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Fish and seafood from Japan
Saba no shiokara is a salted, fermented mackerel from the fishing town of Mihonoseki. Headed mackerel are cut into rings with the guts left in and steeped in a shiokara liquor topped up over many years. The mix is stirred every three days for two months and then ripened in the refrigerator, and after about half a year the flesh has broken down to a thick paste.
| Fresh mackerel, headed and cut into rings with the guts in | Fish caught from about January to April, when they are lean; MAFF names Pacific mackerel (masaba) from San'in waters[maff][matsuda] |
| Shiokara liquor (tare), kept and topped up for years | [maff] |
| Starter | the fish go into shiokara liquor (tare) that has been kept and topped up for years |
Total time across the recorded steps: 8 months
What changes: Mackerel is headed and cut into rings with the guts left in
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Saba no shiokara is a salted, fermented mackerel from the fishing town of Mihonoseki. Headed mackerel are cut into rings with the guts left in and steeped in a shiokara liquor topped up over many years. The mix is stirred every three days for two months and then ripened in the refrigerator, and after about half a year the flesh has broken down to a thick paste. Made in 4 steps over 8 months. The longest step, ripen slowly in the refrigerator, takes 6 months (MAFF (Ministry of Agriculture 2026). Salt is 20 % (Matsuda Jūrō Shōten (Mihonoseki maker)). Staphylococcus subgroup II (Baird-Parker), dominant in lab-made squid shiokara (ika-shiokara), a related shiokara; no study of mackerel shiokara itself was found does most of the fermenting.
| Main step | 6 monthsReported[maff] | Ripen slowly in the refrigerator |
|---|---|---|
| Salt | 20 %Reported[matsuda] | Ripen slowly in the refrigerator |
Saba no shiokara uses rings of headed mackerel with the guts left in, and it is steeped in a liquor kept and topped up for years.
Traditional shiokara relies on high salt. Japan's health ministry warns that low-salt shiokara (around 4 % salt) cannot be expected to stop food-poisoning bacteria such as Vibrio parahaemolyticus, and must be kept at 10 °C or below from production to eating (MHLW 2007). Mackerel can carry Anisakis larvae, and this product keeps the guts and is not cooked. The ministry says ordinary salting does not kill the larvae and advises against eating fish guts raw; freezing at −20 °C for 24 hours or more, or heating to 70 °C or above, kills them. No study we read tested the larvae in this long-salted product. Mackerel is also a fish FAO and WHO name for histamine poisoning. Histamine forms when the fish sit warm and heat does not remove it, so the fish must be fresh and cold (FDA). The FDA also advises gutting any fish preserved by salting or fermenting, because botulism spores live in the viscera and toxin can form during the process even with strict temperature control. Its exception is only for fish under 5 inches (about 13 cm), so it does not cover mackerel rings with the guts in. No study we read tested this product for botulinum toxin, and this page records a practice, not a tested home recipe. The ministry's notice addresses regulators and food businesses, and no source we read gives home makers a low-salt method or limit; as a precaution, do not make a low-salt version at home.
Every number is labelled with how it is known. How this atlas is made
Mihonoseki, ringed by the Sea of Japan, Miho Bay and Nakaumi lagoon, has long been a fishing and port town. Mackerel shiokara is a food handed down there, once made in fishermen's homes as an everyday food. In the days before refrigerators, fishermen salted the quickly spoiling mackerel to keep it and carry it far, or eat it at home (MAFF).
