How to Make Pickled Mackerel 【Sushi Chef Eye View】

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References:
■ A SUSHI HANDBOOK, Imada Yosuke, Natsume-sha, 2013
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BGM Source: ちんとんしゃんとんてん

[@VanLe-ex8hr]

Will try this. They are so fresh and cheap in Australia. Thnks for shading

[@solarwarriorkek]

Great videos!

[@irelandamanda]

Good video .

[@Nanoci62]

ABSOLUTELY WONDERFUL !!!

[@bladekhaira]

thanks for the recipe..it was very detailed..may i know if u could store it in the freezer? how long can u keep it for? also, is it ok to use food grade artificial/white vinegar?

[@howtosushi8176]

In the home freezer (not industrial grade that keeps -40C), up to 2 weeks will be recommend. It gradually degrades the smell, texture or color. As for the vinegar, commonly arranged with plum vinegar or apple vinegar. Balsamic vinegar may turn it into Mediterranean style?? As long as vinegar works the same way, you can try unique recipes with different types of vinegar.

[@bladekhaira]

@@howtosushi8176 thanks buddy..

[@aaronzheng7443]

How are you sir another great video thank you so much ! And also I do have a another question if you can answer me please , I’ve seen other restaurant they using battera konbu for Saba , it’s like sweet vinegar taste , do you know how to marinated battera konbu ?

[@howtosushi8176]

sean zheng Lightly boil the tangle kelp (thin kelp) in the mixture of rice vinegar, sugar, and salt. If you use a copper pot for boiling, the chemical reaction enhances the green-ish color of the kelp.

[@aaronzheng7443]

How To Sushi thank you so much . I’ll try right the way

[@davescheer5038]

Just wondering would it be better to take out the rib and pin bones before marinating them while the flesh of the fish is still a bit firmer 🤔 and can you add some mirn to the vinegar to enhance the flavor?

[@howtosushi8176]

Yes you can take bones off before pickling. And mirin also works to bring some twist in flavor.