Sanma is perhaps most often eat salted and grilled whole. The bitter innards are considered a delicacy, especially when paired with a dry sake or glass of shochu. In our house though the preferred preparation with a truly fresh sanma is sashimi.
The kanji for sanma is autumn sword fish (秋刀魚). In season in the fall and resembling a shiny sword this fish is in season in the fall and winter.
Make two filets, and be sure to peel away the thin skin.
We love sanma with sesame oil and Maldon salt. When having it this way Shinji usually cuts the salmon into thin strips as in the photo and we'll either toss the sanma in the sesame oil and salt or just dip it in. If Shinji is making a sashimi platter then he'll cut the sanma into thicker slices and we'll have it with soy sauce and wasabi.
If you get the chance to try sanma as sashimi please try it. It is a very fishy fish.
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