Mentaiko Stuffed Sanma

Sanma (Pacific Saury) is stuffed with mentaiko and then grilled. The oily meat of the fish is accented by the spicy mentaiko eggs. Great with a glass of sake.

Fileting Sanma

My husband came home one day from Tsukiji Market with sanma which is in season at the moment.

Here Shinji-san is teaching me how to filet sanma. Cut off the head, and then make a long slice down its back. The knife will easily cut through the spine. And, then take out the guts.

Sanma Himono and Sashimi Style

The sanma was eventually turned into himono on the top and sashimi on the bottom. The himono is salted and left out to dry so it becomes rich in umami and all we need to do is pop it into the fish grill. The sashimi is an intense, rich, oily fish so it is sometimes good to have it with a bit of grated ginger with the soy sauce to cut through the fat.