Whole Saury | Frozen Seafood | Tender Meat, Rich Fish Flavor | Salt-Grilled / Pan-Fried / Air-Fried / Charcoal-Grilled

Saury is one of the common marine fish found in Japanese home cooking and izakayas. It has a slender body, tender flesh, and a natural fish aroma and rich, oily texture when cooked. This whole frozen saury is packaged whole, so you don't need to process large fish pieces yourself. After thawing, you can salt-grill, pan-fry, air-fry, or bake it according to your preference, making it easy to prepare Japanese-style dishes at home.

Saury itself has a strong flavor. Just a small amount of sea salt, black pepper, and lemon can bring out its natural umami. In addition to the classic Japanese salt-grilling, you can also pair it with garlic, teriyaki sauce, miso, salt and pepper, cumin, or spicy seasonings to create a variety of Chinese, Western, and Japanese dishes.

The whole package is suitable for daily family dinners in Hong Kong, Japanese bento boxes, izakaya snacks, barbecue gatherings, and air fryer cooking. Paired with rice, miso soup, grated daikon radish, and vegetables, you can easily complete a simple yet Japanese-flavored family meal.

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Key Product Features

Whole Saury, Preserving Complete Fish Shape and Texture

Saury is packaged whole, allowing it to retain its complete fish shape after cooking, making it particularly suitable for Japanese salt-grilling, charcoal-grilling, and baking. Serving it whole on a plate gives it a more authentic Japanese restaurant feel, perfect for family dinners or entertaining friends.

The fish has a slender body, which allows for even heating. After pan-frying or baking, the skin can become golden and crispy, while the flesh inside remains tender and moist.

Tender Meat, Rich Fish Flavor

Saury has a distinct marine fish flavor and delicate flesh that easily flakes when cooked. The fish skin, when cooked at high temperatures, develops a more prominent aroma. Paired with lemon juice, grated daikon radish, or Japanese soy sauce, it balances the rich oiliness of the fish.

Customers who prefer a richer fish flavor and more complex texture often favor saury. Compared to milder white fish, saury has enough flavor even with simple seasoning.

Frozen Storage, Convenient for Home Stocking

Saury is preserved by freezing, making it suitable for stocking in your home freezer. When you want to eat it, simply take it out and thaw as needed, eliminating the need to buy fresh fish daily from the market or supermarket. This is especially suitable for fast-paced Hong Kong families.

Can be prepared at home:

• Japanese Salt-Grilled Saury
• Pan-Fried Saury
• Air-Fried Saury
• Charcoal-Grilled Saury
• Teriyaki Saury
• Garlic Butter Saury
• Miso Baked Saury
• Cumin Spicy Saury
• Saury Bento
• Saury with Rice and Miso Soup

Simple Seasoning, No Complex Marination Needed

Saury already has a natural fish aroma, so there's no need for excessive sauces or prolonged marination. The simplest way to achieve a classic Japanese flavor is with just sea salt and lemon.

To add layers of flavor, you can include:

• Sea salt
• Black pepper
• Lemon juice
• Minced garlic
• Minced ginger
• Japanese soy sauce
• Miso
• Teriyaki sauce
• Cumin powder
• Chili powder
• Salt and pepper
• Herbs
• Butter
• Sake or mirin

Suitable for various cooking methods

Saury can be cooked in a frying pan, air fryer, oven, or on a grill. No matter the size of your kitchen equipment, you'll find a suitable cooking method.

• Pan-frying: Golden crispy skin, rich aroma
• Salt-grilling: The classic Japanese way
• Air-frying: Reduces oil and fumes
• Baking: Suitable for cooking multiple at once
• Charcoal-grilling / BBQ: With a smoky, charred flavor
• Teriyaki: Sweet and rich sauce
• Miso Baked: Rich flavor, great with rice

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Recommended Occasions

Japanese Family Dinner

Salt-grill the saury, then serve with white rice, miso soup, pickles, and grated daikon radish to create a classic Japanese teishoku. No need for too many ingredients, yet still a complete meal.

