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the Japanese, however, love Saba and eat it grilled, stewed, canned or raw. I was initially wary because I always thought of Saba as oily with a fishy flavour. It is also due to the oils that Saba turns bad quickly and hence most sushi joints cure it with vinegar and salt to prolong shelf life and prevent Scombroid poisoning.
was happy to be able to try raw Saba/鯖 (Mackerel). presentation of the sushi was pretty with the slits along the skin. surprisingly, it tasted better than I expected - luscious texture, oily aroma and scallion topping which helped rid any lingering fishy flavour 🍣

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