Sanma Pacific Saury Hokkaido 2pc 300g

Hokkaido · Autumn Sanma Sanma (Pacific Saury) Brought directly from Hokkaido — only by Hokkaido Uni Shop. What is Sanma? Sanma (秋刀魚, Pacific saury) is one of Japan's most beloved autumn fish, from Hokkaido — rich, oily, and around only for a short season. Its name literally reads "autumn sword fish," for its slender, blade-like shape and its peak season. It's known for a natural sweetness and a high fat content that peaks in autumn, when the fish are at their richest. Each pack holds 2 pieces, about 300g. Sanma is a marker of the season in Japan — the first salt-grilled sanma of autumn is a small event. The oil is the whole point: as it cooks, the fat crisps the skin and keeps the flesh moist, with a bittersweet edge from the innards that many count as the best part. Specifications Origin Hokkaido, Japan Type Sanma (秋刀魚) — Pacific saury Count 2 pieces (~300g) Season Autumn (peak) State Fresh / frozen Best for Salt-grilled (shioyaki), sashimi, sushi How to enjoy The classic is shioyaki (塩焼き): salt the whole fish, grill until the skin blisters and crisps, and serve with grated daikon, a wedge of sudachi or lemon, and soy. Eat it off the bone, and try the bittersweet innards. If it's sashimi-grade, fresh sanma is also served raw as sashimi or nigiri, often with ginger and scallion to balance the oil. Thaw frozen fish in the refrigerator before cooking. Pairing notes — grated daikon, sudachi or lemon, soy, ginger, and a dry sake. Handling: An autumn-season fish. Ships fresh or frozen depending on supply; thaw frozen sanma in the refrigerator. For raw preparations, use only if labeled sashimi-grade and eat the day it's thawed. Keep cold and use promptly. This is a pre-order item and usually takes about a week to prepare. Any transit damage should be reported to the carrier directly.