Pacific Saury Headless & Gutted 11 oz

Pacific saury (さんま, known as sanma in Japanese) is a common fish found along the Pacific coast, particularly popular in Japan and Korea. It typically has a slender, elongated body with a silver color and dark green stripes on its back. As a seasonal ingredient in autumn, it is named "autumn swordfish" in Japanese.

### Simple Recipe: Grilled Pacific Saury

**Ingredients:**

- Fresh Pacific saury (cleaned, with scales and guts removed)

- Salt

- Lemon

- Olive oil or other cooking oil

**Steps:**

1. Prepare the Pacific saury by washing it thoroughly and removing the scales and guts.

2. Make a few diagonal cuts on the surface of the fish to help it cook evenly.

3. Lightly coat the inside and outside of the fish with olive oil, then sprinkle with an appropriate amount of salt.

4. Preheat the oven to 200°C (about 400°F).

5. Place the Pacific saury on a baking tray and put it in the preheated oven. Grill for about 15-20 minutes or until the fish is fully cooked and the skin turns slightly golden.

6. Once grilled, squeeze lemon juice over the fish and enjoy.

This simple grilling method preserves the delicious taste and aroma of the Pacific saury, making it a classic autumn dish.