DISH RESEARCH · Dish
Grilled Mackerel
Also known as: Maquereau braisé
Japanese chub mackerel treated with sake and salt, then cooked until golden and juicy.
About Grilled Mackerel
Grilled mackerel appears in many cuisines; this profile names the Japanese classic saba shioyaki. Chub mackerel is treated with sake, then seasoned only with salt before cooking.
The oily fish tastes rich and deeply savoury, with sake softening its aroma and salt sharpening the natural sweetness of the flesh.
The fillets arrive golden with taut, lightly crisp skin over moist, flaky flesh. Grated daikon, lemon and soy sauce are serving condiments and are not part of this profile.
Allergens in this recipe
Contains: Fish.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Grilled Mackerel
Japanese Saba Shioyaki.
- Chub mackerelRich fish base
- SakeAromatic treatment and tenderizer
- Kosher saltSeasoning and moisture draw
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Chub mackerel:
- Sake: . Commercial sake formulation and processing aids vary.
- Kosher salt:
Recipe-specific unresolved details
- The complete commercial formulation and processing aids of the sake are not specified.
Origins & food traditions
Just One Cookbook defines saba shioyaki as Japanese salt-grilled mackerel and gives a complete core formula of chub mackerel, sake and salt.
Countries
- Japan
- BeninCatalogue link pending review
Cuisines & regions
- Japanese Cuisine
- Beninese CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.