Saba, or mackerel, is probably my favorite fish. It is oily, very rich and easy to clean. You are going to learn how to clean and cut a saba today!
I like to buy whole saba and use the head for dashi. So we’re going to prepare saba for a variety of recipes by using a Japanese cut called sanmai-oroshi (さんまいおろし), or “three-piece cut”. I use this cut when making saba misoyaki and saba shioyaki. Since mackerel has no scales it makes it easier to prepare. Make sure your knife is sharp for this procedure. When choosing a saba at the market, ensure that the eyes are clear, the flesh is springy and firm, and the fish has a clean, ocean smell. Saba is highly perishable, so make sure you clean it as soon as you get home. This goes for any whole fish.
So let’s cut some saba!
What you need
- Special Equipment
- Sharp knife, preferably a non-serrated chef’s knife
- Ingredients
- One whole saba (mackerel)
What to do
Step 1 – Holding the pectoral fin forward, cut downward behind it towards the head until you reach the backbone.
Step 2 – Flip the fish over, repeating the cut under the pectoral fin on the opposite side. Complete by cutting through the backbone.
Step 3 – Pull off the head. Some of the entrails may come with it. I freeze all the unused parts of the fish for stock later on.
Step 4 – Under running water, clean the rest of the entrails and blood out of the saba using your fingers. Pat the fish dry with paper towels, both inside and out.
Step 5 – Cut along the belly of the fish.
Step 6 – Flip the fish over. Using the backbone as a guide for the knife, cut along it all the way to the tail. Lay this portion flesh side up.
Step 7 – This is called “nimai-oroshi” (にまいおろし), or “first cut”. One of the fillets has bones and the other does not. We are going to do one more.
Step 8 – Flip the fish over again and cut along the backbone on the other side, all the way to the tail.
Step 9 – You should now have three pieces – the two fillets and the center bone/tail piece. I use the center piece for stock and soup.
Notes
You can now use the fillets for any application you like. You may want to pick the bones out of them before cooking, but that is up to you. Make sure you clean and fillet saba as soon as possible after purchase because it is highly perishable. This technique can also be used on horse mackerel, sardine and sanma. Have fun, and let me know how your fish-cleaning goes!
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