Grill & BBQ
Shio-Saba
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Shio-Saba: salted mackerel fillets from the grill. Grill the skin side first until crisp and serve with lemon wedges.
Timing
- Preparation: 25 min.
- Cooking time: 14 minutes
- Minimum core temperature: 63 °C.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 255 kcal
- Protein
- ≈ 28 g
- Carbohydrates
- ≈ 0.2 g
- Fat
- ≈ 15.9 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Four gutted mackerel fillets of 150 g each yield 600 g of raw edible fillet quantity. One lemon: 40 g of juice. One tablespoon of oil: 13.65 g; Oil completely set. Leftover bones, uneaten skin and cooking losses are not measured.
Quantity assumptions and ingredient mapping
- 4 gutted mackerel fillets, 150 g each · ≈ 600 g · Assumed quantity / reference product
- 1 lemon · ≈ 40 g · Assumed quantity / reference product
- 1 tbsp oil · ≈ 13.65 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 4 gutted mackerel fillets, 150 g each
- 10g salt
- 1 lemon
- 1 tbsp oil
Instructions
- Check the mackerel fillets for bones, dry and lightly salt.
- First grill on an oiled grill plate with the skin side down until crispy.
- Turn carefully and cook until at least 63 °C is reached in the thickest part.
- Serve with lemon wedges.
Tips
- Equipment: Charcoal barbecue
- Food safety: Handle raw and cooked food separately; keep refrigerated; use a food thermometer. Check the minimum temperature and resting time specified in the recipe.
- Technique: An interpretation of the country's cooking techniques for home barbecue equipment; regional traditional versions may differ.
- Tip: Mackerel is high in fat and requires little additional oil.
You can also find this recipe in Svens Feuerküche – Grillen um die Welt. Look inside the book · View on Amazon ↗
