PACIFIC SAURY VP 秋刀魚 280G

Frozen Pacific Saury – A Beloved Japanese Autumn Delicacy, Rich & Full of Flavour

Savour the bold, distinctive flavour of our Pacific Saury – Vacuum Packed (秋刀魚, 280g) — one of the most iconic and beloved seasonal fish in Japanese cuisine, celebrated every autumn as a true taste of the season. Known as Sanma (秋刀魚) in Japanese — literally “Autumn Sword Fish” for its long, slender, sword-like body — and Qiu Dao Yu (秋刀魚) in Chinese, Pacific Saury is a deeply flavourful, oily fish prized for its rich, bold taste, firm yet tender flesh, and extraordinary versatility across Japanese, Chinese, and Korean preparations. The arrival of sanma season in Japan each autumn is a celebrated culinary event — grilled whole over charcoal and served with grated daikon and soy sauce, it is one of the most iconic and soul-satisfying dishes in all of Japanese home cooking. Vacuum packed at 280g and flash-frozen at peak freshness to preserve its bold, authentic flavour year-round.

Why You'll Love It

• 🐟 Premium Pacific Saury (Sanma / 秋刀魚) — bold, rich, full-bodied flavour with firm yet tender oily flesh
• 🔒 Vacuum packed (VP) — sealed for maximum freshness and longer shelf life
• ⚖️ 280g pack — perfect for 1–2 servings, ideal for a quick, satisfying meal
• ❄️ Flash-frozen to lock in peak ocean-fresh quality and bold authentic flavour year-round
• 🍳 Incredibly versatile — perfect for salt-grilling, braising, pan-frying, and simmering
• 💪 Nutritional powerhouse — exceptionally rich in omega-3 fatty acids, DHA, EPA, vitamins B12 and D, and essential minerals

How to Prepare

Salt-grilling / Shioyaki (recommended): Score the fish on both sides, season generously with salt, and grill over medium-high heat for 5–6 minutes per side until the skin is golden, lightly charred, and irresistibly crispy — serve with freshly grated daikon, a squeeze of sudachi or lemon, and soy sauce for the quintessential Japanese sanma shioyaki (秋刀魚塩焼き) that is the most iconic autumn dish in all of Japan.
Braising / Kabayaki-style: Braise in a rich soy sauce, mirin, sake, and sugar sauce for 15–20 minutes until deeply glazed and caramelized — a sweet, savoury kabayaki-style preparation that pairs beautifully with steamed rice.
Chinese braising: Braise in a rich soy, ginger, garlic, Shaoxing wine, and black vinegar sauce for 20–25 minutes for a deeply flavourful, comforting Chinese home-style preparation (红烧秋刀魚).
Pan-frying: Season with salt and pan-fry in oil over medium heat for 4–5 minutes per side until golden and crispy — a quick, satisfying everyday preparation.

Serving Suggestions

Pacific Saury is a fish that evokes the warmth and nostalgia of autumn — grill salt-grilled Japanese-style and serve with steamed rice, miso soup, grated daikon, and pickled vegetables for a classic, soul-satisfying Japanese set meal that captures the very essence of the season. Prepare kabayaki-style in a sweet soy glaze and serve over a bowl of steamed rice for a deeply comforting donburi. Braise Chinese-style in a rich soy and black vinegar sauce for a bold, flavourful home-cooked dish that pairs beautifully with steamed rice and stir-fried greens. A bold, nutritious, and deeply satisfying fish that brings the flavours of a Japanese autumn to your table year-round.

Storage Instructions

Keep frozen at -18°C or below. Once thawed, refrigerate and consume within 24 hours. Do not refreeze.