Best eaten: Stewed in miso
Like the sanma, saba is in its prime when caught in autumn as it has plumped up for the colder weather and its flesh is silky smooth and luscious. The freshest catch can be eaten raw. But as the fish goes bad quickly, it is also frequently pickled, cured, braised or grilled with salt. One favourite home-style dish is saba misoni — saba stewed in miso — which makes for a warm, comforting meal as the weather turns crisp.