Saba Fish

The blue mackerel (Scomber australasicus), also called Japanese mackerel, Pacific mackerel, slimy mackerel or spotted chub mackerel,

is a fish of the family Scombridae, found in tropical and subtropical waters of the Pacific Ocean from Japan south to Australia and New

Zealand, in the eastern Pacific (Hawaii and Socorro Island, Mexico), and the Indo-West Pacific: the Red Sea, the Persian Gulf, the Gulf of

Oman and the Gulf of Aden, in surface waters down to 200 m (660 ft). In Japanese, it is known as goma saba (胡麻鯖 sesame mackerel).

It typically reaches 30 cm (12 in) in length and 1.4 kg (3.1 lb) in weight.

What are the characteristics of Saba Fish?

Blue mackerel are often mistaken for chub mackerel. In fact, blue mackerel were believed to be a subspecies of chub mackerel until the

late 1980s. Though they are both in the same genus (Scomber), blue mackerel set themselves apart by differing structural genes than

those of the chub mackerel.Other, more obvious, characteristics set these two apart, like the longer anal spine of the blue mackerel, and

the amount of spines on the first dorsal fin. Mackerels have a round body that narrows into the tail after the second dorsal fin,

similar to a tuna fish.

Cooking Style

The food method of mackerel is rich and varied. It can not only be braised in brown sauce, steamed and pickled, but also can be processed into fish balls, fish strips, fish fillets, fish sausages and other foods. Therefore, you can choose the right way to eat according to your own needs.