Shimesaba is a traditional Japanese dish made from mackerel that has been cured with salt and vinegar. This preparation method not only enhances the fish's flavor but also helps preserve it. Shimesaba is often served as sashimi, showcasing its delicate texture and rich taste. Typically enjoyed as part of a sushi platter or as a side dish, Shimesaba is popular for its refreshing and tangy profile. It is commonly paired with wasabi and soy sauce to complement its flavors, making it a favorite among seafood lovers in Japan and beyond.