Shime Saba: cured mackerel with cucumber textures

Yasuhiro Mineno

Yasuhiro Mineno

18th July 2014
Yasuhiro Mineno

Shime Saba: cured mackerel with cucumber textures

Shime Saba: cured mackerel with cucumber textures by Yasuhiro Mineno.


  • For the mackerel vinegar cure:
  • Red vinegar
  • Rice vinegar
  • Water
  • Sea salt
  • Sugar
  • Konbu
  • Lemon sliced
  • For the mackerel:
  • Mackerel 3 pc
  • Arashio (japanese salt) 200g
  • For the cucumber foam:
  • Cucumber juice
  • White wine vinegar
  • Salt
  • Soy lecythine
  • For the cucumbers chips:
  • Threalose
  • Water
  • White wine vinegar
  • Cucumbers sliced
  • For the pickled cucumbers:
  • White wine vinegar 2 L
  • Water 1 L
  • Sugar 300 g
  • Salt 20 g
  • Dill 50 g
  • Tarragon 50 g
  • Mustard seed 50 g
  • Olive oil 100 g
  • For the cucumber fluid gel:
  • Cucumbers juice 1 L
  • White wine vinegar 50 g
  • Sugar 20 g
  • Salt 20 g
  • Agar agar


For the mackerel vinegar cure:
Mix all the ingredients together.
Weights goes by taste.
For the mackerel:
Fillet the mackerel, cut the belly by half of its deepness, and leave the small bones in.
Place the fillet in a tray and sprinkle top and bottom of the fish with the salt.
Cure for 30 to 40 minutes, until the texture of the fish is improved (check by touching the flesh).
After take out the fillets, rinse them.
Place the fillets in the vinegar cure for the same time as the salt one.
At the end, remove them and place on a bamboo colander to dry out. Wrap finally in fish paper and then in clingfilm.
For the cucumber foam:
Blitz all the ingredients together.
Pass through a super bag and reserve.
For the cucumbers chips:
Combine all the ingredients, warm until all the threalose is melt.
Leave to cool down then add little by little the sliced cucumbers.
Place them after on a dehydrator tray.
Dry for 24 h at 65 C.
For the pickled cucumbers:
Bring up to simmer (90 C) the liquids with salt and sugar.
Then take out from the heat and add the herbs and spices.
Leave to cool down and marinate for 24h.
The day after strain and reserve.
Cut the cucumbers in batons and place them in sous vide bag.
Mix the oil with half of the amount of pickle, pour the mix in the bags and seal on vacuum machine program number 1.
Cook in a 83 C water bath for 6 minutes.
Cool in iced water, then cut into slices 1 cm thick in diagonal, reserve.
For the cucumber fluid gel:
Reserve 200 g of the juice for use it later.
Place 300 g of the juice in a pan with the agar agar and bring to boil. When boiling place the juice in a ice bath and add the other 500g of juice together with all the other ingredients.
Leave to set, then transfer the setted gel in a Thermomix jug and blix until smooth adding some of the reserved juice if needed.
Place then the gel in a container and run it through the vacuum machine to remove all the air bubble.
Place in a squeeze bottle and reserve.
To serve
Cucumber gel
Cucumber pickled
Cucumber foam
Cucumber chips
Nasturtium leafs
Cut the mackerel fillets in slices.
Blowtorch the skin until crispy.
Burn one side of the pickled cucumbers, then cut in diagonal slices. Dress a few dots of cucumber gel on a plate, then alternate the cucumber and mackerels pieces.
Blitz with a Bamix the cucumber foam mix to foam it up.

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