At RŌNIN, we pride ourselves on following the Japanese tradition of eating fresh and seasonally. Every morning our chefs go to the market to pick up ingredients for the daily menu and our seafood is either local or flown in from Japan. We’re meticulous with our fish preparation and passionate about understanding their flavor profiles and where they come from. Learn more about the fish that we serve in our series, Fish Files.Saba (鲭魚) (サバ) Mackerel - A staple in Japanese cuisine, Saba Mackerel are usually caught in Saga prefecture. Other species of Mackerel can be found in temperate waters all around the world. They are in season year-round, but their flavor profiles change throughout the different seasons. Saba is an oily fish with shiny, silver skin that's high in omega-3 fatty acids.The flavor of Saba is strong and rich, and when handled improperly, the flesh can spoil easily and release a fishy flavor. When prepared for sushi, it is often preserved with salt or pickled with vinegar because serving Saba as sashimi requires careful skill. Other common ways of serving Saba include grilling with salt, deep frying, simmering, and pressing into oshizushi.