Very limited. Line caught Mackerel / Saba from New Zealand. Average 2# each. Sushi grade and delicious.
Origin:New Zealand
Method of Capture: Line Caught
Wild or Farmed: Wild
Method of Capture: Line Caught
Wild or Farmed: Wild
The flesh of the Saba Mackerel tends to appear off-white to pink with a dark bloodline up the middle of the fillet. It is very high in healthy Omega 3s, and has a beautifully oily texture from all the good fats.
Saba is wonderful cured for sashimi preparations.
Store your seafood in the coldest part of the refrigerator at 32 degrees for up to 3 days.
In the refrigerator we recommend removing the fillets from their packaging and wrapping them carefully in 2 layers of paper towels to absorb any moisture and firm the fish up for cooking and consuming.
If you don't plan to consume the fish within 3 days, simply place in the freezer.
To thaw: place seafood in the refrigerator overnight.