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Sawara (Spanish Mackerel) Sushi

Sawara (Japanese Spanish mackerel)

White Fish & Salmon

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さわらSushi

Order Perciformes, Family Scombridae, Genus Scomberomorus

A large predatory saltwater fish exceeding 1 meter in length. In the past it was seen mostly in southern Japan, but it has gradually expanded its range and is now caught even in Hokkaido. Its ovaries are also used as the raw material for karasumi (botargo), and it is prized as food not only in Japan but also in China, Korea, Taiwan, and elsewhere.

A large predatory fish with a long, slender body, a large mouth, and sharp blade-like teeth in its jaws. Adults often exceed 1 meter and feed mainly on horse mackerel, mackerel, and small fish. Because the flesh of the sawara looks white, it is often thought to be a white-fleshed fish, but in terms of its composition it is a red-fleshed fish. Like the buri, it is a "shusse-uo" whose name changes with size: up to 50 cm it is called "sagoshi" or "sagochi," from 50 to 60 cm it is called "yanagi," and above 60 cm it is called "sawara." Larger sawara are considered tastier, but because they are expensive, sagoshi is also popular. The Japanese character for sawara is written by combining "fish" and "spring." It is said that because it is often seen near the coast in spring to spawn, it came to be written with a character meaning "a fish that heralds spring." However, the peak season for flavor is not spring but autumn through winter, and winter sawara is called "kan-zawara" and has fat comparable to chu-toro (medium fatty tuna). Sawara with cloudy white flesh has more fat than that with a transparent appearance. Also, because the fat of the sawara is sweet and melting, it blends well with vinegared rice and pairs well with sushi. Because it spoils quickly, it is mostly served raw as sushi only at restaurants near fishing ports, but vinegar-cured "shime-sawara" is also delicious, and aburi (seared) sushi with the skin lightly grilled is also highly popular.

Sawara, Popular Also as Regional Sushi

In Okayama Prefecture there is a regional dish using sawara called "sawara no koko-zushi." "Koko" means takuan (pickled daikon radish), and koko-zushi is vinegared rice topped with vinegar-cured fish and thinly sliced takuan. It is said to have first been made to celebrate a good catch and to pray for safety in fishing. Also, in Kagawa Prefecture, during the season when sawara are caught in the Seto sea, people prepare many sawara dishes and invite relatives, an event called "haru-io." As the main dish on such occasions, a regional dish called "oshinuki-zushi" is served: vinegared rice molded in shapes such as cherry blossoms, topped with vinegar-cured sawara, broad beans, rolled omelet (tamagoyaki), and sansho pepper.
Sawara Sushi Brushed with Tsume Glaze Sawara Sushi Brushed with Tsume Glaze

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