Food · Fermented foods
Gomasaba (Blue Mackerel)
ごまさば (Gomasaba)
Also known as: Gomasaba, Blue mackerel, Spotted chub mackerel, Scomber australasicus, 胡麻鯖
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| Category | Food |
|---|---|
| Japanese labeling name | ごまさば |
| Common Japanese notations | ごまさば, 胡麻鯖, ゴマサバ |
| Origin | Blue mackerel (Scomber australasicus); pelagic mackerel species; harvested in Japanese coastal waters; **distinct from masaba (Scomber japonicus chub mackerel)** |
| Typical functions | Saba shime (vinegar-cured mackerel) — sushi and home preparation, Saba canned products, Shioyaki and miso-ni preparations |
| Regulatory status in Japan | Standard food labeling. **Mackerel is JAS-recommended-disclosure allergen.** Distinct from masaba. |
Gomasaba (ごまさば / 胡麻鯖) is blue mackerel (Scomber australasicus), distinct from masaba chub mackerel. Volume mackerel for shime-saba, saba canning, and standard mackerel preparations. **Mackerel is JAS-recommended-disclosure allergen.**
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Fresh and frozen gomasaba retail
- Pre-prepared shime-saba retail
Ingredient profile
Scomber australasicus blue mackerel, distinct from masaba (S. japonicus).
OEM applications
Shime-saba.
Canned saba.
Shioyaki, miso-ni.
For OEM: shime-saba production, canned saba production.
Regulatory classification in Japan
Standard food labeling. Mackerel allergen recommended disclosure. Distinct from masaba.
Regulatory classification in other markets
| EU | Established global mackerel trade. |
|---|---|
| USA | Established US mackerel market. |
| China | Major global trade. |
| Korea | Established trade. |
Market reference formulations
Example finished products will be added after verification.
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Seasonality & supply calendar
- Harvest months
- May – October (warm-water season)
- Peak supply
- August – September
- Off-season
- November – April (low fat / lower grade)
Source: 水産庁 statistics. Gomasaba (Scomber australasicus) overlaps masaba grounds; better summer supply when masaba quality drops.
Storage requirements
How the receiving OEM facility needs to handle inbound raw material.
- Temperature
- Chilled 0°C for fresh; frozen −20°C
- Conditions
- Whole or filleted; gel-iced
- Shelf life
- Chilled 4 days; frozen 6 months
Supply concentration
Where this ingredient comes from — useful for single-source-risk planning.
- Primary regions
- Kyushu (Nagasaki, Kagoshima), Shikoku (Kochi)
- Import dependence
- Mostly domestic; minor imports from Taiwan / China for processed product
水産庁
Certifications commonly available
Certification schemes commonly obtainable for this raw material. Always confirm the specific supplier's current certificate before contracting.
| Scheme | Availability | |
|---|---|---|
| Halal | Inherent | |
| Kosher | Inherent |
Documented adulteration risks
Known fraud / adulteration patterns reported by regulators or industry bodies. Specify CoA params and screening tests on every PO.
- Mixed-grading masaba and gomasaba in volume orders without disclosure
Detection: Visual / morphological inspection; DNA confirmation if disputed
水産庁
Quick answers
- What is Gomasaba (Blue Mackerel)?
- Gomasaba (ごまさば / 胡麻鯖) is blue mackerel (Scomber australasicus), distinct from masaba chub mackerel. Volume mackerel for shime-saba, saba canning, and standard mackerel preparations. **Mackerel is JAS-recommended-disclosure allergen.**
- What is the regulatory status of Gomasaba (Blue Mackerel) in Japan?
- Standard food labeling. **Mackerel is JAS-recommended-disclosure allergen.** Distinct from masaba.
- What products typically use Gomasaba (Blue Mackerel)?
- Fresh and frozen gomasaba retail / Pre-prepared shime-saba retail
- Where does Gomasaba (Blue Mackerel) come from?
- Blue mackerel (Scomber australasicus); pelagic mackerel species; harvested in Japanese coastal waters; **distinct from masaba (Scomber japonicus chub mackerel)**
- What is the INCI / JSCI labeling name for Gomasaba (Blue Mackerel)?
- JSCI: ごまさば
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — ごまさば
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.