Pacific saury, scientifically known as Cololabis saira, is a species of marine fish in the family Scomberesocidae. Its name comes from its slender, blade-like body and its peak fishing season in autumn. Known as “Sanma” (サンマ) in Japan, it is one of the most iconic seasonal fish of the Japanese autumn, widely found in the northwestern Pacific Ocean, especially around Japan, Korea, and the northeastern coast of China.

Pacific saury typically measures between 25 to 30 centimeters in length. It has a streamlined body with a dark blue-black back and a shiny silver-white belly. As a migratory fish, it travels from north to south each year, with autumn being the season when its meat is richest and most flavorful due to high fat content. The flesh is tender, the flavor is bold, and it has excellent nutritional value.

Nutritionally, Pacific saury is rich in protein, DHA, EPA, calcium, iron, and B vitamins, offering health benefits such as promoting brain development, strengthening the immune system, and supporting cardiovascular health.

In Japanese cuisine, the most classic preparation is salt-grilled Pacific saury (sanma no shioyaki), in which the whole fish is sprinkled with salt and grilled, then served with grated daikon radish and soy sauce. It is a beloved autumn dish that embodies the season’s flavors. Pacific saury is also used in sashimi, simmered dishes, kabayaki (sweet soy-glazed grill), canned products, and sushi. With its rich taste, affordable price, and high nutritional value, Pacific saury is a widely loved traditional food that reflects both the spirit of the season and the charm of everyday Japanese cuisine.