Saba (Mackeral) is one of the most commonly consumed fish in Japan. It is also classified as "hikarimono", or silver-skinned fish, which is very fatty and oily. Its peak season is from September to February. Many sushi chefs cure it as "shime-saba", but it can be grilled, cooked or cured. Each piece weighs 1.5 LBs on average, but sizes will vary.

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