Product Description → Product Description Shimesaba is a traditional Japanese preparation of mackerel cured with vinegar and salt. This process enhances the fish’s natural richness while adding a refreshing tang, resulting in a firm texture and bold flavour commonly enjoyed in sushi and sashimi. Key Features Vinegar-cured skin-on mackerel fillet Rich, oily fish with balanced acidity Traditional Japanese preparation Recommended Uses Sushi/Sashimi Salad Rice bowls or appetisers
