Sanma Shioyaki (grilled pacific saury)

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.

Sanma Shioyaki (grilled pacific saury)

INGREDIENTS

• 2 Pacific saury (sanma)
• ▢kosher/sea salt (I use Diamond Crystal; use half for table salt)

For Serving

• ▢2 inch daikon radish (option)
• ▢1 lemon (option)
• ▢soy sauce (option)

INSTRUCTIONS

 

• Gather all the ingredients. For a non-charcoal grilled recipe, click here.
  
• Rinse the fish in cold running water and pat dry. Sprinkle salt on both sides of the fish. Set aside for 10 minutes. This will dehydrate the fish.
• To avoid the fish skin bursting during grilling, insert a sharp knife next to the gill and score lengthwise (see below).
• The fish has a line running across its body where you need to score so just follow that line.
• Repeat on the other side.
• Start the grill.
• 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.
• 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.
• Around 8-10 minutes, the eye turns white, and that’s the sign it’s cooked. Flip the fish carefully just once.
• Grill the other side for 8-10 minutes and serve on a plate.
• Right before you serve, grate daikon. Squeeze liquid out gently and serve next to lemon wedges. Pour soy sauce over the grated daikon and place it on top of fish to eat together.

To Store

• You can keep the leftovers in an airtight container and store in the refrigerator for a day or in the freezer for a week.

https://www.justonecookbook.com/grilled-sanma/