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Delicious cooking methods for pacific saury

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Beautifully presented sanma (pacific saury)

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3. Cut open the belly and remove the internal organs. After removing the head, insert the knife into the belly of the saury. Cut from the belly to the head with a knife, being careful not to damage the internal organs. Remove the innards of the saury. Remove the internal organs. Once you remove it, rinse it immediately with tap water to clean it. Fillet the saury into three pieces. 4. Fillet the saury into three pieces! This is the key point I want the sashimi to be as thick as possible, so I start by cutting from the part closest to the bone.

The basic way to present grilled fish, including saury, is to have the head facing to the left. The reason why grilled fish should have its head facing left is said to be because it is easier to eat with chopsticks if the head is on the left side and doesn't get in the way. *There are various theories. Just for your reference! Additionally, garnishes such as grated daikon radish, sudachi citrus fruit, and lemon that accompany grilled fish are generally placed on the front right side of the plate.

First of all, when I buy saury, I make sure to check its freshness. The eyes should be clear and not bloodshot. The tip of the mouth is yellow. It is thick overall and has a firm stomach. I usually check these three points. I hope you all choose fresh, delicious saury and try cooking it.