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–+ servings

Sanma no Shioyaki (Grilled Pacific Saury)

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Author Yuto Omura
Servings 2 portions

Ingredients 
 

  • 500 ml water for cleaning
  • 3 tbsp sake for cleaning (optional)
  • 2 pacific saury (sanma) whole, prefer large/fatty, clear eyes, shiny belly
  • 1 tsp salt fine sea salt preferred, 0.8–1.2% by weight
  • grated daikon radish (daikon oroshi) 1 tbsp per serving
  • Japanese soy sauce (koikuchi shoyu) optional
  • citrus of choice kabosu, sudachi or lemon/lime in a pinch

Instructions 

  • Take a large bowl and add 500 ml water and 3 tbsp sake. Submerge 2 pacific saury (sanma) in the water and rub the surface gently, paying extra attention to the area around the gills and belly.
    washing pacific saury in a bowl of water
  • Dry thoroughly with kitchen paper.
    patting pacific saury dry with kitchen paper
  • Sprinkle an thin even layer of salt over each side. Line a plate with kitchen paper and place the saury on top, then rest in the fridge for 15 minutes.
    2 pacific saury sprinkled with salt on a wooden chopping board
  • Wipe a thin layer of oil over a wire rack, then place it under the heat source and preheat your grill or broiler on high (approx 260 °C (500 °F)) for about 5 minutes.
    wiping oil on fish grill
  • Take the sanma from the fridge and gently blot the surface with kitchen paper to remove any drawn-out moisture. Lightly re-salt both sides, and pinch a thin layer of salt on the fins and tails for better presentation (optional).
    washing sanma with kitchen paper
  • Lay the fish on the oiled grate so that the head is facing left and belly facing down. Place under the heat source and grill for 5-7 minutes or until the skin turns brown and crispy, then flip and repeat for 5-7 minutes on the other side.
    two salted pacific saury on a Japanese fish grill
  • Flip once more and broil the first side once more for 10-20 seconds to revive the crispiness, then transfer to a serving plate. Serve each portion with 1 tbsp of grated daikon radish (daikon oroshi) topped with a dash of Japanese soy sauce (koikuchi shoyu) and a wedge of citrus of choice. Enjoy!
    Grilled Sanma (Pacific Saury) on a long off-white oval plate with sudachim grated daikon and a splash of soy sauce

Notes

Shichirin (charcoal): Start over fully ashed coals with the fish several cm from the embers, cook ~7 min per side.
Gas fish grill (both-sided): Preheat the empty chamber 8 min, cook ~5-7 min per side or use auto mode.
Nonstick frying pan: Preheat to steady medium, optional parchment/fish-liner. Cook 4-6 min per side, uncovered.
Oven broiler/toaster: Preheat broiler 5 min. Rack ~15 cm (6 in) below element. Broil 6-10 min per side (watch toaster closely).
Air fryer: Preheat basket. Cook at 200-210℃ (392-410°F) for 7-10 min.
Storage: Fridge 1-2 days. Freezer up to 1 month (wrap tightly, then bag; thaw in fridge).
Serving ideas: Steamed White Rice (Gohan), Mixed-Grain Rice (Zakkoku Gohan), Mushroom Miso Soup, Spinach Ohitashi