Pacific saury has soft and delicate flesh, so just wipe the surface gently with a paper towel instead of washing it. If you feel the need to wash it, just rinse it quickly.
You can remove the head and entrails or not, whichever you prefer! If you remove them, wipe the Pacific saury clean again.
Make decorative cuts in the fish and sprinkle salt evenly all over it. I recommend using good quality salt, like rock salt.
Take a piece of aluminum foil or parchment paper the same size as your frying pan and lay it in the pan. Place the Pacific saury on the paper. Don't start heating the pan yet. Sprinkle 1 tablespoon of sake all over the fish.
These foil sheets were the best ones I've found. They are non-stick!
Turn on the heat and adjust to medium-low. Cover and cook for 4 minutes.
After 4 minutes, roll the fish over to flip it, cover, and cook for 4 more minutes.
When the Pacific saury is done cooking, grasp the foil or parchment sheet and the fish at the same time. Slide it out just like that onto a plate! This way, you won't lose the delicious oils of the Pacific saury.
Story Behind this Recipe
I love Pacific saury (sanma), and I was trying to find a delicious and easy way to salt-grill it and have it turn out plump and juicy.
Sprinkling 1 tablespoon of sake on each piece of Pacific saury before cooking makes it plump and juicy. By placing a sheet of parchment paper under the fish, you can just slide it out of the pan without losing the delicious oils of the Pacific saury! And it's convenient, too. If you don't want to save the fish oil, you can just gently remove the fish to a plate with a spatula.