baking sheet lined with aluminum foil or parchment paper (spray or brush oil so it doesn't stick).

3. Bake for 15 minutes, or until the fish is cooked through.Flip the fish over so the skin is facing up, place tray to a higher rack, nearer to the heating element and grill for another 3-5 minutes.Best eaten hot with squeeze of lemon juice.


Nutrition Information:

Quickview
278k Calories
34g Protein
13g Total Fat
0.48g Carbs
55% Health Score
Limit These
Calories
278k
14%

Fat
13g
21%

  Saturated Fat
3g
24%

Carbohydrates
0.48g
0%

  Sugar
0.02g
0%

Cholesterol
79mg
27%

Sodium
727mg
32%

Alcohol
1g
7%

Get Enough Of These
Protein
34g
68%

Vitamin B12
7µg
125%

Vitamin D
15µg
103%

Selenium
62µg
89%

Vitamin B3
14mg
71%

Vitamin B2
0.72mg
42%

Vitamin B6
0.56mg
28%

Phosphorus
213mg
21%

Potassium
693mg
20%

Vitamin B1
0.19mg
13%

Magnesium
48mg
12%

Vitamin E
1mg
11%

Iron
1mg
11%

Copper
0.16mg
8%

Zinc
1mg
8%

Vitamin B5
0.54mg
5%

Vitamin C
3mg
4%

Calcium
40mg
4%

Vitamin A
105IU
2%

Manganese
0.03mg
1%

covered percent of daily need
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Food Trivia

If improperly prepared, fugu, or puffer fish, can kill you since it contains a toxin 1,200 times deadlier than cyanide.

Food Joke

A man walked into the bar at a hotel that was hosting a convention of personal hygiene product salesmen. He sat down at a table with some of his fellow salesmen. Immediately one of the other salesmen says to him: "Hey Bill! We were just talking about you. Your territory sucks! Nobody was ever able to make a living in it before you. But now, you son-of-a-gun, you win the all-expense-paid trip to Vegas three years in a row, selling almost twice as much as anyone else in the whole Southwest region! How in the hell do you do it?" Bill replied, "Its easy! I take a big engraved silver bowl and fill it up with fresh dogcrap. Next I garnish it carefully with parsley sprigs, celery stalks, scallions, olives and thin-sliced red bell pepper rings. I take this to the airport and set it on a table on an elegantly embroidered white tablecloth. I serve samples on cocktail wafers to all who pass by. As soon as someone takes a bite they usually say 'Jesus Christ! This stuff tastes like CRAP!' I reply 'Yes sir! That's what it is! Would you care to buy a toothbrush?"

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