Sushi Saba (mackerel)

I guess we all once tried Sushi in a Japanese Sushi bar or restaurant. For those who like to make their own Nigiri Sushi, here is a simple recipe for mackerel to add to your dish. The color of the shiny 'metal' skin is a beautiful contrast to the standard fish like salmon and tuna. Some people don't like the 'fishy' taste of mackerel but marinating the mackerel will ease the prominent taste. Just give it a try. Your dish will get much more interesting!
This nice picture is from pengrin™ (www.flickr.com).

[serves four persons]
• 1 fresh mackerel - two fillets (don't bother to fillet the fish yourself, your fish shop could do that)
• 2,5 dl Japanese rice vinegar
• 2 tablesp sugar
• salt

1. Remove the little 'left over' bones from fillets with a pair of tweezers (or pincers). You will feel the bones when you stroke lengthwise along the middle of the fillet. It's a nasty little job but you have to do it.
2. Salt fillets on fleshy part. Leave it for 3 hours.
3. Mix vinegar and sugar till sugar is completely dissolved. Wash off salt from fillets.
4. Put vinegar in a flat dish and add the fillets. Make sure not to bend the parts (the delicate skin will get ruined later). Fish should be totally immersed.
5. Put in fridge to marinate for at least 36 hours.
6. Carefully dry fillets (take care, skin is now very vulnerable).
Put fillets with fleshy part on carving board and cut slices of 0,5 inch. The fish is ready for Sushi.
Add some finely chopped spring onion on top.

Use only fresh mackerel. If you're skilled enough to fillet yourself it would be even better. The recipe can also be used for Sashimi. In most Japanese restaurants the marinating is much shorter (till about four hours).