Grilled & Fried
Grilled Sanma (Salt-Grilled Pacific Saury)
Sanma, or Pacific saury, is the fish that signals autumn in Japan. When sanma appears in supermarkets and at fish counters in September and October, Japanese people know the season has changed. The tradition of eating grilled sanma with grated daikon and a squeeze of sudachi goes back centuries. It is perhaps the purest expression of Japanese cooking philosophy: take a seasonal ingredient at its peak and prepare it simply. The bitterness of the fish's innards, the crispy salt-crusted skin, and the sharp tang of citrus create a harmony that no elaborate preparation could improve upon.
Salt-grilled Pacific saury, a beloved autumn dish in Japan. Simple preparation that brings out the rich, savory flavor of the fish.
Prep 5 minCook 15 minServes 2Easy
Ingredients
- 2 whole sanma (Pacific saury), gutted and cleaned
- 1 tablespoon salt
- 1 daikon radish (about 5cm), finely grated
- Soy sauce, for drizzling
- 1 lemon or sudachi, cut into wedges
Watch How to Make It
Instructions
- 01Pat the fish dry with paper towels. Make 2-3 shallow diagonal cuts on each side.
- 02Sprinkle salt generously over both sides of each fish. Let rest for 10 minutes.
- 03Preheat grill to high heat. Place fish on the grill rack.
- 04Grill for 6-7 minutes per side until the skin is crispy and charred in spots.
- 05Serve with grated daikon on the side. Squeeze lemon or sudachi over the fish and add a splash of soy sauce to the daikon.
Pro Tips
- The key to great grilled sanma is high heat. You want the skin to blister and char while the inside stays juicy.
- If you don't have a fish grill, a broiler set to high works well. Place the fish on a foil-lined baking sheet.
- Fresh sanma should have clear eyes and firm, shiny skin. Avoid fish that looks dull or has soft flesh.
- Some Japanese people eat the bitter innards — it is an acquired taste but considered a delicacy.
Nutrition Facts
Per serving (approximate)
280Calories
20gProtein
2gCarbs
22gFat
Frequently Asked Questions
- Where can I buy sanma outside Japan?
- Sanma can be found frozen in Japanese and Korean grocery stores, often labeled as 'Pacific saury' or 'mackerel pike.' If unavailable, sardines or mackerel can be grilled using the same technique.
- What is sudachi?
- Sudachi is a small, green Japanese citrus fruit with a sharp, fragrant flavor. It is the traditional pairing with grilled sanma. Lemon or lime can be substituted if sudachi is unavailable.
- Do I need to remove the innards?
- It's a matter of preference. In Japan, many people eat the innards for their distinctive bitter flavor. If you prefer a milder taste, have your fishmonger gut the fish, or remove them yourself before grilling.
