Ishinomaki Kinka Saba Premium Mackerel

Kinka saba is a rich branded mackerel caught in the bountiful fishing grounds around Kinkasan, an island off Ishinomaki in Miyagi. The Sanriku waters are famed as a fine fishing ground where cold and warm currents meet, and mackerel raised in that sea have firm flesh and deep flavor. Only fish meeting set standards may be called Kinka saba, making it a carefully selected catch.

Highlights

The highlight of Kinka saba is above all its fine flesh laced with fat. Its high freshness allows it to be served as sashimi, offering a melting texture and the rich sweetness of the fat. Lightly seared mackerel and slowly simmered miso-braised mackerel are popular too. You can enjoy fresh mackerel unique to Ishinomaki prepared in many ways.

Enjoying the Seasons

Mackerel is especially delicious from autumn through winter when the fat builds up. Kinka saba in this season shows the sweetness of the fat all the more clearly. Rich mackerel tasted in the cold of winter is truly a seasonal feast. Along with the energy of the port town, it is worth a visit in search of the seasonal taste.

Access and Basic Information

Ishinomaki is reached from Sendai by lines such as the JR Senseki Line. Seafood restaurants and sushi shops around the port serve Kinka saba. At the markets and diners of Ishinomaki you may meet fresh mackerel just landed. For souvenirs, processed Kinka saba products and dried fish are popular.

A Quick Tip

Sashimi, possible only in a production area where fresh fish is at hand, is a taste worth trying at least once. Searing and miso braising also draw out the flavor of the fat to the full. Visiting during the peak season lets you meet the fish richest in fat.