In Japanese cuisine, what is "saba"?

Saba makes a fatty, oily, and decadent piece of sushi, extremely rich in flavor. Though its use in sushi is very widespread, saba sushi has roots in Edomae (19th century Tokyo-style) sushi. The common preparation of shime-saba (cured and marinated in vinegar) was a staple technique of the time.

The mackerel family has a number of varietals from Spanish mackerel to the common Norwegian mackerel to Japanese ma-saba, or “true mackerel.” These fish are spread out all over the world and migrate from north to south, ensuring their availability all year round.