Shimizu Saba

Shimizu saba is a brand of blue mackerel landed in Tosashimizu City. Each fish is carefully caught one at a time by a pole method called tatenawa fishing and carried to port alive in tanks, so the freshness is outstanding and, unusually for mackerel, it can be enjoyed as sashimi.

Highlights

Mackerel generally spoils quickly and is hard to eat raw, but thorough freshness control makes sashimi possible with shimizu saba. The springy texture and the sweetness of the fat that fills the mouth are a luxury found only in this region.

Enjoying the Seasons

The peak is autumn through winter when the fat is rich, offering melt-in-the-mouth sashimi. In the cold season it is also exceptional in hot pot or shabu shabu, which heighten its umami.

Access and Basic Information

It can be enjoyed at eateries around the port of Tosashimizu City and near Cape Ashizuri. Since freshness is everything, tasting it at the source is best.

A Quick Tip

Sashimi is often available only on days with a catch, so check with the restaurant in advance. It is recommended enjoyed lightly with ginger soy sauce.