Mackerel

This popular sea fish is caught and eaten the world over. Because it has a tendency to lose its freshness relatively quickly, and its fishy smell is quite noticeable, it is more often than not eaten cooked in some form or other, for example smoked, vinegared, salt-grilled, and simmered. Specimens caught in autumn and winter in Japan tend to have a higher fat content and are rich in inosinate and, consequently, umami.

Levels of naturally occurring glutamate（mg/100g）：10〜30
Levels of naturally occurring inosinate（mg/100g）：130〜280