What is shime-saba in sushi?シメ鯖
This time, I looked into the various names and seasons for sushi shime-saba.
How to call shime-saba
【shime-saba】mackerel (marinated) シメサバ シメ鯖
The meaning of shime” inshime mackerel” is “something seasoned with vinegar.” Shime mackerel is mackerel seasoned with vinegar. Although it is not strictly decided, in eastern Japan it is called “shime mackerel” and in western Japan it is called “kizushi”. In addition to mackerel, mackerel, horse mackerel, and sea bream may also be used instead.
The peak season for shime-saba
When making shime mackerel, it will be more delicious if you consider the season of mackerel. The best season for mackerel varies depending on the type, but we will introduce the main types and their best seasons below.
Masaba: It is said that the best season for chub mackerel, which is often caught along the coasts of Japan, is in autumn, when it has the most fat. In particular, chub mackerel in late autumn, when it has finished spawning and has plenty of fat on its body, is perfect for making shime mackerel.
Sesame mackerel: Sesame mackerel has less fat than chub mackerel and its taste does not change throughout the year, but its best season is around summer when the catch increases.
