Eat some sanma today!

When G Wiv, trixie-pea, and I dined at Matsumoto we were introduced to the remarkable sanma, which we were told was the Japanese name for the “blue mackerel.” Actually, a blue mackerel is a completely different species, but sanma, otherwise known as mackerel pike, Pacific saury, or Cololabis saira, is a rich and oily fish like mackerel. Artfully presented during our sashimi course, it was a squirmingly fresh and sweetly fleshed critter (photo by G Wiv)



The enchanting Fujiko-san told us she’d never seen sanma in Chicago before, so I was surprised when I saw it for sale at Mitsuwa--$3.99 for three. I purchased 9, and not being as dexterous with the blade at Chef Matsumoto, and these being frozen, I set about to grill them.



I’d never gutted a fish before, but with some phone coaching from Wiv, I think I did OK.



October being the month of reflection, nostalgia, philosophical balance, and transience, I served the viscera in a Riedel bourbon glass.




I grilled the lovely little fellas over a medium fire, with fresh figs, asparagus, green onions, broccoli, and some large scallops from the Fishguy.



Served over rice, alongside kimchi, and sautéed enoki and matsutake mushrooms, I’m here to tell you sanma is a wonderful grilling fish; meaty, despite its slenderness, and flavorful in the manner of broiled mackerel from your favorite Korean restaurant (watch out for the bones though).



Thanks to G Wiv for photo hosting.

Great post.

Mike, did you sneak a taste of the raw fish?

That looks fantastic. Some sort of psychic thing going on here: I had to have broiled saba from Matsuya last night. It was great, but yours looks outstanding.

I assume that Japanese actually eat saba, the North Atlantic mackerel, in Japan, but would rather eat the local (but presumably more expensive) sanma. Anyone know?

Was it more like a grilled mackerel than, say, a grilled sardine?

In my time living in Japan with host families (off and on from 1985-1991, from rural villages to Tokyo) we ate Sanma, but not frequently, even when I lived in coastal towns (eg Handa, on the Hanto peninsula south of Nagoya). Not my favorite fish. There were many other fish that were infinitely more appealing to me. I'm not a big fan of oily. I think my friends in Sendai served it to me once or twice. Sanma is considered an autumn delicacy. Apparently Sanma are common to the waters of Eastern Hokkaido in early fall, and move south toward the eastern Tohoku (Ibaraki, Miyagi) area around December.

When I was served Sanma, it was always in shio-yaki form -- grilled with salt.

Now that you mention it, samna was an Iron Chef ingredient, treated with much reverence. (The seasonal and regional nature was also highlighted.)

m'th'su wrote:I grilled the lovely little fellas over a medium fire, with fresh figs, asparagus, green onions, broccoli, and some large scallops

Mike,

Sanma look terrific, viscera in a Riedel bourbon glass, not so much.

Enjoy,
Gary