Atka mackerel, a cold-water fish of the northern seas around Hokkaido, almost always sold split and dried (hokke no hiraki) rather than fresh because its flesh spoils quickly. Salted and butterflied, then grilled, it has rich, soft, faintly oily white flesh with a savoury depth, served skin-on as a large, satisfying grilled fish. It is a staple of izakaya menus.
Where it comes from
A northern-seas fish associated above all with Hokkaido, traditionally salted and dried because its flesh spoils fast.
In the kitchen
Salted, butterflied and grilled skin-on as hokke no hiraki, a classic izakaya grilled fish.
Nutrition (per 100g)
~115kcalCal
~18.0gProtein
~4.0gFat
~0.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
