Simmered Pacific Saury - Bones 'n All!

Simmered Pacific Saury - Bones 'n All!

How about simmering fresh saury? You don't need a pressure cooker for this, and you can even eat the bones, thanks to the vinegar.


Raw Pacific saury (sanma)
《For the sauce》
Soy sauce, vinegar
100ml each
4 tablespoons
2 tablespoons
1 cup - 200ml
Thinly sliced ginger
To taste


1. Remove the fish heads and cut into 2-3 chunks.
2. You don't have to remove the guts, but if you don't like the bitterness, then do so.
3. Combine the sauce ingredients and bring to a boil.
4. Add the fish, and cover with a drop lid (otoshibuta). Simmer for about an hour. Watch over the pot so the sauce doesn't boil down - low to medium heat should be fine.
5. When the sauce has almost evaporated and the fish is shiny, it's done.

Story Behind this Recipe

I adapted a simmered chicken dish by using fish.