Seafood
Pacific saury
サンマ さんま sanma
Also known assanma
At its best in Sep, Oct
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Shioyaki (salt-grilled)
Grill over high heat at a distance. Connoisseurs eat the bitter innards too.
Sashimi
Only for very fresh fish. Good with ginger or garlic soy sauce.
Kabayaki and fish balls
Filleted and glazed; the bones go into fish-ball soup.
How to choose
A faintly yellow snout and a dark blue sheen on the back. A firm belly, and the head should not droop when held.
Storage
Spoils quickly, so eat the same day. Remove the guts before freezing.
Main areas
Good to know
Once a cheap everyday fish, poor catches in recent years have pushed prices up. Changing migration routes and rising sea temperatures are blamed.
