This is a spotted mackerel that grows off Ashizuri Cape where the tide is fast and food is abundant. Freshness is its selling point, and it can be eaten raw or seared. The fat melting in your mouth at the moment you bite into the juicy meat is a flavorful experience. The fish is its most fatty from fall to winter.
*Shimizu brand of mackerel
Seasonal: December to March
Address:Major producing area: Tosashimizu City