Commonly eaten in Japan, this fish is well-known for its nutritional qualities. It is known to be high in potassium and vitamin B-12. It has a firm yet tender texture.
Out of all the mackerel caught at the height of the season, it is only the most succulent that are classed as “Kinka-saba”. The Kinka-saba that swim in the Oyashio and Kuroshio currents off the coast of Kinkasan Island have a firmer texture, a less distinctive smell and a richer flavor. Compared to other domestically caught mackerel, those caught around Kinkasan Island have a much higher fat content, and it is this balance that gives Kinka-saba that rich and unforgettable flavor unique to the region.
To be stored frozen. Put in room temperature for natural defrost.
Saba mackarel is best to be eaten grilled. It can be marinated or even be cooked as it is with salt.
Can I eat Saba Mackerel during pregnancy?
Yes, it is safe to eat, but it is best to eat up to only 3 servings per week. However, it is important to note that this may not apply to other types of mackerel such as King Mackerel due to differing mercury levels. It is still safe to eat Saba Mackerel and Atlantic Mackerel.
Disclaimer: If unsure, it is best to consult a doctor.
What is Saba Mackerel good for?
As it contains potassium, it can help control blood pressure and improve the nervous system. Besides that, those with anemia should also consider eating this as it can help improve anemia that is related to deficiency of B-12 vitamins.