Description
A blue-backed fish with striking stripes. Fattest in autumn and winter, it is cured in vinegar or simmered in miso.
鯖
さば
saba
Mackerel
- Autumn
- Winter
Did you know?
The saying 'mackerel rots while still alive' reflects how fast it spoils, hence curing it with salt or vinegar.
Famous produce
- Seki saba (Oita)
- Saba-kaido 'mackerel road' (Wakasa to Kyoto)
In the kitchen
- shimesaba
- saba no misoni
- sabazushi
- shioyaki
Season
- Spring
- Summer
- Autumn
- Winter
Nutritional composition
per 100 g edible portion
211 kcal
- Protein 35%
- Fat 64%
- Carbohydrate 1%
| Energy | 211 kcal |
|---|---|
| Water | 62.1 g |
| Protein | 20.6 g |
| Fat | 16.8 g |
| Carbohydrate | 0.3 g |
| Dietary fibre | 0 g |
| Salt equivalent | 0.3 g |
| Sodium | 110 mg |
|---|---|
| Potassium | 330 mg |
| Calcium | 6 mg |
| Magnesium | 30 mg |
| Iron | 1.2 mg |
| Zinc | 1.1 mg |
| Iodine | 21 µg |
| Vitamin A (RAE) | 37 µg |
|---|---|
| Vitamin D | 5.1 µg |
| Vitamin E (α-tocopherol) | 1.3 mg |
| Vitamin K | 2 µg |
| Vitamin B1 | 0.21 mg |
| Vitamin B2 | 0.31 mg |
| Vitamin B12 | 13 µg |
| Folate | 11 µg |
| Vitamin C | 1 mg |
Source: Standard Tables of Food Composition in Japan, 8th ed., 2023 supplement (MEXT) · food no. 10154 · Tr = trace · — = no data
