Taste & Texture
Rich in fat with deep umami. In the 'kansaba' (cold-season mackerel) period from autumn through winter, fat content peaks and the texture becomes melt-in-the-mouth. Also high in DHA and EPA
Season
How to Choose
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Choose fish with clear, bright eyes and vivid red gills.
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The belly should be firm and tight, and the blue-green dorsal stripes should be sharp and distinct.
How to Store
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Remove entrails, wrap in paper towels then plastic wrap, and store in the coldest part of the refrigerator.
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For longer storage, wrap each fish individually and freeze.
Nutrition Facts
ENERGY CONTENT
211
KCAL
Source: Standard Tables of Food Composition in Japan (8th ed.) 2020
Monthly Supply Volume
Supply Peak
Source: MAFF Seafood Distribution Survey (monthly cold-storage inflow) (2024). Monthly cold-storage inflow — used as a supply-signal proxy when national monthly wholesale prices are not published.
Retail Price
Price Trend
Annual Average
¥153/100g
Source: Statistics Bureau Retail Price Survey (2026)
Top Landing Prefectures
Map data: National Land Numerical Information (MLIT Japan)
Source: MAFF Marine Fisheries Production Statistics (wild catch) (2023)
Top 5 Prefecture Production Trends (2018-2023)
Consumption Ranking
National Average (annual spending per household)
Source: Statistics Bureau Family Income and Expenditure Survey (2024, two-or-more-person households, prefectural capital cities)