Saba (Cured Mackerel with Apple Cider Vinegar)

Rich Kendall, a dedicated Chatham Harvesters Fish Share member and skilled cook, brought his culinary creativity to the Chatham Harvesters’ 3rd Annual Seafest by preparing Saba, a lightly cured mackerel dish inspired by Japanese sushi traditions. Using freshly caught local mackerel , Rich showcased how simple techniques — salting, curing in apple cider vinegar, and pairing with fresh ginger and scallions — can transform mackerel into a delicacy that celebrates both local catch and global flavors. The result is a bright, tangy, and slightly briny fish that’s fresh yet deeply flavorful. Recipe is below.

SABA

A quick, flavorful way to prepare mackerel — perfect for sushi-style serving.

Ingredients

• Fresh mackerel fillets

• Kosher salt (enough to generously coat fillets)

• Apple cider vinegar (enough to cover fish in a shallow dish)

• Fresh ginger, thinly sliced (for garnish)

• Scallions, finely chopped (for garnish)

Optional Hot Sauce

• Spicy peppers, finely chopped

• Salt (to taste)

• Apple cider vinegar (enough to just cover peppers)

Directions

1. Prepare the Fish

   • Fillet the mackerel, removing the head and bones as much as possible.

   • Generously sprinkle salt on both sides of the fillets.

   • Place in the refrigerator (or cooler) for about 45 minutes.

2. Rinse & Cure

   • Rinse the salt off the fish thoroughly under cold water.

   • Place the fillets in a shallow dish and cover them completely with apple cider vinegar.

   • Return to the refrigerator and let cure for another 45 minutes.

   • After curing, drain off any excess vinegar. (The leftover vinegar can be reused for another batch.)

3. Skin & Debone

   • Gently peel off the skin.

   • Remove any remaining pin bones with tweezers.

4. Slice & Serve

   • Slice the cured mackerel thinly, sushi-style.

   • Garnish with ginger and scallions.

5. Optional Hot Sauce

   • Finely chop spicy peppers.

   • Mix with a pinch of salt and enough apple cider vinegar to just cover.

   • Serve alongside the saba for extra heat.