Do Not Miss This Grilled Sanma Recipe Any More

Sanma or Pacific Saury is fish that becomes available in fall, and literary means "autumn sword fish" in reference to sanma season and its body shape resembling a sword.

As you know, the Japanese eat fish raw for sushi and sashimi, therefore, fish in Japan is generally very fresh. In order to enjoy the fundamental quality of the fresh fish itself, the most common preparation of fish is to sprinkle salt and grill. We call it Shioyaki – shio means salt and yaki means grilled. Now you start to recognize the menus from Japanese restaurants such as Saba Shioyaki, Salmon Shioyaki, and so on.
One unique feature about preparation for sanma is that it is usually grilled whole with the head and guts intact. This highly nutritious gut part is very bitter, but some Japanese actually eat the guts.

Grilled Sanma Recipe

Ingredients:

• 2 Pacific saury
• Sea salt
• 1 - 11/2 inch daikon
• 2 lemon wedges
• Soy sauce

Instructions:

1. 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.
2. To avoid the fish skin bursting during grilling, insert a sharp knife next to the gill and score lengthwise.
3. The fish has a line running across its body where you need to score so just follow that line.
4. Repeat on the other side.
5. Start the grill.
6. 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.
7. 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.
8. Around 8-10 minutes, the eye turns white, and that's the sign it's cooked. Flip the fish carefully just once.
9. Grill the other side for 8-10 minutes and serve on a plate.