Best Spanish Mackerel Sashimi Recipe

We adore Spanish recipes no matter their shape or form, but we are the biggest fans of the ones that blend different cuisines from all around the world.

When it comes to Spanish mackerel recipes, the Spanish mackerel sashimi absolutely nails this combination, being the perfect mix between Japanese and Andalusian cuisine.

Keep scrolling down this article to learn everything about this Spanish mackerel sushi recipe and how to make it at home, with some tips for finding the perfect fish and more.

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Pssst…!!?? You can’t get enough of Spanish fish recipes? Have a look at my other posts: 

• Salted mackerel recipe

• Spanish ceviche recipe

• Pickled mackerel recipe

Background of the Dish

Spanish mackerel sashimi, a delicacy beloved by sushi enthusiasts, traces its roots to Japan where raw fish preparation has been an art for centuries.

In Southern Spain, eating Spanish mackerel has always been something popular, which left room for people to try new and creative recipes with this fish.

Thanks to that the Spanish mackerel sashimi was born: in this recipe, the raw fish filet is the main star, accompanied by a mesmerizing Andalusian-Asian sauce.

Just like the Spanish mackerel sushi and the Spanish mackerel ceviche, it is the perfect blend between two cuisines from different regions of the world.

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Things You’ll Need for Spanish Mackerel Sashimi

Buying frozen mackerel filets is the best alternative for this sashimi recipe, as they are frozen immediately after catching (and remain fresh).

Besides that, be sure to ask your fishmonger if the mackerel is safe to use in a recipe for sashimi.

Ingredients

• 4 frozen mackerel filets
• 2 spring onions
• 2 tablespoons soy sauce
• 1 garlic clove
• 1 tablespoon hot sauce
• 1 tablespoon sesame oil
• Salt and pepper

How to Make Spanish Mackerel Sashimi – Step by Step Guide

1. For the first step on this Spanish mackerel recipe thaw the mackerel filets in the fridge. When it is almost ready, start mincing the garlic and finely chopping the spring onions. Set aside.

2. The sashimi sauce recipe is really simple, just mix the hot sauce, soy sauce, and sesame oil in a small bowl. Add the minced garlic and set aside.

3. Once the Spanish mackerel is defrosted start slicing it. Slice them into bite-sized thin pieces. Make diagonal cuts on the meat starting on the wide end of the fish filet. Make sure to use a sharp knife for a better result.

4. After that, place the cut Spanish mackerel sashimi on a plate, sprinkle with salt and pepper, and pour the chopped spring onion on top. 

5. To finish this fish mackerel recipe, put the small bowl with sauce in the middle of the plate (or right next to it), so you can dip the slices to taste. Now you can serve the Spanish mackerel sashimi and enjoy it right away.

Substitution of Ingredients

The Spanish mackerel sashimi recipe doesn’t call for too many ingredients, but still, there are a few tips that you should have in mind.

This is the best mackerel recipe because there is no step for cooking Spanish mackerel, but you have to use the mackerel as fresh as you can find it so that it’s safe to be eaten raw.

The store bought mackerel frozen filets usually count as fresh fish because they are frozen as soon as they are caught, making them safe to consume raw.

Besides that, you should ask your fishmonger if the fish that you are buying is good to use for a Spanish mackerel sashimi and you will be all set to prepare the recipe.

You can also make this Spanish mackerel sashimi using our Spanish soused mackerel recipe or the cured mackerel recipe as well.

Since this is a Japanese Spanish mackerel, the ingredients for the sauce come from Asian cuisine, but you could change it and just use hot sauce or even a Spanish garlic sauce.

Get a hold on other simple mackerel recipes like the smoked mackerel recipe that can be used to make the smoked mackerel pate recipe.

Tips on Serving Spanish Mackerel Sashimi

When serving Spanish mackerel sashimi, it’s crucial to ensure the fish is impeccably fresh, as its delicate flavors shine best when at their peak.

To enhance the experience, thinly slice the mackerel against the grain, allowing its buttery texture to meld harmoniously with the palate, and serve it chilled with wasabi and soy sauce for a delightful culinary adventure.

As soon as you finish making this mackerel filet recipe the sashimi will be ready to be served as a tapa or appetizer.

You have to plate the Spanish mackerel sashimi fresh and cold, and have the sauce right next to it or drizzle it on top of the fish.

To make this a more filling dish you can follow other sashimi sushi recipes and prepare sushi rice (you can roll it up or just use it as a base for the plate).

Besides that, you can serve this Spanish mackerel fillet in a mackerel salad recipe, or with other vegetables like carrots, cucumber, onions, and pepper.

If you aren’t the biggest fan of serving raw fish or you want to check other cooked alternatives we invite you to read other of our recipes for Spanish mackerel, like the pan-fried mackerel recipe and the grilled mackerel recipe.

How to Store Spanish Mackerel Sashimi

The main characteristic of this dish is its freshness, so we recommend serving it as soon as you finish preparing the mackerel fish recipe.

Still, if you refrigerate it in a covered container (with plastic wrap in contact with the fish) you can store the Spanish mackerel sashimi for up to 24 hours in the fridge.

Unfortunately, you can’t freeze the Spanish mackerel sashimi as it would make the fish go bad.

Some regular or smoked mackerel recipes that can be stored for longer are the king mackerel steaks and the Spanish baked mackerel recipe.

Recipe Card: Spanish Mackerel Sashimi

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