Saba mirin is the only mackerel product we dry. Japanese people like this salt-and-dry preparation method, not for conservation purposes but simply to enrich the taste of the fish. It’s logical, the drying process will drain the water and make the flavors more concentrated. In addition to this the mackerel is marinated in soya and mirin, making it sweet and salty at the same time.
1. Defrost the Saba Mirinboshi in the refrigerator or in cold water for 30 minutes.
2. Remove the package and place the fish on a baking paper-lined baking sheet in the oven for 6 minutes at 230 ℃.
3. Enjoy your meal!
Content: 2 fillets
Ingredients: Mackerel, Mirin, Potato Starch, Dried Sesame, Sugar, Salt, Soy Sauce,
Country of origin: Norway (Wild)
Allergens: Fish, Mirin, Potato Starch, Dried Sesame, Soybean, Wheat
*Keep in freezer (-18℃)