Quick Air Fryer Dish

After thawing, simply season and place in the air fryer. Ideal for busy Hong Kong families who want to reduce oil fumes and cleaning.

Grilling and BBQ

Saury has a slender body, making it perfect for grilling whole on a barbecue rack. When the skin is grilled until slightly charred, it releases a prominent aroma. It can be paired with sea salt, lemon, or cumin chili powder.

Japanese Bento

Cut the cooked saury into pieces, and pair with white rice, tamagoyaki, edamame, and vegetables to create a Japanese bento box.

Izakaya Snack

Serve whole, salt-grilled or charcoal-grilled, with lemon and grated daikon radish, to easily create an authentic Japanese izakaya style.

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Detailed Cooking Methods

Japanese Salt-Grilled Saury

Ingredients

• Whole saury
• Sea salt
• Lemon
• Grated daikon radish (optional)
• A little Japanese soy sauce

Method

1. Thaw the saury completely in the refrigerator.
2. After thawing, quickly rinse the fish with water.
3. Pat dry the surface and belly of the fish with kitchen paper.
4. Sprinkle sea salt evenly on both sides of the fish.
5. Let it rest for about 10 to 15 minutes to allow the salt to penetrate.
6. Pat dry any moisture that has seeped out from the surface again.
7. Heat a frying pan, oven, or grill.
8. Grill the fish skin until golden, then flip and continue to cook through.
9. Once the thickest part is cooked through, transfer to a plate.
10. Serve with lemon wedges, grated daikon radish, and a little Japanese soy sauce.

Salt-grilled saury doesn't require much sauce; simple seasoning already brings out the aroma of the fish skin and the umami of the fish meat.

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Pan-Fried Saury

Ingredients

• Saury
• Sea salt
• Black pepper
• A little cooking oil
• Lemon juice

Method

1. After thawing the saury completely, pat it dry.
2. Sprinkle sea salt and black pepper on both sides of the fish.
3. Add a little cooking oil to a frying pan and heat over medium heat.
4. Place the saury in the pan, do not flip frequently.
5. Fry until one side of the fish skin is golden and set, then flip.
6. Reduce to medium-low heat and continue frying until cooked through.
7. Squeeze a little lemon juice on top after plating.

The drier the surface of the fish, the easier it is to get crispy skin when pan-frying, and it also reduces sticking to the pan.

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Air-Fried Saury

Suggested Method

1. Thaw the saury completely and pat dry.
2. Lightly score the fish with two to three cuts on the surface.
3. Add sea salt, black pepper, and a little cooking oil.
4. Preheat the air fryer to about 180°C.
5. Place the saury in the air fryer basket, avoiding overlap.
6. Air fry at 180°C for about 12 to 18 minutes.
7. Flip once halfway through.
8. Air fry until the fish skin is golden and the center is fully cooked.
9. Serve with lemon or grated daikon radish after cooking.

Actual times may vary depending on fish size, thickness, air fryer wattage, and thawing level.

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Oven-Baked Salt-Grilled Saury

1. Preheat oven to about 200°C.
2. Line a baking tray with baking paper or use a wire rack.
3. Thaw, pat dry, and sprinkle saury with sea salt.
4. Lightly brush oil on the fish surface.
5. Bake in the oven for about 15 to 20 minutes.
6. Flip as needed during baking.
7. Bake until the surface is golden brown and the fish is fully cooked through.

Using a wire rack allows the bottom of the fish to be crispier and helps oil drip off.

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Japanese Teriyaki Saury

Sauce Ingredients

• Japanese soy sauce
• Mirin
• Sake or water
• A little sugar or honey
• Grated ginger

Method

1. Thaw the saury and pat dry.
2. Add a little oil to a frying pan and pan-fry both sides of the fish until fragrant.
3. Mix soy sauce, mirin, sake, sugar, and grated ginger.
4. Pour the teriyaki sauce into the pan.
5. Simmer over low heat until the sauce thickens slightly.
6. During this time, baste the fish surface with the sauce.
7. Cook until the saury is fully cooked and evenly coated.
8. Sprinkle with white sesame seeds and chopped green onions.

