Sanma / Pacific Saury

Sanma /pacific saury (さんま in Japanese) is a blueback fish that is loved in Japan. It can be eaten in various ways, such as salt-grilled, kabayaki (a cooking method that involves grilling fish in a sweet and savory glaze), simmered, deep-fried, as sashimi or sushi, and also cooked with rice. The internal organs of sanma are also delicious because waste products do not accumulate in the internal organs, so when grilled or boiled, they are often eaten without having to have their internal organs removed.

Sanma is rich in protein, calcium, iron, zinc, vitamin D, vitamin E, and B vitamins such as vitamins B2, B6, and B12. Sanma is a fish that is high in fat, and the fat is rich in the omega-3 fatty acids DHA and EPA. DHA and EPA are said to have various functions such as supporting brain function and having an antithrombotic effect. Sanma also contribute to bone health as they contain both calcium and vitamin D, which increases calcium absorption.
To help with the absorption of iron, calcium, vitamin B12, and folic acid, sanma's nutritional benefits are most effective when eaten with foods containing vitamin C. In Japan, grilled sanma is often served with grated daikon radish and citrus fruits such as lemons which are rich in vitamin C, which can be seen as a good combination from a nutritional standpoint.

Wash the sanma with cold water after removing the head and internal organs, wipe off the moisture thoroughly with kitchen paper, wrap each fish in plastic wrap, and place in the refrigerator. It can be stored for up to ２days.

The migration route of sanma changes depending on the change in seawater temperature and the distribution of plankton, and the catch varies greatly from year to year. When the fishing haul is low, it is a good idea to turn to frozen sanma as an alternative.