Traditionally, Mackarel is usually cured for many hours with salt and vinegar before being served as sushi. This technique was developed to keep fish fresh longer and has become essential to showcase the skills of a sushi chef. Pickled fish is very safe to eat.
Ours paleo chefs pickled and sliced the mackerel paper-thin and served it on a refreshing bed of fruits and greens, giving you the perfect combination of sweet, tangy and fatty. Loaded with succulent umami flavours being contrasted with the fruitiness of the berries.
This is a great dish if you're hesitant to eat raw fish as this dish is pickled and doesn't go bad as easily. It's very robust and stays perfectly safe, just like cooked fish.
Ingredient: Pickle Saba, Mixed salad, Strawberry, Blueberry, Beef steak tomato, Macadamia nut, Prunes, Cranberry, Rocket, Whole grain mustard Vinaigrette.