【Reading】ごまさば

【English Name】Blue mackerel

Gomasaba (chub mackerel) is a saltwater fish belonging to the genus Scomber of the family Scombridae, widely distributed mainly in the warm waters of the Pacific. The body is spindle-shaped with a rounded cross-section, and a major external feature is the small black spots scattered on the belly side. These spots resembling sesame (goma) are said to be the origin of its Japanese name. Adults reach about 60 cm in total length, but the main fishing targets are individuals of around 30–40 cm.

Compared with Pacific mackerel (masaba), its fat content is somewhat modest, but its strength is that the seasonal fluctuation in taste is small. In summer in particular, while the eating quality of masaba declines, gomasaba's flavor remains stable and catches become abundant, so it is prized as the summer mackerel. In addition to shime-saba, saba-zushi, grilled and simmered dishes, it is also widely used as the raw material for saba-bushi (dried mackerel flakes). Fresh ones are also served as sashimi and sushi toppings, but because it spoils quickly and carries a risk of anisakis infestation, the utmost care in freshness management is required.

Branded products are widely known in various places, such as the "Shimizu saba" of Tosashimizu City, Kochi Prefecture, and the "kubiore-saba" (neck-snapped mackerel) of Yakushima, Kagoshima Prefecture.