Horse mackerel

aji

For the Japanese, horse mackerel (also called scad or jack mackerel) is one of the most popular hikari mono, or “shiny things,” a term that refers to small oily fish with shiny silver/blue skin. It is inexpensive, available year-round, and has a simple yet satisfying taste. However, outside Japan, its bony skeleton, sharp spines, and strong flavor make it an acquired taste. Horse mackerel is best served in nigiri zushi because it spoils quickly and therefore must be prepared skillfully at speed; it is one for the experienced sushi chef.

Horse mackerel fillets

Like other hikari mono used in sushi, horse mackerel is served with the skin intact. It is milder in flavor than mackerel.

AVAILABILITY

There are 13 varieties of horse mackerel widely distributed in shallow waters around the world. Although they are available year-round, horse mackerel are at their best at certain times of the year: in Australia and Japan they are best in winter; in North America, along the east coast, they reach their prime during spring and summer; and in Europe during summer and fall.

SUSTAINABILITY

Stock levels are unknown and unmanaged, so eat this fish only occasionally. Choose ones caught using lift nets, as these fisheries have lower levels of bycatch. Avoid immature fish; mature horse mackerel are about 10in (25cm) long.