Description

Saba Mackerel has a rich and pronounced flavor and the meat is flaky and moist. The outer bands of dark and strong-tasting meat along the midline may be cut out for a milder flavor. The raw fish looks grayish and oily but firms up and becomes off-white to beige when cooked. The skin of fresh fish should have a nice sheen, and the eyes should be bright and concave. Small scales cover the entire body and give the skin a velvety texture. The Saba's distinctive color quickly begins to fade after the fish dies.

Application

It carries a strong flavor with a firm and oily texture. It's good for our health because of its rich content of omega-3 fatty acids. The best way to cook them is roasting, baking, smoking, or grilling them because Saba Mackerels are naturally oily and self-bastes during cooking. The strong flavor of Saba Mackerel is a good material to make acidic, fruity and spicy sauces.

Packing and Processing

Most pacific mackerel usually process on factory (land frozen) or on the boat (sea frozen). Normally the quality of sea frozen is better because it is froze directly when the fish is still alive.

There are two types of Land frozen, IQF (individually quick frozen) and BQF (bulk quick frozen).