宮城県·郷土料理
Kinka Saba (Kinka Mackerel)
When you pierce it with chopsticks, the fat oozes out melt-in-your-mouth style. With firm, bouncy flesh and high-quality fat that dissolves instantly on the tongue—it is rich yet surprisingly light in aftertaste. This is Kinka Saba, the brand mackerel that Ishinomaki is proud of. Off the coast of Mt. Kinka in Sanriku, one of the world's three major fishing grounds. Only the largest Pacific mackerel raised in these nutrient-rich waters, possessing exceptional freshness and fat content, are permitted to bear the name 'Kinka Saba.' The fat content can sometimes reach 20–30%, with some top-tier specimens being so fatty that they even repel soy sauce. The peak season is from autumn to winter, when the fat content is at its highest. Whether served as sashimi, cured (shime-saba), or grilled, it is a single bite you will never forget.
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