Saba, or mackerel, as it's usually called, is a firm, oily fish that's packed with omega-3, the type of fatty acids that can lower blood pressure, cholesterol and maybe even incidences of depression. It's best cooked at a high heat in a pan or or on a grill to bring out its slightly salty taste and create a thin char. Although saba is a meaty fish, it's slender and typically only weighs 10 to 12 ounces. Grilling time should take no more than 10 minutes.
Things You'll Need
- Frying pan
- Cutting board
- Olive oil
Preheat the grill or the frying pan to medium-high.
Place the saba on a clean cutting board, drizzle it with olive oil on both sides and season it with salt and pepper to taste.
Score the fish three or four times. Space the cuts about two inches apart and make each about 1/2 inch deep. For fillets, score it on the flesh side; for whole saba, score over the entire outer skin.
Place the fish on the grill or in the pan skin side down. If you're cooking a whole saba, it doesn't matter which side is down.
Cook the saba for about five minutes and then flip it over for another three to five minutes.
Remove the fish and place it on a clean cutting board. Cut into the thickest part to see if it's done. The flesh should be moist, firm and slightly opaque.
Allow the saba to rest for about five minutes before serving.
Tips & Warnings
- Season the fish with lemon zest to balance the salt with a little tartness.
- Don't eat saba if you're pregnant; it contains high levels of mercury that can affect brain development and the nervous system.
- Photo Credit Christof Koepsel/Photodisc/Getty Images