Seafood
Chub mackerel
マサバ まさば masaba
Also known asmasaba, saba
At its best in Jan, Oct, Nov, Dec
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Shime-saba (vinegar-cured mackerel)
Cured in salt then vinegar. Freeze once first if eating raw.
Simmered in miso with ginger
Simmered in miso with plenty of ginger. A household staple.
Shioyaki (salt-grilled)
Served with grated daikon.
Tatsuta-age (marinated, starch-coated and fried)
Marinating before frying softens the smell.
How to choose
Crisp markings on the back and a silvery-white belly. Firm flesh, and a rounded body means plenty of fat.
Storage
Loses freshness especially fast; process it the same day. Freeze once before eating raw.
Main areas
Good to know
Richest from autumn into winter, known then as aki-saba and kan-saba. Branded lines such as Seki-saba and Matsuwa-saba are well known.
