Grilled Pacific Saury Pickled with Red Pepper

Grilled Pacific Saury Pickled with Red Pepper

Eat up a high dose of the omega-3 fatty acids contained in Pacific saury refreshingly flavored with vinegar.

Cooking time
15 minutes+
  • Nutrition facts are for one serving.
  • Time to soak is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

a dash

edible yellow chrysanthemum flowers


20 g (0.7 oz.)


50 ml (1.7 fl. oz.)

1/2 Tbsp



  1. Pull off petals from the chrysanthemums, and place these into boiling water with added vinegar (extra) for 20-30 seconds. Next transfer these to cold water, then dry off well. Cut the carrot into thin rectangular sticks 3-4 cm (1.2 to 1.6 in.) long.
  2. Combine (A) with 70 ml (2.4 fl. oz.) of water in a cooking tray. Then mix in the chrysanthemum petals and carrots, and blend the flavors together.
  3. After rinsing off the Pacific saury, chop off its head, use the tip of a kitchen knife to remove the innards, then rinse in water again. Pat the fish dry, chop into 4 cm (1.6 in.) chunks, sprinkle with salt, and grill for 8-9 minutes (flip over midway if using a single-sided grill). Once grilled, immediately remove to the cooking tray (2). Set aside for 5 minutes to soak up the flavor and then serve on dishes.

Cooking Basics

Pacific saury - removing innards

When preparing for use in boiled and other dishes, first remove the innards. After descaling, remove the head from just behind the pectoral fin. Place the tip of the knife into this opening, and scrape out the innards. Be sure to give a final rinse with water and dry off before using.


Post your creation!

Kikkoman Global (@kikkoman_global)

is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!

Related Ingredients

Recently Viewed