A somewhat experimental recipe I tried that was inspired from a food calendar I saw. First fillet the sanma and remove the bones, and roll it up with fresh, green shiso. After it’s rolled up, it is then pinned together with a few skewers to hold its shape will frying and then sliced it into smaller pieces for serving. It’s good.
Archives for November 2009
Sanma is the Japanese name for the fish known as Pacific Suary as well as Mackerel Pike. The name written in Japanese literally translates to autumn sword fish. September is considered the peak season for sanma in Japan as this is the time when the fish are fattest. The northern stocks, being the fattest of them all, command the highest price. Sanma is, however, a relatively inexpensive fish.
Thanks to improvements in fishing and distribution, sanma is now sometimes served as sashimi or sushi. One typical method is to briefly pickle the sanma in vinegar and soy sauce and make pressed sushi.
Simple Fried Sanma served with Soy Sauce and Lime
Wow! It’s been sometime since the last post. A little follow up to the onigiri post from a month ago or so. A short video demonstrating secret onigiri techniques by Koshiki Yonemura from Tanpopo (see the about page). This is definitely something that is not easily put into words, so it seemed appropriate to make a simple video.
Thanks to Vimeo for making this post really easy to do.