The teriyaki version is sweeter and richer, especially good with white rice.

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Miso Baked Saury

Ingredients

• Saury
• Miso
• Mirin
• A little sugar
• Grated ginger
• A little water

Method

1. Mix miso, mirin, sugar, grated ginger, and water.
2. Thaw the saury and pat dry.
3. Lightly spread the miso paste on both sides of the fish.
4. Marinate for about 15 to 30 minutes.
5. Place in a preheated oven.
6. Bake until the fish is cooked through and the surface is slightly charred.
7. Sprinkle with chopped green onions or sesame seeds before serving.

Miso paste contains sugar, so it tends to burn easily when baked. It is recommended to watch the surface color.

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Cumin Spicy Saury

1. Thaw the saury and pat dry.
2. Add sea salt, cumin powder, chili powder, and a little cooking oil.
3. Marinate for about 15 minutes.
4. Cook using an air fryer, oven, or grill.
5. Sprinkle with a little more cumin and sesame seeds after cooking.

This cooking method brings a barbecue flavor, suitable for those who enjoy spicy tastes.

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Charcoal-Grilled or BBQ Saury

1. Thaw the saury and pat dry.
2. Sprinkle sea salt on both sides of the fish.
3. Pre-grease the grill grates to prevent the fish skin from sticking.
4. Place the saury over medium heat.
5. Wait until one side of the fish skin is set before flipping.
6. Grill both sides until golden and slightly charred.
7. Ensure the fish is completely cooked through.
8. Serve with lemon juice, salt and pepper, or grated daikon radish.

Do not flip frequently when grilling, otherwise, the fish skin is more likely to break.

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Saury Pairing Suggestions

Classic Japanese Teishoku

• Salt-grilled saury
• Japanese rice
• Miso soup
• Grated daikon radish
• Japanese pickles
• Spinach or edamame

Healthy Family Meal

• Air-fried saury
• Brown rice or sweet potato
• Broccoli
• Cherry tomatoes
• Cucumber salad

Izakaya Style

• Charcoal-grilled saury
• Edamame
• Tamagoyaki
• Japanese cold tofu
• Grilled eggplant

Chinese Spicy Flavor

• Cumin chili saury
• Stir-fried cabbage
• Garlic choy sum
• White rice or fried rice

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Preparation and Cutting Methods

Saury can be cooked whole or cut into sections according to the recipe.

Cooking Whole

Most suitable for salt-grilling, air-frying, baking, and grilling, as it retains the complete appearance and moisture of the fish.

Cooking in Sections

After thawing, it can be cut into fish sections of about 3 to 5 centimeters, suitable for pan-frying, teriyaki, braising, or stewing with sauces. Cutting into sections makes it easier for the flavor to penetrate and is also convenient for portioning meals.

Semi-Thawed Cutting

If you need to cut neatly, you can cut the fish when it is still semi-thawed. The firmer flesh will result in cleaner cuts.

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Storage and Usage Recommendations

• Recommended to store in a frozen environment at -18°C or below.
• Upon receipt, place back in the freezer as soon as possible.
• Only take out the required amount each time.
• Thaw in the refrigerator's chilling compartment.
• Cook as soon as possible after thawing.
• Avoid repeated thawing and refreezing.
  

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Product Information

Product Name: Whole Pacific Saury
English Name: Pacific Saury
Product Type: Frozen Whole Sea Fish
Product Form: Whole, Packaged
Storage Method: Keep frozen at -18°C or below
Suggested Cooking Methods: Salt-grilled, Pan-fried, Air-fried, Baked, Charcoal-grilled, Teriyaki-style, and Miso-baked.
Suitable Occasions: Daily family dinners, Japanese set meals, Izakaya snacks, barbecues, and bento boxes.