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We've been touring the sushi bar here at slashfood, and last I checked, I think we had just eaten some sake (that's salmon, not the drink, though we've dipped into that, too).
Saba is the Japanese term for mackerel; hikari-mono is the more general term that refers to all oily, shiny fish. In general, most people find that saba is "too fishy," but that's the characteristic that totally turns me on about it. Because it's so fishy, a lot of sushi chefs will use citrus juices, vinegars and other types of marinades to make it more palatable. I just like it straight up. (The above look like saba rolls, but they're really just saba on rice like nigiri with the addition of daikon sprouts and yuzu.)
If you're going to get all crazy and order saba, though, I recommend that you order it a little later in the meal, since the fishiness may linger on the palate, making it harder to taste any of the lighter fish.
Previous lessons at the School of Fish:
Hirame - white fish, sometimes halibut
Tai and Suzuki - snapper and seabass
Maguro - tuna
Toro - fatty belly of tuna
Shiro Maguro - "white" tuna, aka albacore
Ahi tuna
Hamachi - amberjack, aka yellowtail
Sake - salmon
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3-19-2006 @4:56AM Kelley Ritchey said... Saba is wonderful: that unique flavor gets it near the top of my list, though am very fond of sake, maguro, and toro as well.
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3-21-2006 @1:10AM Steve said... I love saba. The chefs at my local sushi eatery recommend having it first because it is so fishy. Now they start getting it ready as soon as I walk through the door.
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1-26-2006 @1:50PM Heidi Shortz said... One should be forbidden from posting a picture that yummy unless its lunch time. Now I have to wait another hour and my stomach is growling loudly!
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1-26-2006 @3:02PM Peter said... Saba is perhaps my all time favorite sushi/sashimi and yes, definitely order it at the end of the meal... for dessert! :)
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