秋刀魚- Sanma

Pacific saury

Sanma is written as "秋刀魚" (autumn sword fish) in Japanese, highlighting that its prime season is autumn when it is at its fattiest and most delicious. It is characterised by its rich fat content and strong umami flavour. Sanma offers a balanced firmness and smooth texture, with the deep flavour typical of bluefish spreading through the mouth. While it is traditionally enjoyed grilled with salt in Japan, it has recently gained attention as a sushi topping. Marinating sanma in vinegar (su-zuke) tones down the fat and accentuates the flavour. Lightly searing (aburi) it enhances the taste with a delightful roasted aroma from the charred fat.