Soused Mackerel Japanese Style

Good with Sake or Beer
Samma Is Best

Rice Vinegar, ingredient in Asian cooking

Rice Vinegar

This is a pickled raw Fish dish. A typical appetizer in Japanese cuisine. It goes well with Sake or Beer.  The fish known as Samma is best for this one, but Saba will work fine too. Recipe adapted from one by Joan Itoh.

Soused Mackerel Japanese Style



How to make Indonesian peanut sauce


1 pound Mackerel
2/3 cup Vinegar
¼ teaspoon Salt, or to taste
1 teaspoon grated fresh Ginger
4 tablespoons fresh Lemon Juice
1 teaspoon Soy Sauce
½ pound Japanese Radish, Daikon


First, wash the Fish, scale it, and clean the inside.  Dry it well.  Skin the Fish.

Cut the Fish into four portions, each about a quarter pound.

Cover the Mackerel with the Vinegar and a sprinkle f Salt and let stand at room temperature for 3 hours.

Grate the Daikon Radish and mix with the Ginger, Lemon Juice and Soy Sauce. Divide among four small dishes.

Cooking Asian dishes with fresh ginger

Cut the Fish into the thinnest possible slices, as near to paper-tin as possible. and serve in individual small dishes.

Serve raw with the Daikon Dip, ideally with Sake or Beer.


Japan White Crane stamp

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