Horse mackerel is also popular in edomae-style sushi and is usually served with freshly grated ginger and scallions. (Mackerel belongs to the Scombridae family, while horse mackerel belongs to the Carangidae family.) It is smaller than other mackerel and has a lighter flavor. In Japan, horse mackerel is categorized in a different family. The color is whiter compared to other mackerels. Spanish mackerel can exhibit buttery notes, uncommon for this type of fish. The variety of Spanish mackerel caught in the winter season is called kanzawara, and they are more buttery and super-tasty, as well. It is known to be a spring-season fish and is very popular from spring to early summer. Sawara is the largest mackerel among the four listed here. The fish's best season is fall. Saba is often cured with salt and vinegar before being served as sushi. In addition to being served as nigiri, it can be prepared as a maki roll, with sushi rice wrapped inside cured saba. Many chefs also sear the fish to enhance its aroma. This technique was developed to avoid food poisoning but has become essential to showcase the skills of a sushi chef. Saba is usually cured for many hours with salt and vinegar before being served as sushi.

Mackerel has the longest history in edomae-style sushi. Here, chef Masaki Saito of New York City's omakase mecca Sushi Ginza Onodera advocates on behalf of the oft-maligned fish, breaking down the four types of mackerel most commonly served in sushi restaurants. Fresher pieces of mackerel - served at more upscale establishments - are subtler in flavor, with varieties of the fish each offering distinct tastes.

Mackerel is very popular in Japan (primarily when served as sushi) and is especially healthy, packed with omega-3s, DHA, and EPA.

Mackerel for sushi