Pacific Saury [Sanma]

Japanese Name and Pronunciation:

[sanma]

Japanese cuisine holds the Pacific Saury, known as “Sanma,” in high regard.

The peak season for Sanma in Japan is during the autumn months, particularly from September to November. This period is considered the prime time for Sanma, when it is at its freshest and most flavorful. The cooler temperatures and changing ocean currents during autumn create optimal conditions for the migration and abundance of Sanma along the coastal waters of Japan.

Sanma is cherished for its rich, oily flesh and distinctive taste. When grilled, the skin becomes crisp while the meat retains its succulence. The flavor profile of Sanma is characterized by a delicate balance of natural oiliness and a slightly sweet, smoky note imparted by the grilling process. Its taste is highly sought after and has become synonymous with the arrival of autumn in Japanese culinary traditions.

The popularity of Sanma extends beyond its taste. The fish is deeply rooted in Japanese culture and symbolizes the changing seasons. Its association with autumn has become a significant culinary tradition, and Sanma is widely celebrated during seasonal festivals and enjoyed in homes and restaurants across Japan.

The unique flavors and seasonal significance of Sanma make it a highly anticipated and cherished ingredient in Japanese cuisine. From the joy of the first bite to the symbolic connection to autumn, Sanma is a treasured culinary experience for both locals and visitors alike.

Pacific Saury Sushi [Sanma]