Autumn is absolutely the best season to enjoy Pacific Saury. Walk through any local seafood market during this time, and you will see these beautiful, silvery fish shining on the ice displays. They are affordable, packed with nutrition, and incredibly flavorful.
While many enjoy simply roasting super fresh saury with a little salt, we don’t always have access to dayboat-fresh catches at our local grocery stores. When the freshness drops slightly, simply salting it isn’t enough to mask the naturally fishy aroma. Today, I am sharing my go-to methods for preparing saury: pan-frying and braising. Both methods utilize a savory marinade that perfectly balances the flavor, ensuring a crispy exterior and tender, savory meat every single time.
What Is Pacific Saury (Qiu Dao Yu)?
Pacific Saury, known as Qiu Dao Yu in Chinese and Sanma in Japanese, translates literally to “Autumn Knife Fish” because of its slender, sword-like shape and its peak season in autumn. It is highly valued for its rich profile of omega-3 fatty acids, particularly DHA and EPA. In Asian home cooking, it is a staple comfort food, often served alongside rice and simple vegetable dishes.
Ingredients
For the Fish & Marinade:
- 3 whole Pacific Sauries (about 1 lb / 450g)
- 1 tbsp (15g) Shaoxing Wine
- 1 tbsp (15g) Light Soy Sauce
- 2 tsp (10g) Oyster Sauce
- 1 tsp (5g) Chinese black vinegar
- 1/2 tsp (2g) Salt
- 1/2 tsp (2g) Sugar
- 1/4 tsp White Pepper
- 4 slices fresh ginger
- 4 cloves garlic, smashed
- 3 scallions, cut into sections
For Braising (Method 2 only):
- 1 tbsp cornstarch
- 1 tbsp cooking oil
- Extra aromatics (sliced garlic, ginger, and chili peppers)
- A splash of water or broth
- 1 stalk green garlic or scallion, chopped
Equipment Needed
- A high-quality non-stick skillet (crucial, as saury skin is exceptionally thin).
- Paper towels.
- A sharp knife for scoring.
Prep & Mise en Place
- Clean the Fish: Look for saury with bright red gills, clear eyes, and firm, unbroken skin. Remove the gills, guts, and the black membrane inside the abdominal cavity, along with the bloodline. This is the most critical step for removing bitterness and fishy odors.
- Score or Cut: For the pan-fried method, make diagonal shallow cuts along the sides of the fish. For the braised method, cut the fish into 2-inch sections.
- Marinate: In a bowl, combine the Shaoxing wine, light soy sauce, oyster sauce, black vinegar, salt, sugar, and white pepper. Massage this mixture over the fish, stuffing the ginger, garlic, and scallions into the belly. Let it marinate for 30 minutes, flipping occasionally.
Cooking Process
Method 1: Pan-Fried Pacific Saury
- Dry the Fish: After 30 minutes, thoroughly pat the fish completely dry inside and out with paper towels.
- Pan-Fry: Lightly brush a non-stick skillet with oil and place it over low heat. Add the fish.
- Cook to Golden: Fry slowly for about 4–6 minutes per side.
Chef’s Secret: Drying the surface completely and using consistent low heat allows the Maillard reaction to occur gradually without tearing the delicate skin. The moisture evaporates slowly, creating a deeply browned, crispy exterior.
- Serve: Once both sides are golden and the internal temperature reaches 145°F (63°C), remove from the pan. Squeeze fresh calamansi or lemon juice over the top before serving.
Method 2: Braised Pacific Saury
- Dust with Starch: After marinating and patting the fish sections dry, add 1 tablespoon of cornstarch and mix well to lightly coat the pieces. This creates a dry, protective barrier.
- Sear: Heat oil in a non-stick skillet over low heat. Pan-fry the fish pieces until lightly golden on both sides.
- Build the Sauce: Push the fish to one side and add the extra garlic, ginger, and chilies to the pan, frying until fragrant.
- Braise: Add a splash of Shaoxing wine and light soy sauce. Add a few tablespoons of water. Cover and simmer on low heat for 3–5 minutes so the flavors penetrate the meat.
- Finish: Toss in the chopped green garlic or scallions, stir gently to coat, and serve immediately.
