Saba (mackerel) is grouped as a hikari-mono or shiny fish which includes Sanma (pacific saury), Iwashi (sardines), and Aji (jack mackerel). It can be caught year round, however, when in season, the flesh is fattier and is more flavorful. Saba is highly nutritious fish – its firm and flaky meat is packed with oils containing important nutrients such as DHA and EPA.
Typical food preparations include curing with vinegar, grilling and simmering with broth. Saba can be enjoyed as sashimi but the fish must be very fresh.
Ultra Low Temperature Seafood (ULTS) Herb Saba
The specialized fishery uses 4 different herbs and spices as part of the feed, to produce clean, non-fishy scented flesh with enhanced color.