Broiled Pacific Saury
When we get deep into the fall and almost winter, I start dreaming about saury. It’s one of the fish that most symbolizes the Autumn, when it migrates outward into the ocean. In Asia, it’s a delicious treat, while in other parts of the world, people prefer to use it as baitfish for catching bigger game. I was excited when I saw some at the Korean supermarket, and took a pair home, dreaming of a simple dinner of broiled saury and rice.
Most groceries stores will have gutted the bile duck out for you since it can get really bitter (although some prefer the bitterness to chase away the grease) but if they didn’t, just carefully slip the belly under the gills towards the tail, locate the bile duct and liver, and pull it out in one piece (if you prefer not to leave it in). Be careful not to puncture the bile sac or else it will turn everything bitter.
An optional thing if you don’t want the fish to curl under the broiler is to make diagonal slits along the body.
Recipe
- 2 fresh pacific saury, gutted
- Daikon radish, grated
- Soy sauce for dipping
- Lemon wedge
- Salt
- Fresh cooked white rice
1. Preheat the oven to broil (about 450 degrees Fahrenheit) and brush saury with sake (this will help remove some of the fishy smell.) Pat dry.
2. Sprinkle with salt and place in oven (alternatively can be grilled) for about 10 minutes, until the flesh is tender and the skin crisp.
3. Garnish with lemon wedge, grated daikon with a side of soy sauce for dipping.
*Note: Saury is a fish that has a lot of pin bones–if you grill/broile until slightly crispy, the small bones on the back will be edible.