Whole Saury | Frozen Seafood | Tender Flesh, Rich Fishy Flavour | Salt-Grilled / Pan-Fried / Air-Fried / Charcoal-Grilled

Pacific saury is a common sea fish in Japanese home cooking and izakayas. The fish body is slender, the meat is tender, and after cooking it has a natural fishy aroma and oily texture. This Whole Frozen Pacific 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 according to your preference, making it convenient to make Japanese-style dishes at home.

Pacific saury itself has a relatively rich flavour; just adding a little sea salt, black pepper and lemon is enough to bring out the natural umami. Besides the classic Japanese salt-grill, it can also be paired with garlic, teriyaki sauce, miso, salt and pepper, cumin or spicy seasonings to make a variety of Chinese, Western and Japanese dishes.

Whole packaging is suitable for Hong Kong family daily dinners, Japanese bento, izakaya snacks, BBQ gatherings and air fryer cooking. Paired with white rice, miso soup, grated radish and vegetables, you can easily complete a simple and Japanese-style family meal.

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Product Main Selling Points

Whole Pacific Saury, preserving the complete fish body and texture

Pacific saury is packaged whole, and after cooking the complete fish shape can be preserved, making it especially suitable for making Japanese salt-grill, charcoal grill and bake dishes. Serving the whole fish looks more like a Japanese restaurant, making it very suitable for family dinners or entertaining friends.

The fish body is relatively slender, making it easy to heat evenly. After pan-frying or baking, the skin can achieve a golden and crispy effect, while the inner fish meat remains tender and oily.

Tender meat, rich fishy flavour

Pacific saury has a relatively distinct sea fish flavour, the meat is fine, and after cooking it is easy to separate into flakes. The skin has a more prominent aroma after high-temperature cooking, and can be balanced with lemon juice, grated radish or Japanese soy sauce.

Customers who like a stronger fish flavour and richer texture usually prefer Pacific saury. Compared to white fish with a milder taste, Pacific saury has enough flavour even with simple seasoning.

Frozen for convenient home storage

Pacific saury is preserved by freezing, suitable for keeping in the home freezer as a staple. When needed, take it out and thaw as required, so there is no need to buy fresh fish at the market or supermarket every day, especially suitable for Hong Kong families with a fast-paced lifestyle.

Can prepare at home:

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

Simple seasoning, no complex marinating needed

Pacific saury already has a natural fishy aroma, so no need to add large amounts of sauce or marinate for a long time. The simplest way is just sea salt and lemon to make a classic Japanese flavour.

To add more layers of flavour, you can add:

• Sea Salt
• Black Pepper
• Lemon Juice
• Minced garlic
• Minced Ginger
• Japanese Soy Sauce
• Miso
• Teriyaki Sauce
• Cumin Powder
• Chili powder
• Salt and Pepper
• Vanilla
• Butter
• Sake or Mirin

Suitable for various cooking methods

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

• Pan-fried: Golden skin with rich aroma
• Salt-grilled: The most classic Japanese way to eat it
• Air-fried: Reduces the need for deep frying and oil smoke
• Oven-baked: Suitable for handling multiple fish at once
• Charcoal Grilled/BBQ: With a smoky, charred aroma
• Teriyaki: Sweet, rich and savoury sauce
• Miso Baked: Rich flavour, perfect with rice

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Recommended Occasions

Japanese Family Dinner

Salt-grill the saury and serve with white rice, miso soup, pickles and grated daikon to create a classic Japanese set meal. No need for many ingredients, yet it provides a complete meal.

Quick Air Fryer Recipes

Simply season after thawing and place in the air fryer. Ideal for busy Hong Kong households looking to reduce oil smoke and cleaning.

Grilling and BBQ

The slender body of saury is perfect for grilling whole. Once the skin is lightly charred, the aroma becomes prominent. Pair with sea salt, lemon or cumin chilli powder.

Japanese Bento

Slice the grilled saury and serve with white rice, tamagoyaki, edamame and vegetables to make a Japanese bento.

Izakaya Snacks

Served whole, salt-grilled or charcoal-grilled, with lemon and grated daikon radish for a simple Japanese izakaya style.

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Detailed cooking instructions

Japanese Salt Grilled Pacific Saury

Ingredients

• Whole Saury
• Sea Salt
• Lemon
• Grated daikon radish, add to taste
• A small amount of Japanese soy sauce

Method

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

Salt-grilled saury does not require much sauce; simple seasoning is enough to highlight the aroma of the fish skin and the freshness of the flesh.

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Pan-fried Pacific Saury

Ingredients

• Saury
• Sea Salt
• Black Pepper
• Cooking oil (small amount)
• Lemon Juice

Method

1. Pat the saury dry after it has been fully thawed.
2. Sprinkle sea salt and black pepper on both sides of the fish.
3. Add a small amount of cooking oil to a frying pan and heat over medium heat.
4. Place the saury in the pan and avoid flipping it frequently at first.
5. Fry until one side of the skin is golden brown and set, then flip.
6. Reduce heat to medium-low and continue frying until the center is fully cooked.
7. Add a small amount of lemon juice after serving.

