Saury is a kind of marine fish that is common in East Asia. It is a common delicacy on people’s tables in Japan, South Korea, China and other places. Regarding the origin of the name of saury, it is said that this fish grows in autumn, and its body is as long and slender as a knife, so it was named "saury".

There are many ways to make saury, such as pan-fried saury, spicy saury, and braised saury, but the most famous way is salt-grilled saury. Today I will introduce to you how to make salt-grilled saury. The baking method is simple and the flavor is authentic. The taste is definitely no less than that in a Japanese restaurant! The skin is crispy, the fish is fragrant and tender, and you can make it at home with the same taste as in a Japanese restaurant.

Ingredients: saury, white wine, sea salt, lemon

Step 1: Use scissors to open the maw of the saury, pull out the gills from the head, pull them out, and take them out Entire internal organs and removed. Wash inside and out. If it is very fresh saury, it is actually not necessary to remove the internal organs. (The fish intestines of saury have a bitter taste, which many people cannot accept, so they can be removed. However, Japanese salt-grilled saury is not disemboweled, so as to ensure the shape and flavor of the saury to the greatest extent. It is only suitable for eating fish. The requirements are much higher. If you are not careful, you may eat slightly bitter internal organs. This depends on your personal preference!)

Step 2: Hang the saury and let it rest for a while. In order to drain the water from the saury, spray it with white wine after draining the water. This step is very important! Because the meat of saury is more delicate, but not as tender as sashimi, if you spray some mellow and sweet white wine, you can match the unique aroma of the wine with the unique meat texture of grilled saury, which will make this dish The dish tastes richer.

The third step, preheat the oven to 230 degrees Celsius, put a layer of tin foil on the baking sheet, pour salad oil, and then brush evenly with oil to prevent the fish skin from sticking to the baking paper. Arrange the saury side by side in the roasting pan, slightly spaced apart, and sprinkle with a layer of sea salt. Bake in the oven at 230 for 16 minutes. When you see the skin of the saury is slightly burnt and slightly golden through the oven glass, take it out.