There are many different ways to cook food, but one popular method for fish dishes is kabayaki, a type of teriyaki. Kabayaki is a dish in which the whole fish is cut open, the bones are removed, and the fish is grilled on bamboo skewers with a drizzle of sauce.
Saury, also known as Pacific saury or mackerel pike, is a species of fish that is widely distributed in the North Pacific Ocean, including the Sea of Japan, Alaska, the Bering Sea, California, Mexico, and other waters.
It is a surface migratory fish that prefers water temperatures between 15 to 18 °C (59 to 64 °F). It has a unique biology, with no stomach and a short intestine, and feeds primarily on small crustaceans such as shrimp and crabs.
The saury has a long and slender body, with a prominent lower jaw. Its dorsal and anal fins are located behind the body, both without hard spines, and the posterior part of the fins is small.
It has 10 to 12 soft bars and 6 to 7 small clips on its dorsal fins, and 12 to 14 soft bars and 7 small clips on its anal fins. The ventral fin is located slightly posterior to the center of the body and the caudal fin is deeply forked. It has 63 vertebrae and is covered with fine rounded scales.
The saury is known for its dark grayish-blue dorsal and upper lateral surfaces, and its silvery-white ventral surface. It also has a central silvery blue longitudinal band on the lateral side of its body.
It can grow up to 35 cm in length. Unlike most needlefish, the saury is rich in fat and has a unique taste when roasted, and when eaten raw, it is completely different from the bland taste of other types of needlefish and flying fish.
Despite its high-fat content, saury is rich in unsaturated fatty acids which not only do not make people fat but also have an excellent cardiovascular and cerebrovascular care effect.
Since it has no stomach and a short intestine, the ingested bait is basically digested and expelled from the body in about 20 minutes, so the internal organs of the swordfish are edible.
In Japan, the guts of grilled saury are considered a delicacy and should never be removed, as the bitter taste of the guts is considered the essence of saury. Generally, the fish is cooked in the Kamaboko style, which is both delicious and nutritious.
To prepare and cook saury in the Kamaboko style:
Wash the fish and remove the head and tail, then remove the bones and keep the flesh.
Wash and drain the fish with water, then evenly dip the fish in tahini powder and set aside.
Heat a pan and fry the fish until both sides are cooked and colored.
In another pan, add the fish slices from step 3, then add the kabayaki sauce and cook until slightly dry, then add ginger paste.
In summary, saury is a delicious and nutritious fish that can be cooked in a variety of ways, but one popular method is kabayaki, a type of teriyaki. It is found in the North Pacific Ocean and has a unique biology with no stomach and a short intestine. It is also rich in unsaturated fatty acids and has a unique taste when roasted or eaten raw.
In Japan, the guts of grilled saury are considered a delicacy and should never be removed. The Kamaboko style of cooking is both delicious and nutritious.
