Delivery to: Metro Manila
FREE DELIVERY STARTS AT PHP 3000
Delivery to: Metro Manila
Thumbnail 1 - Yuzu Shime Saba (Frozen) Thumbnail 2 - Yuzu Shime Saba (Frozen)

Yuzu Shime Saba (Frozen)

Fresh, citrussy flavors

PHP 365.00
1
2 servings
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Delivery in 3 days
(Friday May 24 , 2024)
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DELIVERS Metro Manila - in 3 days (Friday May 24 , 2024)
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Already slice and ready to eat, the Yuzu Shime Saba is tender and delicate, with a wonderfully citrussy flavor that is not overwhelming.

TASTING NOTES FROM THE CURATOR

The Yuzu Shime Saba is mackerel from Miyagi Prefecture in Japan. It’s marinated in salt, sugar, rice vinegar, and fresh yuzu juice. It contains no preservatives nor additives, and is already sliced and ready to eat. It has a nice semi-soft texture, and a wonderful flavor—the citrus complements the natural oiliness of the fish perfectly, and balances out the flavor.

PREPARATION AND PAIRINGS

Delicious as sashimi, enjoy the Yuzu Shime Saba as is provided that it its properly thawed. Or you can lightly torch the skin with a blowtorch, add a little squeeze of lemon juice, and serve with a sauce of shoyu, grated daikon, and spring onions. Pair with sake or white wine.

THE ART OF RAW FISH

A classic and iconic Japanese delicacy, sashimi usually consists of thinly sliced pieces of fresh raw fish or meat. Although many non-Japanese people often confuse the words “sashimi” and “sushi,” or even use them interchangeably, they are, in fact, different. Raw fish is an ingredient in both, but sushi refers to dishes made with vinegared rice. While sashimi is always served as is, on its own.

“Sashimi” means “pierced body,” with “sashi” meaning pierced or stuck, and “mi” meaning body or flesh. There are two possible origins to the word. The first is that it might have come from the practice of sticking the fish’s fin or tail into the slices in order to help the consumer identify what they are eating. Another possibility could pertain to a traditional harvesting method, the “ikejime” process, which involves piercing the fish’s brain with a sharp spike immediately as it is caught, and placing it on shaved ice. The immediate death prevents the fish from obtaining too much lactic acid, and will therefore keep fresh on ice for longer.

Storage Instructions

Arrives frozen. Once thawed, it must be consumed within 48 hours.

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