Frozen Pacific Saury

Product Details

 

Frozen Pacific Saury

Frozen Pacific Saury, known as "Sanma" in Japan and "Kkongchi" in Korea, is a slender, silver-skinned fish widely distributed across the North Pacific Ocean . Recognized by its elongated body, small forked tail, and dark blue to green dorsal surface fading to silvery white beneath, this fish is a seasonal delicacy in East Asian cuisines and a staple in global seafood markets 

Often referred to as "mackerel pike" due to its resemblance to mackerel, Pacific Saury offers a milder flavor profile than true mackerels, making it versatile for various cooking applications . The fish is typically harvested during its peak season from June to November, with winter-caught saury particularly prized for higher fat content and fewer parasites .

Our Pacific Saury is wild-caught using traditional light-attraction methods-fishermen use lights at night to lure schools toward the boat, a technique that takes advantage of the fish's natural phototaxis . The catch is processed and sea-frozen promptly on vessels to lock in freshness and quality.

 

Pacific Saury is recognized as a nutrient-dense fish, rich in healthy fats and high-quality protein. It is particularly valued for its omega-3 fatty acid content .

Key Nutritional Benefits:

• Heart Health: Rich in EPA and DHA unsaturated fatty acids that help lower cholesterol and protect cardiovascular health
• Eye Health: High vitamin A content helps prevent night blindness and supports vision
• Healthy Aging: Vitamin A also contributes to slowing age-related degeneration
• Quality Protein: Provides essential amino acids for muscle maintenance and overall health

Pacific Saury's rich flavor and firm texture make it adaptable to numerous cooking methods across different cuisines.

Traditional Preparations

• Japanese Cuisine (Sanma):

Salt-Grilled (Shioyaki): The most iconic preparation. Fish is salted, grilled whole until skin is crispy and flesh is tender. Served with grated daikon (radish), soy sauce, and citrus. Many Japanese prefer to leave the intestines intact-the slight bitterness is considered an acquired taste that balances beautifully with condiments.

Sushi: Lightly salted and pickled before serving with sushi rice.

• Korean Cuisine (Kkongchi):

Grilled (Kkongchi-gui): Salt-grilled whole, similar to Japanese style.

Braised (Kkongchi-jorim): Simmered in seasoned soy sauce-based broth until flavorful and tender.

• Chinese/Taiwanese Cuisine:

Pan-Fried: Simple pan-frying until golden brown .

Charcoal-Grilled: Popular street food preparation .

Spicy Braised: Cooked with chili bean sauce or Lao Gan Ma, giving a modern twist to traditional flavors.

• Russian Cuisine:

Canned: Commonly preserved with salt, spices, oil, or tomato sauce .

Grilled or Fried: Fresh preparations also popular in coastal regions.

• Modern Cooking Suggestions

Oven-Baked: Season with salt, pepper, and herbs; bake at 200°C for 12-15 minutes.

Pan-Seared: Lightly flour the fish, pan-fry in oil until skin crisps, finish with lemon juice .

Fish Cakes: Flake cooked meat, mix with mashed potatoes and herbs, shape into patties, and fry.

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