37 Tried and True Best Japanese Canned Mackerel in 2022

Kinka mackerel is known to be high-quality and succulent. This is caught and processed under strict standards, and immediately hand-packed at Ishinomaki port after harvest. It's a luxury canned good that is even sold in gift sets with daiginjo sake, so you know it's good!

Some of our staff have never tried it because of the relatively high price. And when we did, we were amazed at the difference from "regular" canned mackerel. It melts in your mouth. The miso flavor is not overpowering, but covers the strong smell of the fish, so this will be easy for even non-seafood lovers to enjoy.

It's well-balanced and the flavor permeates every bite. The texture is not too chewy or too mushy but just right. We can recommend this canned mackerel without hesitation!

With a lighter miso flavor than our top choice, this one has a satisfying taste that makes it a canned mackerel loved by many consumers. It's right on the line between too rich and too mild: a perfectly-balanced flavor.

The texture is also notable. It is so soft that it breaks apart easily without effort. When you chew, you feel the softness but also some resistance from the flesh, and the overall mouthfeel is high-quality. The only drawback is that some may find the smell a bit strong.

Made only from large, fatty mackerel brought to port Choshi in Chiba, along with green onions directly from local farms, this is certified as a regional specialty product.

The tasters were very impressed with the flavor of the green onions. One said it's a perfect pairing for the mackerel, and another commented that they would not only eat this all the time, but will recommend it to others!

The lightly sweet seasoning doesn't at all overpower the fish; instead the two are exquisitely balanced. This is a rich offering that shines on its own. We recommend eating it as-is, with white rice and some nice sake.

Select Japanese mackerel is infused with shio-koji (salted fermented rice) and simmered in miso for a gentle sweetness packed with umami. The richness of the miso takes main stage, and lingers in the aftertaste too.

Although you can taste the mackerel, the fishy smell is not there at all. It should be easy to enjoy for even those who are a bit squeamish about strong-tasting fish. And if you live in Japan, it's easy and cheap to buy at the convenience store.

Soy sauce and sugar combine for a salty, sweet taste that will be a perfect accompaniment to rice. It's a rich and strong flavor, but not too salty. Compared with Kyokoku's miso-simmered mackerel, our number nine choice, we liked this better.

There's no fishy smell either. The flesh is firm with a solid mouthfeel. The well-balanced flavor and texture make for a satisfying meal. We can see why it's so popular!

The most distinctive feature of this might be its easy-to-spot can, but that doesn't mean it's bad. It's a solid choice that rated above-average in terms of flavor, oiliness, aroma, and texture. With nothing to stand out, there's also nothing to dislike!

Our tasters thought it would be enjoyed by a variety of eaters regardless of preferences. They described it as "uncomplicated but good" and "securely delicious." You would be hard-pressed to go wrong with this one.

The Sendai miso combines with domestically-caught fatty mackerel for a taste like you find in Japanese homestyle restaurants. The miso is strong and sweet, but not overwhelming, and doesn't linger on the palate.

Rather than a smooth paste, the miso is a bit slippery and sticky in texture. Combined with the oiliness of the fish itself, the overall mouthfeel is soft and greasy. If you like oily, rich and viscous foods, you'll love this unique offering.

If you've studied French, you will recognize "Ça va?" as akin in meaning to "how about" or "how goes it?" Here it's a play on words, as "saba" is the Japanese word for mackerel. Out of the three flavors in this series, we liked the lemon-basil best.

Mackerel can be greasy and smelly, but the refreshing lemon taste balanced it perfectly here. The basil is strong, and the flavor overall is well-balanced. It won't fit the bill if you want a typical Japanese taste, but it's truly delicious.

Mackerel from the Sea of Japan is simmered in miso and sugar from Shinshu (Nagano prefecture.) The result left our tasters saying things like "it's so tasty and delicious" and "it's rich with a deep flavor." The miso especially has a high-quality taste with no sense that they cut corners.

The flesh of the fish is quite soft, but dense and satisfying. The bones melt away and it can be eaten without picking them out. This is a must-try for those who like a soft, tasty mackerel.

Whole-bean soy sauce, Okinawa sea salt, and Hokkaido beet sugar season this Sanriku mackerel known for its oiliness. Although the packaging makes it seem high-class, the taste left us wondering if it was really so.

It's not that it was bad, however. The aftertaste is a bit bitter, which makes the smell of the mackerel stand out. We wouldn't say it's too fishy, but definitely a good match for seafood lovers and adult palates.

This refreshing canned mackerel is marinated with vegetables like carrots and onions. The fattiness is moderate, and it has a good mouthfeel. The slightly sour flavor is a great match for the fish.

It will be excellent on its own, but even better added to salads or pasta. If you want a lighter change of pace from miso and soy sauce, definitely give it a try.

With select mackerel that's thick and chunky and whole-bean soy sauce as seasoning, this has a soft texture and is easy to eat. It may not satisfy those who like strong, deep flavors, but it has a refreshing taste.

The sweetness and aroma of the soy sauce were popular with our taste-testers. However, the lightness of the seasoning didn't fully cover the fishy odor.