Saba Shioyaki (Grilled mackerel) is considered to be a very popular dish in Japan.
Traditional way of cooking involves dipping it into sake, sprinkling with salt on both sides and after marinating for 20 minutes (fish becomes denser) it is cooked at high temperatures for 15 minutes.
And one more thing. Saba must be very fresh. Do not ever attempt to freeze it the second time, otherwise the fishy taste will become overwhelming.
I am a big fan of saba, whether as sashimi, sushi or BBQ and at Ichiro Japanese Restaurant it looks and tastes like a fancy dish for royalty.
