Photo: 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 information is for one serving.

Ingredients(Servings: 2)

2 fish

a dash


20 g (0.7 oz.)


50 ml (1.7 fl. oz.)

1/2 Tbsp

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.