Mackerel and sardines are the fish most often associated with Kokura nuka-daki. Both are oily fish, but they create different impressions.
Mackerel nuka-daki
Mackerel has thick flesh and satisfying richness. Simmered with nuka-doko, it becomes a hearty dish with clear fish umami.
Sardine nuka-daki
Sardines are smaller and let the fish and sauce feel more integrated. They make it easy to notice the aroma of nuka-doko in each bite.
How to choose
Choose mackerel if you want a fuller fish dish. Choose sardines if you want to try the nuka-doko aroma and sauce in a lighter way.
Source: Kitakyushu City, Research Report on Rediscovering the Food-Cultural Value of Kitakyushu's Local Dish Nuka-daki (March 2025).