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

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Air-fried Pacific Saury

Suggested Method

1. Thaw the saury completely and pat dry.
2. Make two to three light cuts on the surface of the fish.
3. Add sea salt, black pepper and a small amount of cooking oil.
4. Preheat the air fryer to approximately 180°C.
5. Place the saury in the air fryer basket, avoiding overlap.
6. Air fry at 180°C for approximately 12 to 18 minutes.
7. Turn the wings over once during cooking.
8. Air fry until the skin is golden and the centre is completely cooked through.
9. Serve with lemon or mashed radish after cooking.

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

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Oven Salt-roasted Saury

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

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

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Japanese Teriyaki Saury

Sauce Ingredients

• Japanese Soy Sauce
• Mirin
• Sake or water
• A small amount of sugar or honey
• Minced Ginger

Method

1. Pat dry the saury after thawing.
2. Add a small amount of oil to a frying pan and fry the fish until fragrant on both sides.
3. Mix soy sauce, mirin, sake, sugar and ginger paste.
4. Pour the teriyaki sauce into the pan.
5. Simmer over low heat until the sauce is slightly thickened.
6. Baste the fish surface with the sauce during this time.
7. Cook until the saury is completely cooked through and evenly coloured.
8. You can sprinkle with white sesame seeds and chopped green onions.

The teriyaki version has a sweeter and richer flavour, especially suitable to serve with white rice.

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Miso Baked Pacific Saury

Ingredients

• Saury
• Miso
• Mirin
• A small amount of sugar
• Minced Ginger
• A small amount of Water

Method

1. Mix miso, mirin, sugar, ginger paste and water.
2. Pat dry the saury after thawing.
3. Apply a thin layer of miso paste to both sides of the fish.
4. Marinate for approximately 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. You can add chopped green onions or sesame seeds before serving.

Miso paste contains sugar and is more prone to burning during baking; please monitor the surface colour.

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Cumin Spicy Pacific Saury

1. Pat dry the saury after thawing.
2. Add sea salt, cumin powder, chilli powder and a small amount of cooking oil.
3. Marinate for approximately 15 minutes.
4. Cook using an air fryer, oven or barbecue grill.
5. Sprinkle a small amount of cumin and sesame seeds after cooking.

This cooking method has a barbecue flavour and is suitable for those who like spicy food.

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Charcoal BBQ or BBQ Saury

1. Thaw the saury and pat dry.
2. Sprinkle sea salt on both sides of the fish.
3. Brush the grill with oil beforehand to prevent the fish skin from sticking.
4. Place the saury over medium heat.
5. Flip only after the fish skin on one side has set.
6. Grill both sides until golden brown and slightly charred.
7. Ensure the fish meat is fully cooked through.
8. Serve with lemon juice, salt and pepper, or mashed radish.

Do not flip the saury frequently while grilling, otherwise the skin is more likely to break.

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Saury Grilling Suggestions

Classic Japanese Set Meal

• Salt-Grilled Saury
• Japanese Rice
• Miso Soup
• Mashed White Radish
• Japanese Pickles
• Spinach or Edamame

Healthy Family Meal

• Air-fried Pacific Saury
• Brown Rice or Sweet Potato
• Broccoli
• Cherry tomatoes
• Cucumber Salad

Izakaya Style

• Charcoal Grilled Pacific Saury
• Edamame
• Tamagoyaki
• Japanese Cold Tofu
• Grilled Eggplant

Chinese Spicy Style

• Cumin Chili Saury
• Stir-fried Cabbage
• Garlic Choy Sum
• White Rice or Fried Rice

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Preparation and Cutting Methods

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

Cook Whole

Best for salt-grilling, air-frying, baking, and grilling; retains the whole appearance and fish moisture.

Cut into Sections

After thawing, cut into sections of approximately 3 to 5 cm; suitable for pan-frying, teriyaki, braising, or stewing with sauce. Sections absorb flavour more easily and are convenient for portioning.

Cut While Semi-Thawed

If neat cuts are required, cut while the fish is still semi-thawed. The meat is firmer, resulting in cleaner cuts.

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Storage and usage suggestions

• Store at -18°C or below in a frozen environment
• After receiving the goods, return to the freezer as soon as possible
• Remove only the required portion each time
• Recommended to thaw in the refrigerator chiller
• Cook the saury as soon as it is thawed
• Avoid repeated thawing and refreezing.
  

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Product Information

Product Name: Whole Saury
English Name: Pacific Saury
Product Type: Frozen Whole Sea Fish
Product Form: Whole Cut
Storage: Store frozen at -18°C or below
Suggested Cooking: Salt-Grilling, Pan-Frying, Air-Frying, Baking, Charcoal Grilling, Teriyaki, and Miso Baking
Occasions: Daily Family Dinner, Japanese Set Meal, Izakaya Snacks, BBQ, and Bento