Seasoned Mackerel — Saba Teriyaki

Japanese canned mackerel in a teriyaki sauce. The fish is cooked in the can with a soy, mirin and sugar glaze, so it arrives tender, glossy and already seasoned all the way through.

Mackerel takes a sweet-savoury glaze better than almost any other fish. It is rich and oily enough to stand up to the sauce instead of being lost under it, and canning softens the bones to the point where they are edible — so the whole thing goes onto rice without any picking.

Why Choose It?

• Ready to eat: open and serve, hot or cold.
• Teriyaki glazed: soy, mirin and sugar, cooked into the fish rather than poured over it.
• Bones softened: edible after canning, so there is nothing to pick out.
• Rich, oily fish: mackerel holds its own against a sweet glaze.
• Keeps in the cupboard: a full meal on a shelf.

How To Serve It:

• On hot rice: the can emptied over a bowl, sauce and all.
• Donburi: with spring onion, sesame and a soft egg.
• In onigiri: flaked through rice balls.
• Cold, as it is: straight from the can with a beer.

Storage:
Store the unopened can in a cool, dry place. Once opened, transfer to a covered container, refrigerate and eat within two days.

Allergen:
Contains fish, soy and wheat.

Dinner, from a shelf, in about two minutes. Order now.