Many patrons steer clear of mackerel on the menu or specifically ask that the silver fish not be included in a pre-set sushi platter when dining at Japanese establishments. Mackerel has a reputation for being particularly “fishy,” with the strong flavor having a propensity to linger on one’s palate (or fingers) for a long time.
We think that’s a downright shame. In Japan, mackerel is very well-liked and especially healthy, as it is rich in omega-3s, DHA, and EPA. Fresher mackerel is milder in flavor and is served in more upscale restaurants, where different types of the fish are available. Chef Masaki Saito of New York City’s omakase mecca Sushi Ginza Onodera explains the four varieties of mackerel that are most frequently served in sushi restaurants in this article to defend the frequently disparaged fish.
Mackerel (saba)Mackerel has the longest history in [traditional] edomae-style sushi. It is rich and has a strong flavor. Before being served as sushi, saba is typically cured for many hours with salt and vinegar. This method was created to prevent food poisoning, but it has since become crucial to highlight a sushi chef’s abilities. Many chefs also sear the fish to enhance its aroma. It can be made into a maki roll instead of just being served as nigiri, with sushi rice wrapped inside cured saba. The fish’s best season is fall.
The largest of the four listed here is the Spanish mackerel, or sawara. It is well known as a fish for the spring and is very popular in the spring and early summer. Kanzawara is the name of the variety of Spanish mackerel that is caught during the winter and is more buttery and exceptionally delicious. The color is whiter compared to other mackerels.
Horse mackerel (aji) is classified in a different family in Japan. Horse mackerel is a member of the Carangidae family, whereas mackerel is a member of the Scombridae family. It has a milder flavor and is smaller than other mackerel. Additionally common in edomae-style sushi, horse mackerel is typically served with freshly grated ginger and scallions. Its best season is summer.
The Pacific saury, also known as the Mackerel Pike (sanma), actually belongs to another family. It is a very popular fall ingredient in Japan and is typically served as a whole fish that has been grilled; until recently, it was rarely served as sushi. There are numerous ways to serve it as sushi, just like saba. It can be seared by some chefs, served as pressed sushi (a more conventional and regional style), fermented, or any combination of these. Before being served as sushi at Sushi Ginza Onodera, the fish is cured for several hours with salt and vinegar. The ideal time of year is now, from late summer to early fall.
Fun fact: Although their names don’t contain the word “mackerel,” tuna and bonito still belong to the mackerel family.
They serve as important ocean predators in the natural food chain, controlling populations of smaller fish like anchovies, herring, and sardines.
Although they don’t have the Atlantic and chub mackerel’s mottling patterning, they do have a black gill spot behind their eyes.
The Atlantic horse mackerel is one of the bigger fish in the family, preferring the cooler waters of the northern Atlantic Ocean.
However, the spots that are painted on the sides of this fish, which are either olive or gold, help to easily identify it. Compared to the spotting on juvenile king mackerel, these are much more noticeable.
During the summer, Spanish mackerel travel along the Atlantic coast from New York before returning during the fall to the Gulf of Mexico close to Florida.
3: Cero Mackerel
Other names for cero mackerel include kingfish, painted mackerel, and pintado. They have centrally located longitudinal stripes and patterns. The Caribbean Sea and the Gulf of Mexico are where they are frequently seen. They measure 12 to 15 inches in length and weigh between 5 and 10 pounds.
Fun fact: Although their names don’t contain the word “mackerel,” tuna and bonito still belong to the mackerel family.
Many patrons steer clear of mackerel on the menu or specifically ask that the silver fish not be included in a pre-set sushi platter when dining at Japanese establishments. Mackerel has a reputation for being particularly “fishy,” with the strong flavor having a propensity to linger on one’s palate (or fingers) for a long time.
Mackerel (saba)Mackerel has the longest history in [traditional] edomae-style sushi. It is rich and has a strong flavor. Before being served as sushi, saba is typically cured for many hours with salt and vinegar. This method was created to prevent food poisoning, but it has since become crucial to highlight a sushi chef’s abilities. Many chefs also sear the fish to enhance its aroma. It can be made into a maki roll instead of just being served as nigiri, with sushi rice wrapped inside cured saba. The fish’s best season is fall.
We think that’s a downright shame. Mackerel is very popular in Japan (primarily when served as sushi) and is especially healthy, packed with omega-3s, DHA and EPA. Fresher pieces of mackerel — served at more upscale establishments — are subtler in flavor, with varieties of the fish each offering distinct tastes. Here, chef Masaki Saito of New York City’s omakase mecca Sushi Ginza Onodera advocates on behalf of the oft-maligned fish, breaking down the four types of mackerel most commonly served in sushi restaurants.
The Pacific saury, also known as the Mackerel Pike (sanma), actually belongs to another family. It is a very popular fall ingredient in Japan and is typically served as a whole fish that has been grilled; until recently, it was rarely served as sushi. There are numerous ways to serve it as sushi, just like saba. It can be seared by some chefs, served as pressed sushi (a more conventional and regional style), fermented, or any combination of these. Before being served as sushi at Sushi Ginza Onodera, the fish is cured for several hours with salt and vinegar. The ideal time of year is now, from late summer to early fall.
FAQ
What is the biggest type of mackerel?
The king mackerel grows to 19 inches, making it the largest species in its genus. 7-35. 4 inches (50-90 cm) in length. The maximum size reported of the king mackerel is 72. 4 inches (184 cm) and 99 pounds (45 kg). The oldest person ever recorded is 11 years old for men and 14 years old for women.
Which mackerel is best?
Alaskan Atlantic and Atka mackerel are high in anti-inflammatory omega-3s and low in mercury, but not all mackerel is recommended. King mackerel from the Gulf of Mexico and Western Atlantic Ocean has a high mercury content. Due to concerns about mercury, Zumpano suggests limiting Spanish mackerel as well.
How many types of mackerel fish are there?
The family tree of mackerel contains more than 30 different species, which are divided into three main branches: the Scombroid, or true mackerels; the Scromberomorini, or Spanish mackerel; and the Carangidae, Heagrammidae, and Gempylidae families, or “other” mackerel.
What is the difference between Atlantic mackerel and king mackerel?
Distribution: Compared to Spanish and king mackerels, the Atlantic mackerel’s range is much more constrained. The majority of these fish reside in the northern Atlantic Ocean, on both sides. They can be found in America from southern Canada to North Carolina.
