Sanma : Pacific Saury, a schooling fish found in North Pacific ocean, having a size around 30 to 40 cm. 秋刀魚は北太平洋を群れを成して泳ぐ30㎝から40㎝程度の魚です。 The peak season of the fish is autumn, and it is an autumn tradition in Japan to enjoyed Sanma in restaurants and at homes. Sanma is written as 「秋刀魚」in Japanese. Each character literally translates as Autumn, Knife, and Fish, referring to its top season and the body shape, which is somewhat like a knife. Many Japanese feel the sign of the autumn when enjoying tasty Sanma. 魚の旬は秋。 その季節になるとレストランや各家庭で多く食べられる日本の秋の風物詩です。 漢字では、「秋刀魚」と書きます。美味しい秋刀魚をいただくと多くの日本人は秋の気配を感じるでしょう。 Sanma is usually salted and grilled on both sides (best with charcoal fire), then garnished with grated Daikon, Japanese radish, and a slice of citrus fruit. When served, typically the head is set on the left side, the belly part coming in front, and grated Daikon is put on the right front part on the dish. People would often add some soy sauce and squeeze the slice of citrus fruit on top, then need to enjoy while Sanma is still hot. 秋刀魚は普通塩焼きにされ（炭火がベスト）、大根おろしとすだちとともに提供されます。 通常、皿の左手に魚の頭、腹が手前、大根おろしは右手前に盛られます。 少々の醤油を垂らし、すだちを絞って熱いうちにいただきます。 If you were to buy fresh Sanma at fish market and cook yourself at home, please remember that good fresh Sanma have clear eyes, whereas old ones have bloodish eyes. もし生の秋刀魚を魚屋で購入し自分て焼くような場合には、新鮮な秋刀魚は目が澄んでいて、そうでないものは血で濁っようになっていることを覚えておくと良いでしょう。 If you have a chance, please enjoy this autumn fish during the season!
Posted on: Wed, 10 Sep 2014 16:06:15 +0000
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