Pacific Saury are best during the autumn season.
They are high in unsaturated fat and have many health benefits such as lowering cholesterol.
They have a very slim figure and do not have a stomach in their digestive system, and only have an extension of their intestine.
As with all shiny fishes, they were regarded the fish for the lower class, and samuari’s during the Edo period never ate them.
They are considered light in smell for a shiny fish (mackerel, sardine) and do not require too much grated ginger or scallions when consumed raw.
Pacific Saury are fished around the world, and they are best when they are fished out of waters below 50 degrees Fahrenheit. Anything above that temperature makes them leaner and not favorable .
Pacific Saury that are fished out of cold waters will burn into flames when they are grilled, for their high fat content.