Farmed mackerel (masaba) as good as natural
Kitaura Town is rich in nature facing the Sea of Hyuga. Kitaura, where the aquaculture industry is very active, has a rich fishing ground with the blessings of the earth, where mountains and the sea are adjacent to each other. Mackerel is a very delicate fish that is very difficult to farm because it requires a lot of time and effort. After careful management of nets and chemical-free rearing, we have finally succeeded in producing farmed mackerel that is as good as natural mackerel.

The meat quality is improved by emptying the stomach for at least 7 days before shipment, so the meat quality is maintained and the meat itself has not only a crunchy texture and flavor, but also a good umami taste with moderate fat content.
It is controlled without medication and is safe and secure. We aim to provide fresher, chewier and more smooth textured masaba.

Criteria for certification of Himuka Hong Saba

1. Must be chub mackerel farmed by the Kitaura Farmed Mackerel Cooperative
2. Must be farmed without medication
3. Prior to shipping, the meat must be completely removed from the stomach contents by stopping the feed (at least 7 days) to stabilize the meat quality.
4. Fish must weigh 400 gm or more.
5. Breeding history (type of food, etc.) must be clear.

The know-how developed in cooperation with the prefectural government and local fishing cooperatives has produced a quality as good as that of natural products.