In Japan, saba, or mackerel, is caught mainly off the eastern coasts of Kyushu and Honshu but the fish can also be found as far north as
. With its silvery-blue skin and large eyes, this "autumn" fish comes into season during the chillier months leading up to winter. At this time, the saba have plumped up for the cold weather, and the extra layer of fat gives the flesh a wonderfully chewy texture and intense flavor. At JUA, we grill ours with a touch of olive oil and sea salt and serve with a wedge of lemon.