Shin Dong-min's Mackerel Quick Pickle

Cooking tips 💡

• The salting time should be proportional to the mackerel’s size—larger, thicker-fleshed fish require 25 to 30 minutes, while average-sized ones need about 10 to 15 minutes.
• For exceptionally fresh mackerel, using only pure vinegar and salt without additions like lemon or kombu allows the natural, clean, and deep flavor of the ingredient to shine.
• The flesh is very delicate—handle with care, avoid letting your hands touch it directly, and use a sharp knife at a vertical angle to prevent crushing the meat.

Recommended for 🙋

• ⭐Those who want to perfectly recreate high-end Japanese restaurant-style shime saba at home.
• ⭐Those eager to master fish preparation techniques and authentic Japanese quick-pickling maturation methods.