What is "Hachinohe Maeoki Saba"? Introducing the best cooking methods and when it's in season [Aomori Prefecture]

When you think of seafood that Aomori Prefecture is proud of, many people probably imagine tuna, scallops, and squid, right? But actually, "Hachinohe-maeoki Saba," a brand of mackerel, is also gaining popularity as a representative seafood of Aomori. This time, we will introduce in detail the characteristics, season, and recommended cooking methods of Hachinohe-maeoki Saba! After reading this, you will definitely want to taste Hachinohe-maeoki Saba even more!

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What is Hachinohe Maeoki Saba? Its Characteristics and Appeal

"Hachinohe Maeoki Mackerel" meets strict standards

mackerel caught near Hachinohea brand of. To be called Hachinohe Maeoki Saba, it must meet strict standards. Among the mackerel caught off the Sanriku coast near Hachinohe City, only those with abundant fat and firm flesh are selected. The cold seawater and abundant plankton create the perfect environment for the mackerel to grow. In particular, when the water temperature drops in winter, the mackerel's flesh becomes even fattier, allowing you to enjoy an exquisite taste where the umami spreads the moment you put it in your mouth.

The fat is superb! Once you try it, you'll never forget the taste

The greatest appeal of Hachinohe Maeoki Mackerel is its fattiness. When cut into sashimi, the flesh shines with a glossy shine, and when dipped in soy sauce, the oil spreads throughout the mouth. When you put it in your mouth, you can feel the richness of the fat, but it has an exquisite flavor that doesn't feel heavy. It's so delicious that it now has fans all over the country, and it's no wonder

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When is the best time to eat Hachinohe Maeoki Mackerel?

Hachinohe Maeoki Saba is at its most delicious from September to December, from autumn to winter. Mackerel caught during this time are especially fatty and thick, so they can be enjoyed in their exquisite flavor no matter how they are cooked

Hachinohe-maeoki mackerel is especially fatty around November, and is extremely popular at Hachinohe's markets and restaurants. It is crowded with people looking for fresh mackerel from early in the morning. Even outside of the peak season, frozen mackerel is easy to find, so you can enjoy it without losing its freshness

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4 Recommended Cooking Methods! Introducing the Local Ways of Eating

1. The classic is "shimesaba" (marinated mackerel)

is a cooking method that brings out the maximum flavor of mackerel caught off the coast of HachinoheShime-saba. The acidity of the vinegar perfectly complements the fatty flesh, further enhancing its deliciousness. Locally, pre-processed shime-saba is sold at supermarkets and fish shops, making it easy to try.

Sometimes it can be disappointing to come across marinated mackerel that is too sour, but the rich fat of Hachinohe Maeoki Saba marinated mackerel neutralizes the sourness, making it easy to eat! Although it is easy to eat, it is quite fatty, so it is also good to eat it with condiments such as shiso leaves and ginger. We also recommend making sushi rolls (pressed sushi) with marinated mackerel for children

2. "Shioyaki" - Grilled to lock in the flavor

If you want to fully enjoy the fat of Hachinohe Maeoki Mackerel, we recommend grilling it with salt. By slowly grilling it, the skin becomes crispy and fragrant, and the meat becomes plump and juicy. When topped with grated daikon radish, it makes a great snack to go with alcohol, or even with rice

At izakayas in Hachinohe city, you can enjoy grilled skewers of Hachinohe-maeoki mackerel. It's easier to eat than regular salt-grilled mackerel, and the way you bite into it is interesting. Also, at the Tatehana Wharf Morning Market, they sell whole salt-grilled mackerel halves on skewers, so you can enjoy freshly grilled mackerel. If you make it at home, sprinkle plenty of salt on it and cook it slowly to achieve the ideal crispy outside and fluffy inside

3. A classic home-cooked dish! "Simmered mackerel in miso"

The fatty Hachinohe Maeoki mackerel is also delicious when simmered in miso. The simmering process allows the umami flavor to melt and blend exquisitely with the richness of the miso. Using Tsugaru miso brings out the umami of the mackerel with its slightly sweet seasoning. This dish is sure to warm you from the inside out, especially in the cold season. The miso sauce, rich in ginger, unique to Aomori, goes perfectly with rice

4. Enjoy the delicious taste of mackerel directly! "Tsukedon"

a famous local rice bowl dish from HachinoheHachinohe Maeoki Gin Saba Toro Zuke Donburi, is an exceptional dish that allows you to enjoy the delicious flavor of mackerel as it is. By carefully marinating the mackerel in a sauce that incorporates Edo-style sushi techniques, the flavor of the fatty mackerel is further enhanced.

The generous serving of pickled mackerel on top of rice looks gorgeous, and we recommend trying it as a dashi ochazuke (tea rice with dashi stock) to enjoy a change of flavor. It is served at restaurants in Hachinohe, and there's no doubt you'll be impressed by its deliciousness once you try it

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summary

Hachinohe Maeoki Saba is a premium brand of mackerel, grown in the natural environment of Aomori. Its rich fat and umami make it incredibly delicious in any dish. Its flavor is best brought out to its fullest in autumn and winter, when it is in season. It can be enjoyed in a variety of ways, such as marinated mackerel, grilled with salt, grilled on skewers, simmered in miso, or marinated in rice bowls, so why not bring the taste of Hachinohe directly into your home and enjoy a luxurious moment?

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