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Atka mackerel fish
Atka mackerel fish is popular, and is commonly
sliced and dried. It is caught in almost all of the areas
in Hokkaido and its hauls are similar in size to Alaska pollock
and salmon. The hauls in Monbetsu city and Abashiri city are
quite large.
Before the civil war, it wasn't eaten as much because it loses
its freshness quickly. However, due to the food shortage,
its hauls rapidly increased after the war.
Large atka mackerel fish are used raw, or sliced and dried.
Small atka mackerel fish are used as raw materials for fish
paste. Since the late 1980's, the hauls of Alaska pollock
have decreased. Therefore, atka mackerel is more often used
as raw materials for fish paste than Alaska pollock.
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| (Main productive areas in Okhotsk)Abashiri city, Shari town,
Yubetsu town, Monbetsu city and Okoppe town |
(Time of shipment)September - November
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| For dish |
| Eating grilled, "Hokke no hiraki", which
is sliced and dried fatty atka mackerel, is standard.
It is a very popular dish at Izakaya(s) (Japanese style
pub), as well as at home. Atka mackerel is normally
boiled raw in soy and fried. It is also used to make
soup with fish paste, called Tsumire. Nuka bokke is
pickled in rice bran and has been eaten for a long time
as preserved foods. |
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