Home  |  Market  |  Recipes  |  Fish

Grilled Sanma

Provided by the Lobster Place/ Cull&Pistol Test Kitchen

A super easy recipe that pairs the strong flavor of the saury with a nice smokiness from the grill.


  • 1.5-2lb Sanma (Pacific Saury)
  • Juice of 1 lemon
  • 2 tbs of extra virgin olive oil
  • 2 tbs chopped italian parsley
  • 2 crushed cloves of garlic
  • Salt and pepper to taste


Take the pointed beak of 1 whole saury and stick it into the tail, making the fish into a ring.  Marinate in the juice of 1 lemon, 2 tablespoons olive oil, 2 tablespoons chopped Italian parsley, 2 crushed garlic cloves and salt and pepper to taste for 1 hour.  Drain, reserving the marinade.  Grill over a slow fire for 15 minutes, basting with the marinade.  Discard any remaining marinade and serve.