Pacific saury is one of Japan’s most beloved flavors of autumn. In Japanese, it is written as “秋刀魚” (sanma), literally combining the characters for “autumn” and “swordfish.” The name reflects both its peak season in autumn and its long, slender body, which shines like a sword.
Pacific saury spends the warmer months feeding in the nutrient-rich northern seas. As the seasons change, it travels southward with the cold currents from waters around eastern Hokkaido and Sanriku. By around November and December, the fish reaches the waters off Choshi, making this period the peak season for saury landings at Choshi Port.
Saury caught around Choshi is known for its rich, high-quality fat. While simply grilling it with salt is a classic way to enjoy the fish, Choshi’s fresh catch can also be prepared in ways that are particularly difficult to experience far from the fishing grounds.
When the fish is exceptionally fresh, saury sashimi offers a delicate texture and a rich taste that highlights the natural flavor of the fish. It is a specialty worth seeking out when visiting Choshi during the fishing season.
Another local-style preparation is saury namero. The fish is filleted, finely chopped, and mixed with seasonings such as miso and ginger. This flavorful preparation is closely associated with the traditional seafood cuisine of coastal Japan.
October to November
For travelers visiting Choshi in autumn, freshly caught Pacific saury is an excellent way to experience the region’s connection to the sea. From classic salted grilled saury to sashimi and namero, the variety of preparations makes it possible to enjoy this seasonal fish in several distinctive ways.