The saury is a slender, schooling marine fish found predominantly across the world’s oceans. The Pacific saury (Cololabis saira) is the most commercially harvested type and belongs to the family Scomberesocidae. This silvery, migratory fish plays a considerable role in the marine food web. It is widely recognized as a seasonal delicacy and a major food source, particularly throughout East Asia, where it supports large-scale international fisheries.
Identification and Physical Characteristics
The saury has a distinctly long and thin body, earning it the common name Mackerel Pike and the Japanese name sanma, meaning “autumn knife fish.” This torpedo-shaped fish is typically dark blue or green along the back, fading to shimmering silver on the sides and belly. A defining feature is the row of small, separate finlets positioned behind the dorsal and anal fins, a characteristic shared with mackerel and tuna.
Adult Pacific saury commonly reach lengths between 25 and 30 centimeters, though some individuals grow up to 40 centimeters. The fish has a relatively small mouth with a lower jaw that slightly projects forward, giving the snout a pointed appearance. While the Pacific saury (Cololabis saira) is the most recognized species, the family also includes the Atlantic saury (Scomberesox saurus), which inhabits the Atlantic and Southern Hemisphere waters.
Habitat, Migration, and Commercial Importance
Saury are epipelagic fish, meaning they live near the ocean surface, typically inhabiting waters between 15 and 18 degrees Celsius. The Pacific saury is found across the North Pacific Ocean, spanning from East Asia (China, Korea, Japan) eastward to the Gulf of Alaska and southward toward subtropical Mexico. This vast range is due to their highly migratory nature, as they travel in large schools across the open ocean.
Pacific saury undertake significant seasonal migrations, moving between feeding and spawning grounds. They move north during spring and summer to feed in the cooler, nutrient-rich waters of the Oyashio Current. They then travel south in autumn and winter to spawn in the warmer waters of the Kuroshio Current. This extensive movement makes the saury a primary forage fish, serving as a food source for numerous higher-trophic-level predators, including tuna, marine mammals, and seabirds.
The saury fishery holds significant commercial importance, particularly in East Asia, with major fishing nations including Japan, China, South Korea, and Russia. Fishermen often employ a technique that uses bright lights to attract the schooling fish to the surface at night, where they are then harvested using large nets like the stick-held dip net gear. The North Pacific Fisheries Commission (NPFC) manages the species, reflecting its transboundary nature and its role as a heavily exploited marine resource.
Culinary Uses and Nutritional Value
The saury is highly valued in East Asian cuisine, holding a particular cultural significance as a seasonal delicacy that marks the arrival of autumn in Japan and Korea. In Japan, where it is known as sanma, it is a staple of the autumn dining table, celebrated for its rich, oily flavor that intensifies as the fish prepares for its southward migration. The most traditional and popular preparation method is grilling or broiling the whole fish, often seasoned simply with salt in a dish called shioyaki.
When prepared this way, the skin becomes crisp and the flesh remains moist and tender. It is often garnished with grated daikon radish and a splash of citrus juice like sudachi or lemon. Traditionally, the fish is cooked whole, and the slightly bitter internal organs are consumed along with the meat, a taste considered part of the authentic autumn experience. Besides grilling, saury is also consumed simmered in soy sauce, deep-fried (as in tatsuta-age), or processed for the global market into canned products.
From a nutritional perspective, saury is a high-quality food source, recognized for its substantial content of beneficial fats and protein. The fish is especially rich in Omega-3 polyunsaturated fatty acids, specifically eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These fatty acids are associated with supporting a healthy cardiovascular system and neurological function.
A 100-gram serving of saury can contain approximately 20 grams of protein. The fish also provides various vitamins and minerals, including significant amounts of Vitamin D and Vitamin B12, along with selenium. The combination of high protein and beneficial fatty acids positions saury as a nutrient-dense option, whether consumed fresh, frozen, or in its preserved, canned form.