Recipe: Perfect How to Break Down Pacific Saury for Fresh Sashimi at Home

How to Break Down Pacific Saury for Fresh Sashimi at Home. Great recipe for How to Break Down Pacific Saury for Fresh Sashimi at Home. Pacific saury is cheap and delicious in the fall. It's even cheaper if you break it down yourself, and fresher too!

If you cure it with vinegar though you can eat it without worrying. Pacific saury is a soft fish, so if you firm it up by curing it in vinegar, the texture will improve. This way of filleting a fish is not very authentic. You can have How to Break Down Pacific Saury for Fresh Sashimi at Home using 4 ingredients and 8 steps. Here is how you cook that.

Ingredients of How to Break Down Pacific Saury for Fresh Sashimi at Home

1. Prepare 1 of Fresh Pacific saury (sanma).
2. You need 6 of leaves Shiso leaves.
3. You need 1 of Grated ginger.
4. You need 1 of Sudachi citrus fruit.

The sanma, or mackerel pike, also known as pacific saury, that is caught at this time of year is rich with heart-healthy oils, and is considered as quintessential autumn delicacy in Japan. Sanma or Pacific Saury is not a traditional Edomae fish served as sushi. More famous for being grilled with salt, Sanma comes into season during the autumn, with its name 秋刀魚 meaning autumn knife, with its silver skin and long body shape resembling a sword. During the Edo period, Sanma was classified as a low… Generally I have to go to the fishing port where a wholesaler and a couple of retailers sell fresh yellowfin tuna, on the Pacific Coast really the only fresh-caught fish suitable for sashimi.

How to Break Down Pacific Saury for Fresh Sashimi at Home instructions

1. Remove the scales and sliminess on the surface carefully using your knife..
2. Slice off the head section behind the gills. Slice into the belly, and scrape out the entrails..
3. Rinse the fish very well under running water. Clean out any blood or residual entrails..
4. Filet the fish (cut through each side of the backbone so you end up with three slices)..
5. Slice out the backbone. You can immerse the fish in vinegar at this point, if you'd like..
6. Use bone tweezers to remove the fine bones. (The bones are soft so you can just eat them. They're a good source of calcium.).
7. Use the back of your knife to scrape and pull off the skin, starting from the tail..
8. Line a large serving plate with shiso or wakame seaweed, and arrange the Pacific saury slices on top. Serve with grated ginger and sudachi fruit on the side..

I will show you how to break down a piece of fish to turn into pieces cut for sashimi or sushi. That's right, you don't have to restrict yourself to pre-trimmed, expensive pieces of sashimi-fish from Japanese grocery stores or expensive fishmongers to make sashimi and sushi, as long as you have good fresh fish. People often keep the skin on salmon for cooking, as it protects the fish from BBQ grill flames, and the fat content from the skin seeps back into the flesh while cooking. However, if you take the skin off, you are in for a treat. Slice it into strips, rub a little sesame oil onto it and bake until crispy.