The Pacific saury is a commercially notable fish recognized for its slender body. It holds a strong association with autumn cuisine, particularly in several East Asian countries, where it is a prominent seasonal food.
Physical Characteristics and Habitat
The saury, scientific name Cololabis saira, has a dark blue-green back that fades to a silvery belly, and its sides are marked with small, bright blue blotches. This fish possesses a small mouth, a series of small finlets between its dorsal and anal fins, and a forked tail. Adults reach a length of 25 to 30 centimeters.
This species is highly migratory, inhabiting the surface waters of the North Pacific Ocean. Its range extends from the coasts of Japan and Korea eastward to the Gulf of Alaska and south towards Mexico. While adults are found in offshore schools, juvenile fish often associate with drifting seaweed for protection.
Culinary Profile and Preparation
The flavor of saury is characteristically rich and oily, with a slightly bitter note that many find appealing. Its high fat content contributes to its taste and makes it well-suited for specific cooking methods.
The most iconic method of preparing saury is salt-grilling it whole, a dish known as sanma no shioyaki in Japan. For this preparation, the fish is salted and cooked over a flame until the skin is crisp and the inside is tender. It is traditionally served with grated daikon radish, which helps to cut through the richness of the fish.
Beyond grilling, saury is prepared in several other ways. It is frequently canned, often in savory liquids like soy sauce or a miso-based broth, which preserves the fish and infuses it with additional flavor. Another traditional method involves drying the fish to extend its shelf life. When exceptionally fresh, saury can also be served as sashimi, allowing its natural, buttery texture to be appreciated without cooking.
Nutritional Content
Saury is recognized for its dense nutritional profile, particularly its high concentration of omega-3 fatty acids. These include eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), compounds that contribute to heart and brain health.
In addition to omega-3s, saury provides a significant amount of high-quality protein, which is important for muscle maintenance and overall body function. It is also a natural source of Vitamin D, a nutrient that aids in calcium absorption. The fish contains Vitamin B12 as well, which plays a part in nerve function and the formation of red blood cells. The combination of these nutrients makes saury a valued component of a balanced diet.
Commercial Fishing and Cultural Significance
The primary method for catching saury involves using powerful lights at night. These lights attract large schools of fish to the ocean surface, where they can be more easily harvested by fishing vessels. This technique is highly effective for targeting this specific species. It is a major commercial catch for countries including Japan, Taiwan, Russia, and South Korea.
In Japan, the saury, known as “sanma,” is a beloved symbol of autumn. The kanji characters for its name translate to “autumn knife fish,” a reference to its seasonal peak and long, blade-like shape. Its appearance in markets signals the changing of the seasons and it becomes a staple in household meals and restaurants. The population of saury can fluctuate based on fishing pressure and changing ocean conditions, which has brought attention to the sustainability of the fishery.