Mackerel(Saba) is a very fishy fish.

It has a very strong aroma when you sniff it and iit has a strong smell to begin with. For me it is just right. I think some Japanese restaurant would marinate this fish with some vinear before it is served (if the fish is not freshest I think, as to get rid of some of the unpleasant stale feeling of the mackerel).

Due to its pungent flavor, it sells pretty well in the US and it is seen in a lot of the restaurants(good or bad). It made a good addition to a chirashi bowl (sashimi bowl) however I don’t see a lot of mackerel in rolls, because it will steal all the attention and because of its distinct flavor, it doesn’t blend in well with the other sushi fishes. I have never tried it with sake, but I might taste good. (Bear in mind that sake and sushi is not a natural pairing because sake is too strong in flavor; green tea and sushi is probably better)

Try grilled mackerel, it taste very good because of it’s strong fish taste and its texture. I like to eat the fish skin too.