{"product_id":"premium-wild-saba-japan","title":"Premium Wild Saba Japan","description":"\u003cstyle\u003e\n.seto-wrap{font-family:-apple-system,'Helvetica Neue',Arial,sans-serif;color:#1a1a18;max-width:720px;margin:0 auto;line-height:1.7;}\n.seto-hero{background:#fff8f6;border-left:3px solid #B15A3C;padding:18px 22px;margin-bottom:24px;}\n.seto-hero-eyebrow{font-size:11px;letter-spacing:3px;color:#B15A3C;font-weight:700;text-transform:uppercase;margin-bottom:6px;}\n.seto-hero-title{font-size:18px;font-weight:700;color:#1a1a18;margin-bottom:4px;}\n.seto-hero-sub{font-size:13px;color:#6b6b66;}\n.seto-section{margin-bottom:28px;}\n.seto-h3{font-size:15px;font-weight:700;color:#1a1a18;margin-bottom:10px;letter-spacing:0.3px;}\n.seto-p{font-size:14px;color:#3a3a36;line-height:1.8;margin-bottom:12px;}\n.seto-spec-table{width:100%;border-collapse:collapse;margin-top:8px;}\n.seto-spec-table td{padding:8px 12px;font-size:13px;border-bottom:1px solid #f0ede9;}\n.seto-spec-table td:first-child{color:#9b9b94;font-weight:600;letter-spacing:1px;text-transform:uppercase;font-size:11px;width:130px;}\n.seto-spec-table td:last-child{color:#1a1a18;}\n.seto-rare-note{background:#1a1a18;color:#fff;padding:14px 18px;border-radius:6px;font-size:13px;line-height:1.6;margin-top:20px;}\n.seto-rare-note strong{color:#E8B080;}\n.seto-pairing{font-size:13px;color:#6b6b66;font-style:italic;border-top:1px solid #f0ede9;padding-top:14px;margin-top:18px;}\n\u003c\/style\u003e\n\u003cdiv class=\"seto-wrap\"\u003e\n\u003cdiv class=\"seto-hero\"\u003e\n\u003cdiv class=\"seto-hero-eyebrow\"\u003eJapan · Wild Saba\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-title\"\u003ePremium Wild Saba\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-sub\"\u003eBrought directly from Japan — only by Hokkaido Uni Shop.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eWhat is Premium Wild Saba?\u003c\/strong\u003e\u003cbr\u003eSaba (鯖) is Japanese mackerel, and this is the wild-caught fish — prized for a rich, oily flesh and a bold umami. Wild saba has a more complex flavor than farmed, and carries the most fat in its autumn-to-winter peak, when aki-saba and kan-saba (autumn and cold-season mackerel) are at their best.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003eSaba is a staple of Japanese cooking with a range of classic treatments. The oil is the point: it crisps the skin when grilled, enriches a miso simmer, and gives shime saba its silky, vinegar-cured richness. At a high-end sushi counter, very fresh saba is served as sashimi and nigiri.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"seto-spec-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eSaba (鯖) — mackerel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCatch\u003c\/td\u003e\n\u003ctd\u003eWild-caught\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e[要確認 — 重量 \/ 尾数]\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeason\u003c\/td\u003e\n\u003ctd\u003eAutumn–winter (peak)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eState\u003c\/td\u003e\n\u003ctd\u003eFresh\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBest for\u003c\/td\u003e\n\u003ctd\u003eShime saba, salt-grilled, miso-simmered, sashimi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eHow to enjoy\u003c\/h3\u003e\n\u003cp class=\"seto-p\"\u003eSalt-grilled (shioyaki) is the everyday classic — salt the fillet, grill until the skin crisps and the fat runs, and serve with grated daikon. Saba miso (simmered in miso and ginger) is the other staple, the miso balancing the oily richness. Shime saba cures the fillet in salt then vinegar, firming it for sushi and sashimi. Very fresh and sashimi-grade, it's also served raw. Thaw or keep cold and cook it fresh.\u003c\/p\u003e\n\u003cp class=\"seto-pairing\"\u003ePairing notes — salt, grated daikon, miso and ginger, rice vinegar, sudachi, and a dry sake.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-rare-note\"\u003e\n\u003cstrong\u003eHandling:\u003c\/strong\u003e Ships fresh; keep refrigerated and cook within a day or two of arrival. Saba is at its best cooked or vinegar-cured — for raw preparations, use only fish that is sashimi-grade and eat it the day it arrives. A pre-order item that usually takes about a week to prepare. Any transit damage should be reported to the carrier directly.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Hokkaido Uni Shop","offers":[{"title":"Default Title","offer_id":43902571085990,"sku":"SBA001","price":59.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0503\/2886\/2886\/products\/pixta_37197237_Mcopy.jpg?v=1673931131","url":"https:\/\/hokkaidouni.com\/products\/premium-wild-saba-japan","provider":"Hokkaido Uni Shop","version":"1.0","type":"link"}