Saury is easy to see in supermarkets, vegetable markets and barbecue stalls in our country, but it is usually frozen and almost never seen alive. Watching the Japanese eat saury with relish in the TV series is inevitable, so I bought it and gave it a try. But many people are disappointed with the evaluation of saury. Meat is just firewood. It smells fishy and has many small thorns. Let's eat local crucian carp. I don't understand why the Japanese are so eager for this terrible fish. Is the Japanese saury different from the domestic one?
The taste of Japanese saury is really different from our country, and the difference is still very big. Japan is most keen on the pursuit of fresh and original ingredients, so they like to eat raw food very much. For Japan, which is surrounded by the sea, seafood everywhere is their staple food. Eat shad in winter, fragrant fish in summer, horseshoe fish in spring and saury in autumn. Saury is called the taste of autumn. Although saury is so popular in Japan now, its position in ancient Japanese feudal period was not like this.
Saury is also called Zoilo, Qing Chuan and sauna fish. Squid saury is simple in breeding, large in quantity and rich in oil. At that time, it was regarded by the Japanese as the lowest and most valuable one, and only the poor and the lowest slaves could use it. People with status usually refine saury into fish oil as a more useful one, but in modern times, it has become an important member of Japanese cuisine, and even became popular in shops, setting off a craze for eating saury by the whole people. When saury is scarce, it even becomes a burden to the rich.
In fact, the Japanese love saury so much, which is inseparable from its freshness and tenderness, and it is fat. However, once the saury is caught ashore, its internal organs will rupture, which can not be preserved for a long time and is easy to deteriorate. Eating fresh saury is not the same thing. China is not the main producing area of saury, which can only be obtained by fishing or importing on the high seas, but it is generally frozen. The quality of frozen saury is naturally much worse, not only losing its umami flavor, but also losing its umami flavor after freezing.
Japan's three-way sea area has the largest number of saury and the richest oil, making it the best saury producing area in the world. The fresh saury narcissus caught here is golden yellow. Once the golden mouth disappears first, it means that saury is no longer fresh. Eating saury in Japan generally doesn't need much seasoning. Just add a little salt to taste the most delicious saury. Frozen saury needs a lot of condiments, so in China, saury has only one way out at barbecue stalls.
In a word, the status of saury in Japan is far from other countries. The reason is that saury, a delicate fish, should not stay fragrant. Under the choice of many fish in China, although few people will eat saury, I don't know how delicious fresh saury will be. Friends who have eaten come out to share.