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“Sanma” or Mackerel Pike has come on our plates with the advent of Autumn.
Known under other names such “Saira” or “Banjyo”, it is a fish with red meat rich with proteins.
In season, the flesh is fatty and sweet and ought to be sampled as sashimi served with grated fresh ginger and thinly cut leeks:
(Pic taken at Tonami, Shizuoka City)
It is mainly caught off the north eastern shores of Japan as the fish swim down from Hokkaido.
But the more it is caught, the less fat it will contain.
The annual catch exceeds 20,000 tonnes, although breeding is increasingly successful.
If you eat it at a good place such as Tonami in Shizuoka, you will be served its bones and head deep-fried.
Of course, as a sushi it is a morsel to savour!