Sushi Ingredients - Sushi Fish - Mackerel
japonicus (Chub Mackerel)Also
Sushi in Sushi
mackerel is best from autumn through
winter. It is cured since it spoils very quickly. It is not an
and due to its strong fishy taste, it is not favored by everyone. It is
oil, and has a strong scent due to a high trimethylamine
content, or TMAO which is used for water balance in cells for most sea
While the taste of mackerel is delicious, this fishy scent is the
gives mackerel a bad name. TMAO is contained in the cells, and is water
so the salting phase in the curing process releases a fair amount of it
osmosis. It is one of the few fishes that still taste good after it is
salt and vinegar.
extra precautions are made, it is
considered a delicacy when served raw for its creamy rich texture.
mackerel does not have a fishy scent, but they have to be brought in
order to enjoy it raw.
which are geographically far from the ocean, have many different types
regional sushi that use cured or salted fish. The main reason for this
that fresh fish was unavailable back in the days when refrigerators did
exist, and they only had the option of buying cured fish. Mackerel is
the best ingredients for cured fish in Japan.
is famous for using mackerel for their
primative nare sushi as well.
name saba is believed to be derived
from the word isaba, means
discolored leaves due to the autumn season, which is when
the mackerel starts to taste good. The “i” eventually disappeared and
the name saba became mainstream.