When autumn comes around, I crave fish, mushroom, and chestnut. These are just a few of the seasonal ingredients that the Japanese enjoy as the temperature drops and the evening air gets crisp. It’s when I eagerly anticipate one of my favorite autumn fish called sanma, or Pacific saury. Luckily for me, my husband mastered charcoal grilling over the summer (see our BBQ recipes). So, we actually charcoal-grilled this fish for the first time instead of oven-broiling it as in my other sanma recipe. The smokiness from the charcoal added another layer of flavor and it was amazing! That’s why I’m so excited to share this Sanma Shioyaki recipe with you today.
What is Sanma Shioyaki?
Sanma (秋刀魚) is the Japanese name for Pacific saury, a type of migratory ocean fish that matures in the fall. It’s a well-known seasonal fish that represent autumn in Japanese cuisine. It literary means “autumn swordfish” in reference to sanma’s season and its body shape resembling a sword. It’s also called mackerel pike. Sanma is often salted and grilled in a Japanese cooking preparation we call shioyaki (塩焼き), where shio means salt and yaki means grilled. Since fish in Japan like sashimi is generally very fresh, we use a simple cooking method to enjoy the fish’s freshness itself. You may recognize this word from similar dishes like saba shioyaki (salt-grilled mackerel).
Ingredients You’ll Need
Make sure to use the freshest fish that you can find. You can purchase sanma in most Japanese supermarkets during the autumn season.
whole Pacific saury (sanma) kosher salt – I use Diamond Crystal brand daikon radish – peeled and grated; optional wedge lemon – optional; or use sudachi if you can find it! soy sauce – optional
How To Make Sanma Shioyaki
Sanma is usually grilled whole with the head and guts intact. Here’s how to prepare it:
4 Cooking Tips for Sanma Shioyaki
How To Eat Sanma Shioyaki
We usually serve sanma with grated daikon radish on the side and a wedge of lemon (in Japan, we usually use sudachi). The guts (mainly stomach and intestines) are highly nutritious but very bitter, so we often skip eating this part. Some Japanese actually eat it!
What To Serve with Sanma Shioyaki
I love fall, and this Sanma Shioyaki is a truly delicious way to enjoy sanma season! Here are some recipes for dishes that I suggest serving with this fish:
Rice: Japanese Steamed White Rice, Takokomi Gohan (mixed rice), Sweet Potato Rice, Mushroom Rice Soup: Homemade Miso Soup, Japanese Clear Soup (Osumashi), Tonjiru (pork and vegetable miso soup) Side Dishes: Simmered Kabocha, Kimpira Gobo (braised burdock root), Spinach with Sesame Sauce (Gomaae), Nishime/Chikuzenni Pickles: Everyday Pickles (Asazuke), Tsukemono (Soy Sauce Pickling), Cabbage Pickles
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