When the autumn night breeze starts to feel chilly, there is a seasonal delicacy that is an essential part of the Japanese dining table. That delicacy is the Pacific saury, a fish with a long, slender, silvery body and a sharp, sword-like mouth. At this time of year, when it is at its most fatty and delicious, grilling it with salt is a staple in Japanese households. In this article, we will introduce the appeal of Pacific saury, the ultimate deliciousness of grilling it with salt, and some tips on how to enjoy it to the fullest, which we hope foreign visitors will also know.

What is saury?

The name "sanma" (saury) comes from the fact that it is caught in autumn and its long, thin sword-like shape. In autumn, schools of saury pass through the waters near Japan as they migrate south to spawn, and large quantities are caught at this time of year. Particularly fatty and delicious are saury that have stored up nutrients in the northern seas from summer to autumn.

Why is salt-grilled food the most delicious?

Pacific saury is rich in high-quality lipids such as DHA and EPA. These fats become umami-rich when grilled, bringing out a fragrant aroma.

The secret to the deliciousness of salt-grilled fish

1. Simple is best: No extra seasonings are used. Just sprinkle salt on the saury and grill it. This simplicity brings out the saury's natural flavor to the fullest.

2. Fragrant aroma: When grilled, the skin becomes crispy and the fat inside oozes out. The fragrant smoke and aroma that rises at this time are the perfect spice to whet your appetite.

3. The bittersweet taste of the innards: This may surprise many foreigners, but in Japan, saury innards are often eaten together. The bitter taste creates an exquisite balance with the sweetness of the fat, making you want to eat more and more rice.

How to choose delicious saury

If you're going to grill saury with salt, you want to choose fresh and delicious saury. Here are some points to keep in mind when choosing saury at a restaurant.

• Yellow mouth tip: A fresh saury has a yellow mouth tip and a shiny, silvery body.

• Clear eyes: This is a sign of fresh fish. Check to see if the eyes are cloudy.

• The body is stiff: When you hold it, it is fresh when it is stiff and does not hang loose.

How to make the ultimate salt-grilled fish

We will show you how to make delicious grilled salted saury at home easily.

1. Preparation: Use the saury as is, without washing it. Wipe off the moisture with kitchen paper and sprinkle salt generously on both sides. Sprinkling more salt on the belly area, where the innards are, will remove the fishy smell and make it more delicious.

2. Grilling: Make sure the grill or fish grill is thoroughly heated before adding the saury. The trick is to grill it quickly over high heat. This will ensure the skin is crispy and the meat is plump. Once one side is golden brown, flip it over and grill the other side.

3. Finishing touches: Place the grilled saury on a plate and garnish with grated daikon radish, sudachi citrus fruit, and lemon.

Why grated radish and sudachi?

Why do we garnish salt-grilled saury with grated daikon radish and sudachi (a citrus fruit)? There's a good reason for this, too.

• Grated daikon radish: The digestive enzymes in grated daikon radish break down the fat in saury and prevent stomach upset. The refreshing spiciness of grated daikon radish also goes well with fatty saury.

• Sudachi and lemon: The acidity of these citrus fruits helps to reduce the oiliness of the saury and leaves a refreshing aftertaste. The added aroma also enriches the flavor.

I want to tell foreigners! How to eat grilled salted saury deliciously

In Japanese households, there is a unique way to eat saury.

1. First, remove the head and tail: Use chopsticks to carefully remove the head and tail.

2. Peel the flesh along the spine: Using chopsticks, gently peel the flesh from top to bottom along the spine.

3. Remove the whole bone: Once you've eaten half the meat, peel off the rest and remove the entire large backbone. This takes a bit of practice, but once you've mastered Japanese food culture, you'll feel like you've mastered it!

4. Challenge yourself with the innards! Be brave and give the innards a try. Eat them with grated daikon radish and a little soy sauce and you'll discover a new delicious flavor.

There is also something called "Neji Neji Kushi" which is a skewer that can be easily eaten with one hand!

Sanmai Pacific Saury Thread Skewershttps ://tenposstar.com/ja/merchant/651511790da98

Conclusion

Grilled salted saury is a simple yet profound dish that symbolizes the Japanese autumn dining table. The delicious umami of the fat, the savory aroma of seasonal saury, and the exquisite harmony created by grated daikon radish and sudachi citrus are truly the culinary essence of Japanese food culture. If you come across fresh saury in a Japanese supermarket this fall, be sure to give it a try. Then, enjoy the flavors of Japanese autumn to your heart's content with your family and friends.