Japanese Grilled Whole Mackerel (Saba Shioyaki)

Introduction

Savor the bold and rich flavors of traditional Japanese-style grilled whole mackerel (Saba Shioyaki) right from your Arteflame grill. This simple yet incredibly flavorful dish is made by seasoning a fresh whole mackerel with salt, searing it on the high-heat center grill grate, and slowly bringing it to perfection on the flat griddle cooktop. The result? A crispy, golden-brown crust that gives way to juicy, perfectly cooked fish inside. Paired with grated daikon and a splash of soy sauce for a bright, refreshing contrast, this recipe brings authentic Japanese flavors to your table with ease.

Ingredients

• 1 whole mackerel (cleaned and gutted)
• 1 tablespoon coarse sea salt
• 1 tablespoon unsalted butter (for searing)
• ½ cup grated daikon radish
• 1 tablespoon soy sauce
• Lemon wedges for serving

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins and place them in the grill.
2. Stack firewood over the oiled napkins and light them up.
3. Wait for about 20 minutes for the grill to be fully heated and ready to cook.

Step 2: Season the Mackerel

1. Pat the mackerel dry with paper towels.
2. Sprinkle the sea salt evenly on both sides of the fish, rubbing it in gently.
3. Let the fish sit for about 10 minutes to allow the salt to enhance its flavors.

Step 3: Sear the Fish

1. Place the butter on the center grill grate at 1,000F and let it melt.
2. Lay the mackerel on the center grill grate and sear for 1-2 minutes per side until a crispy crust forms.

Step 4: Cook to Perfection

1. Move the seared mackerel onto the flat griddle cooktop, closer to the cooler edge.
2. Cook for 5-7 minutes per side until the fish is tender and its internal temperature reaches 130F.
3. Remove the fish when it reaches 115F as it will continue cooking off the grill.

Step 5: Serve

1. Plate the grilled mackerel with grated daikon on the side.
2. Drizzle soy sauce over the daikon for added umami flavor.
3. Serve with lemon wedges for a refreshing finish.

Tips

• Use fresh mackerel for the best flavor and texture.
• Make sure the grill is extremely hot before searing to achieve the perfect crispy crust.
• Moving the fish onto the cooler edges of the flat griddle helps it cook evenly without burning.

Variations

1. Garlic Butter Mackerel: Add minced garlic with the butter before searing for a rich, aromatic flavor.
2. Spicy Japanese Mackerel: Sprinkle some shichimi togarashi (Japanese chili powder) for an added kick.
3. Miso Glazed Mackerel: Brush a mixture of miso paste, mirin, and soy sauce onto the fish before grilling.
4. Citrus Soy Mackerel: Marinate the fish in yuzu juice and soy sauce for a tangy, refreshing twist.
5. Teriyaki Mackerel: Glaze the fish with a homemade teriyaki sauce for a sweet, caramelized crust.

Best Pairings

• Steamed white rice
• Miso soup
• Pickled vegetables
• Edamame
• Cold sake or green tea

Conclusion

Grilled whole mackerel (Saba Shioyaki) is a delicious, traditional Japanese dish that is easy to make on the Arteflame grill. With a perfectly crispy exterior and succulent interior, this dish is a simple yet flavorful way to enjoy seafood at its best. Pair it with a light side and enjoy a taste of Japan right from your backyard.