Pan Fried Saba (mackerel)

by Aiano Nakagawa
AFO staff

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This recipe is super easy, ridiculously affordable, and delicious! I do have to warn you... Cooking Saba is really smelly. Expect your house to smell like fish for the next 24 hours, so have some candles and incense ready.

I've never had mackerel in any other context other than in Japanese food. My dad, who is from Japan, always grilled Saba on the BBQ grill, and it was one of my favorite dinners.

Well, I don't have a grill, but this is still one of my favorite dinners. Add a bowl of rice, miso soup, and some salad and you've got yourself a delicious Japanese meal.

Please note that Saba is a very oily fish, so please be cautious of oil spatter and fire.

What you'll need:

• whole fish (2 fillets, have the fish shop cut it and clean it)
  (this cost me $4 total and lasted 3 meals)
  
• salt to taste
• cooking oil

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Instructions:

1. Leave the skin on and salt both sides of the fish.
2. Heat frying pan on medium heat, add oil.
3. Place the fish (skin side down) on the pan and cook until brown and crispy (about 5-7 min).
4. Flip the fish and fry until brown and crispy.
5. Enjoy with rice, miso soup, and salad.