Pacific Saury

Pacific saury, known in Japanese as sanma, sold whole and frozen.

It is a small, slim, oily fish with a single straight backbone and dark, rich flesh — closer in character to mackerel than to a white fish. That oil is the reason it is almost always grilled: over direct heat the fat renders, the silver skin crisps and blisters, and the flesh underneath stays soft. Salt and a wedge of lemon are genuinely all it needs.

Why Choose It?

• Sold whole: one fish is one serve, so there is no portioning to do.
• Oily flesh: it bastes itself on the grill instead of drying out.
• Strong flavour: it stands up to salt, smoke, citrus, soy and grated daikon.
• Simple backbone: the frame lifts out in one piece once it is cooked.

Cooking Methods:

• Salt-grilled: salt both sides, rest briefly, then grill over high heat until the skin chars in patches.
• Charcoal: the classic treatment — direct heat, turned once, served with grated daikon and soy.
• Pan-fried: hot pan, very little oil, and a lid off so the skin stays crisp.
• Oven or air fryer: high heat on a rack so the fat drips away from the fish.
• Simmered: cut into lengths and braised in soy, mirin, sugar and ginger.

The One Rule:
Cook it hot and fast. Saury on a moderate heat turns soft and greasy; the fat needs to render hard enough to crisp the skin, and that only happens when the heat is high.

Storage:
Keep frozen at −18°C or below. Thaw overnight in the fridge, pat dry, cook within a day and do not refreeze.

Allergen:
Contains fish.

Salt, high heat, lemon. Order now.