THE JAPAN NEWS


 

Imports of Norwegian raw mackerel arrived in Japan by air for the first time on Friday.

Trading house Jalux Inc., a group company of Japan Airlines, started importing the nonfrozen fish to promote it as a new autumn delicacy, naming it “Saba Nouveau.” Mackerel, called saba in Japan, is in season until early November.

The raw fish, carried on a JAL flight, arrived at Haneda Airport in Tokyo.
Raw mackerel is fresher and has a better taste and texture than frozen products.

Some of the imported fish will be salt-grilled and served as a first-class in-flight meal on JAL’s domestic flights to and from Haneda.

Others will be sold at supermarkets in the Tokyo metropolitan area. To be eaten raw, such as in sashimi slices, the fish needs to be prepared by an expert.

Jalux said it carefully selects Norwegian mackerel that weighs 500 grams or more and has a fat content of about 30%.

The mackerel have an “exceptional quality that can only be enjoyed in season,” Co-CEO Kiyoshi Marukawa said.

Jalux started considering mackerel as a new item for its air freight as the number of airline passengers has slumped amid the novel coronavirus pandemic.

Although managing raw mackerel is harder than other fish that are generally carried raw, such as salmon, Jalux established a method to maintain freshness through cooperation between Japanese workers and Norwegian local staff.