Why This Recipe Works
- The Marinade: The combination of Shaoxing wine, ginger, and scallions neutralizes the fishy compounds, while the oyster and soy sauces inject umami deep into the flesh.
- Moisture Control: Drying the fish with paper towels prevents it from steaming in the pan, which is the primary cause of mushy, torn skin.
- Temperature Management: The incredibly thin skin of the saury burns easily on high heat. A patient, low-heat approach guarantees a perfect crust.
Common Mistakes & Troubleshooting
- Mistake: The fish skin completely tore off and stuck to the pan.
- Cause: The fish was too wet, the pan wasn’t non-stick, or the heat was too high.
- Solution: Always dry the fish thoroughly and maintain a gentle, low heat.
- Mistake: The fish tastes bitter.
- Cause: The black membrane inside the belly was not completely removed.
- Solution: Take your time during the prep phase to scrape away all the dark lining and bloodline along the spine.
Frequently Asked Questions
- Can I bake this instead of pan-frying? Yes! After marinating and drying, brush the fish with oil and bake at 400°F (200°C) for 10–15 minutes until the skin is golden and crispy.
- Do I have to remove the bones before eating? Yes, saury has fine bones. It’s best to eat carefully, peeling the meat away from the spine as you go.
- Can I freeze the marinated fish? Yes, you can freeze it right in the marinade for up to a month. Thaw safely in the refrigerator overnight before cooking.
How to Serve
This savory fish pairs beautifully with a steaming bowl of rice; I love to cook rice in a cast iron pot for the best texture. To balance the richness, serve it alongside a refreshing Smashed Cucumber Salad and a comforting, warm bowl of Tomato Egg Drop Soup.+2
Storage & Reheat
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: To maintain the crispy skin, reheat in an air fryer at 350°F (175°C) for 3–5 minutes, or quickly warm it in a dry skillet over medium-low heat. Avoid the microwave, as it will make the skin soggy.
Allergen Notice
- Fish: Contains Pacific Saury.
- Soy & Gluten: Traditional soy sauce and oyster sauce contain soy and wheat. Substitute with tamari and gluten-free oyster sauce if necessary.
Nutrition Disclaimer
Nutrition information is an estimate and provided for informational purposes only. The exact nutritional profile will vary based on the specific brands of ingredients used and portion sizes.
About the Author & Recipe Development
As someone who cooks for my family every day, finding the balance between flavor and practicality is my top priority. I tested this recipe using different heat levels because saury skin is notoriously difficult to keep intact. I found that stepping away from the high-heat wok method and adopting a patient, low-heat sear in a non-stick pan yielded the most consistent, restaurant-quality results in my home kitchen.
Authoritative References
- For guidelines on the safe internal cooking temperatures for seafood, refer to the USDA Safe Minimum Internal Temperature Chart.
Crispy Pan-Fried & Braised Pacific Saury (Qiu Dao Yu)
Equipment
- Non-stick skillet
- Paper Towels
Ingredients
Fish & Marinade
- 3 whole Pacific Sauries cleaned, guts and black membrane removed
- 1 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 2 tsp oyster sauce
- 1 tsp Chinese black vinegar
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 4 slices fresh ginger
- 4 cloves garlic smashed
- 3 stalks scallions cut into sections
For Braising (Optional)
- 1 tbsp cornstarch
Instructions
- Clean the fish by removing the gills, guts, and the black membrane inside the belly. Score the sides diagonally or cut into 2-inch sections.
- Combine all marinade ingredients in a bowl. Massage onto the fish and stuff the aromatics inside the belly. Marinate for 30 minutes.
- Remove the fish from the marinade and pat completely dry with paper towels.
- For Pan-Frying: Heat a lightly oiled non-stick skillet over low heat. Fry the fish for 4-6 minutes per side until golden and crispy.
- For Braising: Dust the dried fish sections with cornstarch. Sear lightly in oil on low heat. Add extra aromatics, a splash of soy sauce, wine, and water. Simmer for 3-5 minutes, top with green garlic, and serve.
Notes
Food Safety: Always cook fish to a safe internal temperature of 145°F (63°C).
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