Fresh Pacific Saury (Sanma) 新鮮秋刀魚

A true taste of Japanese autumn, Sanma (Pacific Saury) is one of Japan’s most anticipated seasonal fish. Prized for its rich, savoury flavour and naturally oily flesh, sanma is at its best during the autumn season, when the fish develops its characteristic depth and satisfying texture.

Traditionally enjoyed simply grilled with salt (shioyaki), sanma needs very little preparation to showcase its natural flavour. Serve it with grated daikon and a squeeze of sudachi or lemon for a classic Japanese meal.

Available only for a limited time during its seasonal harvest.

Suggested Preparation

For the most traditional preparation, lightly season the whole fish with salt and grill until the skin is crisp and lightly charred and the flesh is cooked through. Serve hot with grated daikon, soy sauce, and fresh citrus.

日本秋刀魚較其他產地乾淨及肉身物甜美，而且營養豐富，秋刀魚油的omega-3不飽和脂肪酸豐富，又含有EPA與DHA，可以降低人體的壞膽固醇及三酸甘油脂，預防動脈硬化和血栓，也有助於小孩腦部發育，對老人延遲老化痴呆也很有幫助。製作壽司用的秋刀魚肉要先用鹽和醋（有時用檸檬汁）進行醃製後方可使用。最常見的烹製方式是將整條魚鹽烤，搭配白飯、味噌湯、蘿蔔泥一同食用。