Spanish mackerel meat looks like white meat, but it is considered to be a red-fleshed fish.

The flesh is soft and the taste varies greatly depending on the size.

However, the larger ones, especially those called kanzan, which are caught in winter, are considered high-end fish, with their sashimi being said to be comparable to that of medium fatty tuna.

source:

出典：Ecology, Characteristics, Producing Areas, and Seasons of Japanese Spanish Mackerel/Sardines/Sagoshi

URL: サワラ／鰆／サゴシ : 旬の魚介百科 (foodslink.jp)

The “specially selected mackerel” from Itoshima, Fukuoka Prefecture was extremely fresh.

好評！特鮮本鰆 – 糸島漁業協同組合 (jf-net.ne.jp)

Trainer in charge: Seiya Izumoto

seiya(@i.seiya1119) • Instagram写真と動画

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