Saba Fish Fillet

Saba fish fillet refers to filleted mackerel, also known as Pacific mackerel. Mackerel is a fish species with a distinct flavor and oily texture. Saba fish fillets are obtained by removing the bones, and they have a dark, silver-gray skin and firm, pinkish-white flesh. They are rich in omega-3 fatty acids. In Japanese cuisine, saba fish fillets are cooked by grilling, broiling, frying, or marinating. Grilling brings out the natural flavors and slightly caramelizes the skin, while marinating enhances the taste. Cooked saba fish fillets have a robust, slightly oily flavor and a moist, tender texture. Saba fish fillets are prized for their flavorful flesh, and their unique taste and versatility make them popular in Japanese cuisine.