Saury is the only species in the genus sauropoda, sauropodidae, and it is also one of the important edible fish. Its scientific name, Cololabis saira, is taken from the local name of this species in Kiyi Peninsula, Japan, in which saira is Russian (сайра). Both Chinese and Japanese characters are' saury', which may be due to the fact that it is as long as a knife and the production season is in autumn.

The practice of saury:

Braised saury

Ingredients: about three saury.

Seasoning: one tablespoon of wine, one tablespoon of salt and appropriate amount of pepper.

Practice: 1. Wash saury, apply seasoning and marinate slightly 10 minutes. 2. Put it on the grill and bake it. 3. When eating, you can drop a little lemon juice.

Note: 1. Fish don't need to be cut open. When digging out the gills of fish, chopsticks can be used to reach in and dig out the internal organs. 2. Brush a little oil on the grill before putting the fish, so it won't stick to the skin when it is taken off. 3. In the baking process, sprinkle a little salt on the fish skin, and the baked saury will taste more fragrant.

Roasted saury

Ingredients: 3 saury (or prepared according to personal needs)

Seasoning: wine 1 tablespoon, salt, a little pepper.

Practice: 1. Wash saury, apply seasoning and marinate slightly (about 10 minutes). 2. Put it on the grill and bake it. 3. When eating, you can drop a little lemon juice.

Tip: 1. Fish don't need to be disemboweled. When digging out the gills of fish, chopsticks can be used to reach in and dig out the internal organs. 2. Brush a little oil on the grill before putting the fish, so that it won't stick to the skin when you take it off. 3. In the baking process, sprinkle a little salt on the fish skin, and the baked saury will taste more fragrant.

Ingredients: 4 saury, lemon 1 piece.

Accessories: salt 1/4 tsp.

Practice: 1. Wash saury, and dry the surface water with paper towels; Heat a dry pot and apply a little oil to the bottom of the pot evenly with a paper towel.

2. Put the saury into the pot, fry until the fat in the abdomen flows out, turn the pot, slowly fry the head and tail, turn over and fry again, and then take it out when it is cooked, drain the material A and squeeze the lemon juice.