Shimesaba is a traditional preparation of pacific mackerel (saba) that adds flavor, firms up the flesh, and removes fishy odors. The fish is gutted and filleted, cured with salt and sugar, and then washed with vinegar. This fish is fully prepared and ready-to-eat raw or cooked. It is excellent for sushi, sashimi, broiling, or grilling.
This is wild caught sashimi grade mackerel from Norway processed in Japan. It is caught during peak season resulting in more flavorful and fatty flesh.