【Reading】せきさば

【English Name】Seki Saba

Seki-saba is a brand of mackerel landed at the fishing port of Saganoseki in Oita City. Standing shoulder to shoulder with seki-aji, it occupies a place among the marine products symbolizing Oita Prefecture. The fishing ground is the Hoyo Strait, which connects the Seto Inland Sea and the Pacific Ocean. In this narrow channel where currents collide fiercely, plankton occurs abundantly and the water temperature remains relatively stable throughout the year. Mackerel grown in such an environment tend to combine moderate fat with firm flesh.

The main fishing method is traditional pole-and-line. Because the underwater topography is intricately complex, this is a sea area unsuited to bottom trawls or purse seines, and this circumstance has sustained the method to the present day. After landing, ikejime processing is performed immediately. This not only suppresses freshness loss but also greatly reduces the risk of parasites lurking in the viscera migrating to the edible portion. Because the fish are managed so that stress and damage are minimized, the options for raw consumption such as sashimi are broadened.

The fact that fat content is little affected by season and a stable quality can be maintained year-round is also a major factor drawing high praise. In appearance, the body surface has a faint yellowish tinge and a characteristic stripe pattern runs along the belly.

It has pioneering steps in brand protection as well. In 1996 it became the first marine product in Japan to obtain a trademark registration, and in 2006 it was also listed as a regional collective trademark. At shipment, a tag sticker is attached to each fish, and a management system that blocks counterfeits from entering the market functions, so trust in the brand has been maintained over the long term.