Sawara (さわら)

Sawara (鰆) is the Japanese Spanish mackerel (Scomberomorus niphonius), a slender member of the mackerel family. Japanese cooks prize it for its pale flesh, soft texture, and mild savory flavor. Although the flesh looks white, the Ministry of Agriculture, Forestry and Fisheries classifies sawara as a red-fleshed fish. Okayama Prefecture and the wider Seto Inland Sea treat spring sawara as a seasonal highlight. Cold-season kan-sawara carries more fat and a richer taste. Cooks serve it as sashimi, tataki, salt-grilled fillets, teriyaki, and the famous Kyoto-style Saikyo-yaki. TOCSawara at a Glance English name: Japanese Spanish mackerel Japanese: 鰆 (sawara) Scientific name: Scomberomorus niphonius Family: Scombridae, the same family as mackerel, bonito, and tuna Classification: Pale-looking flesh, but generally counted as a red-fleshed fish Taste: Mild, gently sweet, and low in the strong oiliness people associate with saba Texture: Soft and moist raw, light and flaky once cooked Seasons: Spring in Okayama and the Seto Inland Sea; winter for fattier kan-sawara Smaller fish: Commonly called sagoshi or sagochi, with naming that varies by region Popular dishes: Sashimi, tataki, shioyaki,...