You can get mackerel in Japan but they are boiled and cut so that you can cook them easily in any kind of sauce and cooking. But in Norway, it is common to have mackerel in tomato sauce. While I was in Norway, I had joy of eating mackerel in tomato sauce on bread every day.
The other day, I was watching a TV on how different canning process is in Japan, Norway and Spain. Cuts, ingredients used, and how these cans are used depends on the culture. In Japan, canned fish are often in the water so it is easily used in any kind of cooking but countries such as Spain and Norway, they are ready to eat for example drenched in oil or in tomato.
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