Seafood
Japanese Spanish mackerel
サワラ さわら sawara
Also known assawara, sagoshi
At its best in Mar, Apr, May
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Saikyo-yaki (marinated in sweet miso, grilled)
Marinated in sweet white miso and grilled; the miso suits the mild flesh.
Sashimi
Good raw when fresh. Popular in the Kansai region.
Shioyaki (salt-grilled)
The flesh is soft, so handle it carefully.
Tatsuta-age (marinated, starch-coated and fried)
Marinated, then deep-fried.
How to choose
A silver sheen and firm flesh. Fillets should be white and translucent.
Storage
The flesh is soft and breaks easily. Wrap and refrigerate, using within one or two days.
Main areas
Good to know
The kanji combines fish and spring, yet in Kanto the winter kan-zawara is preferred. The season is understood differently by region.
