Mackerel (saba)
- Mackerel has the longest history in [traditional] edomae-style sushi. It is rich and has a strong flavor. Saba is usually cured for many hours with salt and vinegar before being served as sushi. This technique was developed to avoid food poisoning but has become essential to showcase the skills of a sushi chef. Many chefs also sear the fish to enhance its aroma. In addition to being served as nigiri, it can be prepared as a maki roll, with sushi rice wrapped inside cured saba. The fish’s best season is fall.
- Sawara is the largest mackerel among the four listed here. It is known to be a spring-season fish and is very popular from spring to early summer. The variety of Spanish mackerel caught in the winter season is called kanzawara, and they are more buttery and super-tasty, as well. The color is whiter compared to other mackerels.
- In Japan, horse mackerel is categorized in a different family. (Mackerel belongs to the Scombridae family, while horse mackerel belongs to the Carangidae family.) It is smaller than other mackerel and has a lighter flavor. Horse mackerel is also popular in edomae-style sushi and is usually served with freshly grated ginger and scallions. Its best season is summer.
- Mackerel pike, also known as Pacific saury, actually belongs to another family, too. It is a very popular fall ingredient in Japan and is usually served grilled as a whole fish; it was not commonly served as sushi until recently. Like saba, there are many ways to serve it as sushi. Some chefs sear it, while others serve it as pressed sushi (a more traditional and regional style); others serve it fermented. At Sushi Ginza Onodera, the fish is cured for many hours with salt and vinegar before being served as sushi. The best season is right now, from late summer to fall.
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