Frozen Pacific Saury

The frozen pacific saury fish is elongated and slender, with flat sides. The head is long, the back is flat, and the center has a weak edge. The mouth is anterior, flat anterior, slightly oblique posterior. The jaws extend forward and are short beaked, with the lower jaw protruding more than the upper jaw. The teeth are small, each jaw has 1 row, the front part is more concentrated, the rear part is less or no. Gill rakes are slender and have no false gills. Pectoral fins are small and truncated . The dorsal and anal fins are located behind the body. All have no hard spines, and all have small fins behind them. The dorsal fin has 10~12 soft stripes and 6~7 small fins, and the anal fin has 12~15 soft stripes and 7 small fins. The ventral fin is located between the posterior margin of the gill cover and the starting point of the anal fin. Caudal fin deeply forked, lower fork slightly longer; 62-69 vertebrae; Body is small round scale, easy to fall off; Inferior lateral line, near ventral margin. The back and side of the body are dark gray blue, the ventral side is silver white; There is a silvery blue longitudinal band in the center of the body. Up to 35 cm in length.

The pacific saury fish belongs to economic fish. Suitable for frying or charbroiling. It can also be used as bait for large tuna fishing or pet feed.

Pacific saury is one of the most representative autumn ingredients in Japanese cuisine, and the most common way to prepare it is to bake the whole fish with salt and eat it with white rice, miso soup, and mashed radish. The intestines have a bitter taste, but most diners do not remove the intestines, but use soy sauce or lemon juice to flavor the salt-grilled saulas. They believe that the salty umami taste of soy sauce or the sour taste of lemon combined with the bitter taste of the fish itself is the best flavor of autumn saury. In addition, salt-grilled saurai is also a dish in Korean cuisine. Braised autumn knife fish is another common cooking method. Sashimi is gradually becoming popular. Saurashiro sushi is not a very popular dish in Japan, but is a regional food in some coastal areas such as the Kii Peninsula and Shima Peninsula. Akiko fish for sushi are marinated with salt and vinegar (sometimes lemon juice) before being used.

Most of the pacific saury is frozen on the vessel. Normally China saury is from Taiwan fishing boat and China fishing boat. The carton is unfixed weight.

The pacific saury caught in winter is usually better with more fat and no wormhole.

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