A mackerel whose head is immediately cut off to maintain freshness.
After catching mackerel in Yakushima, to maintain freshness, the head is immediately cut off and the blood is drained in an instant. This mackerel is called "Kubie Sabo". Mackerel, which deteriorates quickly, is generally considered difficult to eat as sashimi, but Kubie Sabo can be eaten as sashimi. The thinly sliced, light red and plump Kubie Sabo sashimi has a refined flavor that is not inferior to sea bream or flounder!