Sanma Shioyaki (Salt-Grilled Pacific Saury)

Rinse the Pacific saury (sanma) under cold water and pat thoroughly dry with paper towels. Do not remove the head or internal organs, as is traditional for this dish.

Make several shallow diagonal scores on both sides of each Pacific saury (sanma) to help with even cooking and salt penetration.

Generously sprinkle Coarse sea salt over both sides of each Pacific saury (sanma), ensuring it gets into the scored cuts. Let the fish rest for 15 minutes to allow the salt to draw out excess moisture.