Norwegian mackerel lands in Tokyo

Fresh Norwegian mackerel has arrived in Tokyo to mark the start of the season, coinciding with the Norway Seafood Festival.

The premium fish, known in Japan as ‘Saba Nouveau’, was flown fresh from Norway on 11 September, continuing a tradition now in its sixth year.

Inspired by France’s Beaujolais Nouveau wine tradition, the annual delivery celebrates the first catch of Norway’s new mackerel season.

“We’re proud to welcome the first Norwegian mackerel of the season back to Japan,” said Jan Eirik Johnsen, country director of the Norwegian Seafood Council in Japan.

“This tradition has become special to both our countries,” he added, highlighting its connection with Japan’s appreciation of seasonal firsts, or hatsumono.

Norwegian mackerel is recognisable by its blue stripes and naturally rich flavour. The seasonal fish is available from August to November, when Atlantic mackerel reach Norwegian waters after months of feeding.

The fish is commonly prepared as saba no shioyaki, or salt-grilled mackerel, while other popular dishes include saba misoni. It can also be used for sushi after freezing. With a fat content of up to 28% and rich in omega-3 fatty acids, vitamin D and protein, Norwegian mackerel has become an established seasonal delicacy in Japan.

Norway exported 207,927 tonnes of mackerel worth NOK 8.5 billion (€790 million) in 2025, with Japan accounting for around 40% of the volume and remaining its largest market.

Held at Tokyo Solamachi’s Sky Arena from 11–13 September, the Norway Seafood Festival also introduced Norwegian herring for the first time. Herring has gained attention as Japanese consumers and businesses seek versatile alternatives amid tighter global mackerel supplies and higher prices.

“Maybe herring can become even more of an expected staple in Japan,” Johnsen said.