Saury Grilled with Salt (shio yaki)
Sorry, saury. It was so warm out today (in the 70’s!), that I had to grill the saury, the pacific saury, that is. This fish is sleek and beautiful with silvery blue skin. The entire fish would probably have fit on the grill, but I bought the fish with the heads removed. I love grilling fish because the skin gets all crispy and nice. And the best part is, the fish odors stay outside.
Pacific saury or “sanma” in Japanese, is usually grilled with lots of salt. I really SALTED it this time, unlike the last time, when I made grilled salted salmon. It’s supposed to be salty because you eat it with lots and lots of hot rice. This fish has a strong taste and is quite oily, so it goes well with plain rice. You will have to pick out the bones, so be careful, eat slowly and enjoy the experience.
Saury Grilled with Salt (Shio Yaki)
4 pacific saury, each about 4 ounces (heads and innards removed)
1 tablespoon sea salt
2-inch piece of daikon radish
1 -inch piece of sweet red pepper
1. Wash the fillets with cold water and pat dry with paper towels. Sprinkle 1 tablespoon of salt all over the fish and the tail. Lay the fish so that the heads are pointing to the left and the tail to the right. Pierce all of them together with three metal skewers so that that the skewers cross at the base and fan out at the ends.
2. Light the grill and place the fish on the grill a little distance away from the highest heat. You can set the skewers on top of crumpled tin foil or on a grill pan. Grill one side until golden brown, then the other side, being careful not to burn the skin. Grill for about 3 minutes on each side. Grate the daikon and sweet pepper together to make a small pink mound. Serve fish hot, with the pink grated daikon and lemon wedges on the side.
Here you can see how the three skewers go through all the fish and cross at the bottom. This makes it easier to turn the fish. After I took this photos, I turned the fish over a few more times, so in the end it was a little more golden brown than you see here.