Discover Pacific saury (sanma): its ingredient, flavour, texture, representative season, regional context, and how to approach soy sauce and wasabi.
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An editorial reference for the shape and colour of Pacific saury (sanma); the shop’s cut and supply will change the real piece.
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Nigiri
Oily, savoury and lightly bitter
Tender with fine skin
Soy sauce
Taste first with ginger or scallion.
Wasabi
Ginger is more typical.
WHAT IS IT?
What exactly is Pacific saury (sanma)?
Sanma is Pacific saury, a slender migratory silver fish with rich oil and a clean bitterness near the skin and viscera.
CHOOSE WITH CONFIDENCE
Place Pacific saury (sanma) beside two close relatives.
After Pacific saury (sanma), use Salmon to move the flavour and Hamachi / buri to change the texture. Order one at a time and test one contrast.
PLACE & CONTEXT
Pacific saury (sanma) and place
An autumn fish strongly associated with Hokkaido and the Pacific coast of Tohoku.
YOUR FIRST PIECE
Build the baseline before seasoning.
Try the first piece before adding anything. Taste: Oily, savoury and lightly bitter. Texture: Tender with fine skin. Soy guidance: Taste first with ginger or scallion. Wasabi guidance: Ginger is more typical.
