Shimesaba kobujime is a traditional preparation of pacific mackerel 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. High quality kombu (kelp) is then used as a wrap to slowly infuse the fish with deep umami taste and rich flavor. This fish is fully prepared and ready to be used raw or cooked for dishes such as sashimi, sushi, and poke.
Azuma shimesaba is made from extra large wild caught mackerel from Norway resulting in more flavorful and fatty meat.