Tag Archives: grilled

Gimme sanma that! Shioyaki Sanma

28 Jan

Heads of fishes is disturb for many western people

But please encourages to try sanma fish, complete body including head!

Not necessary for eating all head, but including is Japanese tradition for respect. Please try!


shioyaki sanma
Shioyaki Sanma

Want to get your Omega-3’s but are flummoxed by fish? Shioyaki (salted and grilled) is the most basic technique for preparing fish – with friggin’ tasty results. Trust me – you can do this. Sanma is called Pacific Saury in English, and is available at several Asian markets in Vancouver, including T&T and Fujiya.  Fujiya even sells these fish pre-salted and ready for your oven! What could be simpler? (Or cheaper! These go for about $1.50 a piece!!)

One note – sanma is a “fishy” fish. When you are grilling it in your kitchen, it will smell like you are grilling fish in your kitchen. It is not the dish to prepare for your friend who can only barely stomach a mild white fish. But if you have an adventurous palate and enjoy mackerel and other stronger fish, then you gotta try sanma it.

Ingredients for shioyaki sanma:

  • 1 whole sanma (Pacific saury), cleaned and scaled (you can usually buy it prepared this way)
  • salt
  • tin foil

How to make shioyaki sanma:

  1. Set your oven to broil (high heat from the top burner) and place the rack relatively high, so that the fish will be about 3 – 4 inches from the element or gas flame.
  2. Line a cookie sheet with some tin foil. (You may choose to very lightly oil the foil, but these fish are oily, and don’t really require it.)
  3. Wipe off any excess moisture from the skin of the fish with a paper towel, lay it on the tin foil, and sprinkle liberally with salt. You want to create a bit of a salty crust. (Wiping off the moisture helps to create a crispy skin.)
  4. Stick the fish under the broiler for about 5 minutes, until fully cooked through. This time will vary with the size of the fish, the heat of your broiler, and the distance from the broiling element, so use your good judgement. You want the fish to be fully cooked through, so don’t hesitate to take it out and open it up to see how it looks in the middle.

Enjoy it with a bowl of rice with the skin on. (The salt will create a lovely crispiness.) A little bit of grated daikon radish served on the side and eaten in small dollops along with the fish will also cut the oiliness, and add some lovely texture and balance of coolness to the heat of the grilled fish.

Let’s enjoy forking with fish!