Seki Saba is a prized sort of mackerel from Oita Prefecture, recognized for its distinctive freshness, agency texture, and wealthy taste. Caught within the fast-moving waters of the Bungo Channel utilizing conventional line fishing, this premium fish is fastidiously dealt with to protect its high quality. Whether or not loved as sashimi or grilled, Seki Saba affords a singular style expertise that units it aside from common mackerel. Learn on to find what makes this fish so particular and why it’s a must-try in Japan!
What’s Seki saba?

Fishermen in Saganoseki, Oita, catch mackerel from the Hoyo Strait between Oita and Ehime prefectures and ship it from there. Folks name this mackerel “Sekisaba” and extremely worth it for its distinctive high quality, particularly as sashimi. The agency and crunchy texture makes “Sekisaba” sashimi stand out. The truth is, many first-time eaters won’t even notice it’s mackerel except somebody tells them. Now well-known as branded fish merchandise, “Seki Saba” and “Seki Aji” are connoisseur delicacies granted trademark registration in 1996, the primary time a fishery product was granted trademark registration. “Seki” refers to Saganoseki in Oita Prefecture, which faces the Bungo Strait.
Seki saba Fishing Strait

The Bungo Channel, situated between Oita and Ehime prefectures, is house to the fast-flowing Hayasui no Seto strait. On this space, horse mackerel (aji) and mackerel (saba) caught by Saganoseki fishermen are often known as Sekiaji and Sekisaba. Because of the sturdy currents and sophisticated underwater terrain, internet fishing is troublesome, so line fishing is used to attenuate stress and accidents to the fish. The quick currents improve the firmness of their flesh, whereas the wealthy plankton weight-reduction plan contributes to their distinctive taste. With a low threat of parasites, Sekisaba is commonly loved as recent sashimi, providing an unforgettable style expertise.
Course of and seasons of harvesting

Every Sekisaba is fastidiously processed utilizing the ikejime approach to keep up freshness by draining blood and preserving its high quality. The fish are then positioned in a suspended animation state (nichinan) to maintain the flesh tender. Sekiaji is in season from July to September. In early autumn, the fish turns into extra fatty and is in season from December to March. Each are perfect for consuming uncooked, providing a agency texture with wealthy, melt-in-your-mouth fats—hallmarks of the Saganoseki model. The recent sashimi has agency flesh and a texture that’s distinctive to Seki fish.
FAQ
- What’s the distinction between Seki mackerel and common mackerel?
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Seki mackerel is a branded mackerel caught by single-hook fishing in Saganoseki, Oita Prefecture. Its flesh is agency, richly fatty, and its freshness and high quality are strictly managed. In comparison with common mackerel, it may possibly value greater than ten instances as a lot.
- What’s the really useful strategy to eat Seki mackerel?
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As a result of Seki mackerel could be very recent and fatty, one of the simplest ways to get pleasure from it’s as sashimi.
Takeaway

Seki Saba is greater than only a mackerel—it’s a delicacy that showcases the dedication of Oita’s fishermen and the wealthy waters of the Bungo Channel. Its agency texture, wealthy umami, and unmatched freshness make it a must-try for seafood lovers. If you happen to ever end up in Japan, don’t miss the prospect to style this distinctive fish. Whether or not as sashimi or grilled, Seki Saba guarantees an unforgettable expertise. You should definitely attempt it and savor the true essence of Japan’s premium seafood!
If you happen to loved studying about Seki Saba, you may additionally wish to attempt Seki Aji, its equally well-known counterpart, or discover different premium Japanese seafood that gives a singular style of Japan’s wealthy coastal flavors!