Because diners think it is delicious. The intestines of saury are bitter, but most diners do not remove the intestines, but season the salted saury with soy sauce or lemon juice. They think that the combination of the salty taste of soy sauce or the sour taste of lemon and the bitter taste of the fish itself is the best taste of saury.

Saury is one of the most representative autumn ingredients in Japanese cuisine. The most common cooking method is to roast whole fish with salt, served with white rice, miso soup and radish sauce.

In addition, salted saury is also a dish in Korean cuisine. Sauté ed saury is another common cooking method. Saury sashimi became popular.

Saury sushi is not a very popular dish in Japan, but a local delicacy in some coastal areas such as Mu Yi Peninsula and Shima Peninsula. The meat of saury for sushi should be salted with salt and vinegar (sometimes with lemon juice) before use.

Extended data

The method of eviscerating and roasting saury;

1. Wash the fish and gut it.

2. Sprinkle salt on both sides of the fish and gently massage the fish with your hands to make the salt better absorbed.

3. Scrape a little lemon skin and stuff it into the fish.

4. spread tin foil on the baking tray, brush a layer of oil and put the fish.

5. Preheat the oven in advance, and bake at 200 degrees for 18~20 minutes. Remember to take it out and turn it over halfway.

6. Drop a few drops of lemon juice while eating and take a big bite.