How to eat salted grilled saury | Open the saury up from the back and put between some daikon!
One of the most popular autumn delicacies is saury! Every year during its season, you can enjoy fresh saury at izakayas. The standard way to enjoy saury is to grill it with salt. In this installment, we went to a specialty restaurant to hear a unique way to enjoy saury!
Table of Contents
Open up the saury with chopsticks from the back.
First, insert chopsticks just below the abdominal fin of the saury and separate the meat from the head. The fish is now connected only by the backbone.
Next, insert only one chopstick into the back and open along the dorsal fin. Insert the chopstick to a depth of 2 to 3 cm and drag it along the backbone.
The opened saury is a beautiful site.
Separate the backbone and head
The next step is to remove the backbone. As shown in the photo, insert one chopstick under the backbone from the side of the head and pull it toward the tail fin.
Once the backbone and meat are separated, use chopsticks to completely remove the tail and head.
The backbone attached to the head has been beautifully separated.
Place daikon oroshi (grated daikon radish) on top
Next, put a generous amount of daikon oroshi on top of the opened saury. This helps reduce the bitterness and odor of the liver.
Pour soy sauce over daikon oroshi to taste.
Fold the saury over and squeeze the lemon.
After pouring soy sauce over daikon oroshi, fold over the opened saury. Be careful so that the saury does not fall apart.
Finish by squeezing lemon evenly on top.
Enjoy in bite-sized pieces!
Enjoy the harmony of saury fat, daikon oroshi and lemon juice by cutting it into bite-sized pieces. The backbone has been removed, so you can use chopsticks to cut it into pieces.
If you cut it well, it will look like this. Please enjoy.
When sharing, it is a good idea to divide it into about four equal portions using chopsticks like this.
Through this method, you can enjoy the whole saury, including the liver. Eating the saury in this manner is an amazing dining experience. Chef Onozawa of Izakaya Komahachi has taught us how to open the back of the saury, and we hope you will try it too!
* The published information is current as of August 2022. Prices and other details are subject to change.
This is a long-established izakaya chain founded in 1975 with seven locations in Tokyo, mainly in the Tamachi area. The restaurant boasts dishes using fresh seafood from the Toyosu Market and a wide selection of Japanese sake. They are especially known for their saury dishes.