〆さば Pickled Mackerel Shime Saba
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- Опубликовано: 2 окт 2024
- Preparation of Pickled Mackerel Sushi しめ鯖の作り方
Ingredients材料
Mackerel 鯖(さば)
Salt 塩
Rice Vinegar 酢
Sushi Rice 寿司飯
Technique 過程
1. Clean the fish 頭・内臓取り
2. Fillet the fish 三枚下ろし
3. Rinse the fish for 5 minutes 水切り(5分)
4. Salt for 1 hour 塩漬け(1時間)
5. Rinse off the salt 10 minutes 塩洗い(10分)
6. Wash in vinegar, then soak vinegar for 30 minutes 酢漬け(30分)
7. Remove bones 抜骨
8. Wrap ラップ
9. Freeze 冷凍
10. Slice and add to sushi rice 握り
Happy New Year! May this be a happy and fruitful year.
Well , this is very educational...thanks!!
Please post more videos
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Great video, very precise. Do you pull the skin off and if so what's the time to do that? Do you freeze the fish to insure no parasites and for how long do you freeze them? Thank you in advance.
Thank you for your astute questions. The skin is pulled off before slicing for sushi. The fish is frozen at minus 25 degrees celsius for at least 24 hours.
wen shiao piao shin so xiao xiao
Saba, my favorite!
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