Chub Mackerel

Chub mackerel (Scomber japonicus) is the dominant mackerel species in Asian tinned fish production, closely related to Atlantic mackerel but found in warmer waters across the Pacific, Indian Ocean, and Mediterranean. Japan, South Korea, Thailand, and Morocco are the principal producing nations. It is the species behind the ubiquitous canned mackerel of Asian supermarkets: in miso, soy, kimchi sauce, and light brine. In the Mediterranean it is also called Spanish mackerel or Pacific mackerel depending on the regional naming convention. The flesh is fattier and more assertive than Atlantic mackerel. Japan's saba canning culture is built almost entirely on chub mackerel, and premium saba-miso and saba-shio preparations from Japanese artisan producers have built a following among tinned fish enthusiasts.