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Pacific Saury Whole ~ Sanma
Weight : 450g/pack, 4-6pcs/pack, Frozen Whole Fish
Pacific Saury / Sanma is a popular fish that represents the taste of autumn in Japan.
It is popular for its rich, greasy taste, and the bittersweet taste of cotton (internal organs) is rather preferred.
Grilled with salt is common cook.
Product images are for illustrative purposes only.
Actual products may be differ in size due to cutting.
- Wild Catching Fish
- Whole Fish
- Not Gutted, Not scale Off
- Weight indicated is the minimum what you will receive
Sanma is prepared in myriad ways. However, the most traditional and popular preparation is called shio yaki（塩焼き), which means ‘salt grilled.’
Sanma No Shioyaki
2 Pacific saury (sanma)
2 inch daikon radish (option)
1 lemon (option)
Soy sauce (option)
1. Gather all the ingredients.
2. Rinse the fish in cold running water and pat dry. Sprinkle sea salt on both side of fish. Set aside for 10 minutes. This will dehydrate the fish.
3. To avoid the fish skin bursting during grilling, insert a sharp knife next to the gill and score lengthwise (see below).
4. The fish has a line running across its body where you need to score so just follow that line.
5. Repeat on the other side.
6. Start the grill.
7. Place the sanma on the grill. Face down the side that is going to be showing when you serve. Grill about 8-10 minutes each side.
8. Grill over strong heat but no flame. When charcoal gets too hot and the fish is about to catch fire, sprinkle some water on the flame so the fish doesn’t get burnt. This is common since Sanma is fatty.
9. Around 8-10 minutes, the eye turns white, and that’s the sign it’s cooked. Flip the fish carefully just once.
10. Grill the other side for 8-10 minutes and serve on a plate.
11. Right before you serve, grate daikon. Squeeze liquid out gently and serve next to lemon wedges. Pour soy sauce over the grated daikon and place it on top of fish to eat together.