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  7. Sakana no Tsukemono (Shiokara) (Pickled Fish)

Sakana no Tsukemono (Shiokara) (Pickled Fish) ｜ Our Regional Cuisines

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  • Mie Prefecture

    Sakana no Tsukemono (Shiokara) (Pickled Fish)

Sakana no Tsukemono (Shiokara) (Pickled Fish)

Related images

These images of local cuisine may not be downloaded.

  • Sakana no Tsukemono (Shiokara) (Pickled Fish)

    Image Source : Miyo Narita Fillet pickled sardine

  • Sakana no Tsukemono (Shiokara) (Pickled Fish)

    Image Source : Miyo Narita Pickled bonito

  • Sakana no Tsukemono (Shiokara) (Pickled Fish)

    Image Source : Miyo Narita Pickled guts of fish

  • Sakana no Tsukemono (Shiokara) (Pickled Fish)

    Image Source : Miyo Narita Pickled bonito’s heart

  • Main lore areas

    Ise-Shima Food Culture Area

  • Main ingredients used

    Sardine, Pacific saury, Mackerel, Bonito, Guts of fish, etc.

  • History/origin/related events

    There are many plankton at the point where the inner bay flow includes plenty of fresh water from the Ise Bay joins with the Kumano-nada Sea, and small fish like sardine gather there. Also, big fish like bonito get there to eat small fish. Therefore, the point becomes good fishing area. Making dried fish with salt is developed to preserve lots of fish caught there. "Sakana no Tsukemono" (pickled fish) was invented as one of the method to preserve fish. Pacific saury is called "saira" and "shiokara" (salted pickled fish) is expressed as "shokara", it is called "saira no shokara." On the other hand, another type of "shiokara" is made called "wata-jokara" in Wagu area in Shima region. The ingredients for this are bonito, "kamasu" (barracuda) and "sawara" (Japanese Spanish mackerel). They make "katsuo no shokara" with bonito’s guts, too. The fishermen used to make it on the ship while fishing to make use of guts from freshly caught bonito until these days. These dishes were invented to preserve lots of freshly caught fish when there was no fridge. Those pickled for a long time are pickled from autumn to winter, then eat in spring. The principle of shiokara is that, on the one hand, a large amount of salt preserves the food, on the other hand, self-digesting enzymes produce umami, and microorganisms produce an odor that gives the food its distinctive aroma. Therefore, when you fillet pickled fish, you will see the meat is very beautiful transparent red.

  • Opportunities and times of eating habits

    Small fish like pacific saury is pickled in whole body with salt or salty bran, and bigger one with salt. Both are kept in a pot or a barrel like "takuan" (pickled daikon radish). This dish is a pickled fish to preserve lots of fresh fish, and big bonito is pickled in whole body with a head after cleaning its guts. Many of them are prepared from autumn to winter, then eaten in spring.

  • How to eat

    For pacific saury pickled with salty bran, remove bran from fish when you eat, then cut it in three piece to eat in Wagu area or Koshika area in Shima region. Basically, bonito is pickled with whole body, but it can be fillet then cut to pickle in Anori area. In Hamashima area, bonito caught from late spring to early autumn is pickled in whole body for 3~4 months after removing guts. These dishes were invented to preserve lots of fresh fish caught. The fish pickled whole body will be fillet and sliced to serve.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    As there are many methods to preserve fish these days like logistic system, refrigerators or freezers, each home prepares the dish using freshly caught fish with its own taste. In addition, some merchants sell pickled fish.

RECIPE

Ingredients (1 container)

  • Sardine, Pacific saury, Mackerel, Bonito As needed
  • Salt (or salt and bran as needed) 3~5kg

How to cook

  • 1. Put salt on pacific saury to pickle. It can be pickled with salt and bran in some areas/homes.

  • 2. If you eat it soon, pickle fish with whole body. For longer preservation, clear its guts before pickling.

  • 3. For big fish like bonito, clear guts and put salt inside the body as well to pickle.

  • 4. Mackerel can be fillet and cut to pickle in some areas. Adjust the amount of salt used depending on the timing to eat or size of fish accordingly.

provider : Mie Food Culture Research Group

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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