Sawara or the Spanish Mackerel, goes by many Japanese names depending on the season and its size. The fish is also believed to be an auspicious sign as it ushers in spring! Although it is a mackerel, it has beautiful white flesh without the red parts common in others and is considered the best mackerel due to its rich but not overpowering flavour, commonly attributed to it feeding on sardines and saury. Sawara can be enjoyed as sashimi but is delicious when lightly seared as well.
Whole or Filleted
This fish is available whole or filleted. Whole fish may weigh slightly less than listed with the innards removed. Filleted fish weights are nett flesh yields with the head, bones and innards removed.
Source: Wild-caught, Wakayama
Cooking: Sashimi, Grilled, Cooked
Check out our recipe for Whole Grilled Sawara with Garlic Parsley Stuffing
