Is shime saba safe for 2 days only?
I have read various recipes for making shime saba, the pickled mackerel commonly found in sushi restaurants. All of these recipes require starting with a fresh caught fish and recommend keeping for at most 2 days refrigerated.
This sounds potentially difficult to do for restaurants. Is there an alternative method for doing this (whether under home or commercial conditions)? Is it possible to extend the shelf life, or can no more than 2 days pass from catching to eating for it to conform to safety rules?
Best Answer
I did some more additional research on this question and what I found out was that in the US all raw seafood is frozen due to FDA recommendations. The FDA rules are only recommendations, but the restaurants nearly all follow them, because of legal liability. In other words, if somebody got sick and the restaurant did not follow FDA "recommendations" it could open them up to a law suit.
There are two basic types of freezing. In high-end restaurants they use nitrogen flash-freezing, although this style is becoming more common even among common purveyors. In lower end restaurants or supermarkets, the fish is frozen with dry ice down to -5 F or below and kept that way for at least a week. This will kill parasites such as anasikiasis.
Once the fish is deep frozen and sealed from sublimation, it will last essentially forever, so the sushi you are eating in a restaurant might actually be months or even years old. To thaw it, it is soaked in water. Once it is thawed, it has to be prepared immediately.
In Japan freezing is less common and the most high-end restaurants serve fresh fish. This does result in a significant number of cases of parasite problems in humans.
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Bookmark this question. Show activity on this post. I have read various recipes for making shime saba, the pickled mackerel commonly found in sushi restaurants. All of these recipes require starting with a fresh caught fish and recommend keeping for at most 2 days refrigerated.How do you eat Shime Saba?
This is best consumed as Sashimi. Serving suggestion: 1. Slice Shime Saba into desired sashimi pieces then blow torch the skin of the fish (skin can be consumed as it is very thin), squeeze a bit of lemon over it and serve with shoyu, grated daikon and spring onions.Is saba cured?
Shime saba is a cured mackerel fillet that is great for sashimi as well as sushi topping. It is very simple to make and so tasty. All you need is mackerel, salt and rice wine vinegar. If you can get a very fresh mackerel, you must try this.What is aburi Shime Saba?
Aburi Shimesaba (Torched Vinegared Mackerel), best paired with fragrant soy sauce for a delicate yet flavourful bite.Is saba raw?
Saba nigiri is a classic type of Edomae sushi. You'll find it raw on occasion. But it's much more common to find shime saba. Grated ginger and scallion are often placed on top of mackerel sushi, including saba.Shime-saba (vinegar-cured mackerel) Nigiri
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