Sanma, or Pacific Saury, is a long needle-nosed fish with a shiny blue-tinted skin, which puts it in a class of fish called aozakana, or “blue fish”. Aozakana includes other similarly colored fish such as mackerel and sardines. The meat is darker and more oil-laden, and thus has a stronger flavor than other fish. While I wouldn’t go so far as to call them “fishy” (fresh fish should never be fishy), they are more intense than halibut or flounder, which also means they contain more umami-triggering glutamates. All this is to say that you want to use stronger flavors when cooking aozakana. One of my favorite ways to prepare Sanma is as a nitsuke. In my version, the Sanma is simmered in sake, soy sauce, sugar, and ginger, along with par boiled daikon. Sake and ginger are perfect for masking the stronger aromas, and the sweet soy sauce compliments the rich meat perfectly. The daikon rounds have a nice soft texture and absorb the sauce, making them a great accompaniment. Serve it with a big bowl of rice and a side of green veggies.
📖 Recipe
