The frugal flavor of saury has contributed to Japanese cuisine.

From mid September to early October, the Sanma fish tastes the best. The amount of fat in the fish at this time is up to 20%. The fatness of the fish makes the processed food more delicious in autumn. Grilled Sanma fish is also one of the reasons attracting Japanese tourists in the fall. Photo: Hinative.

From mid-September to early October, saury (Sanma) tastes best when its fat content is up to 20%. Thanks to that, the dishes made from this food become greasy. The most famous is the grilled saury. Photo: Hinative.

Although it is not a fish with a price

Not a fish with a “huge” price tag, but the nutritional value in saury is not small. EPA and DHA composition is large, so saury is selected as a good food for retina eyes and brain. Photo: Japantimes.

The most typical way to cook Sanma fish is to grill salt (Sanma Shioyaki), which is said to be the best way to prepare the dish to keep the fresh taste of the Sanma fish. Photo: Japantimes.

The most typical way to cook saury is to cook with salt (Sanma Shioyaki). This is said to be a way to keep the fresh taste of saury. Photo: Japantimes.

You just need to sprinkle salt over the fish and grill it. The fish is kept intact without guts and grilled directly, then eaten with radish. soy sauce and lemon juice. Photo: Flickr.

You just need to sprinkle salt over the fish and grill it. Fish are kept intact and grilled directly, then eaten with radish, soy sauce and lemon. Photo: Flickr.

To get the best Sanma Shioyaki you should grill the fish on charcoal. It is the layers of smoke when baking that will increase the flavor of the dish. Go for a family picnic in the fall and use charcoal to grill Sanma fish. Photo: Warosu.

To get the best Sanma Shioyaki you should grill the fish on charcoal. It is the layers of smoke when baking that will increase the flavor of the dish. Going for a picnic with your family in the fall and using charcoal to grill saury is nothing better. Photo: Warosu.