Toshijima Island Toro-sawara Mackerel
Toshijima island’s toro-sawara mackerel is a highly prized delicacy. At the season’s peak in October, the fish are so tender they must be caught individually on lines rather than in nets. The flavorful flesh, said to be even richer than fatty tuna, is quickly shipped to eager customers in major cities, where it is usually served as sashimi or lightly seared. No part of the fish is wasted: the tails are excellent grilled, and the heads are made into stock for soup.