The saba seen above is caught wild in Kyushu and then packed and carried by transport all in the same day. The chef carefully cleans it, leaving the outer layer, a thin translucent layer of skin on the fish and marinates it for a short time with using Japanese vinegar, su. Prior to serving it he removes the small bones up the spin and pulls back the protective payer of skin and slices it. This fish is rich and balanced.
Categories: Sushi Styles