This year is also the season of autumn taste and saury. It's reasonably priced at around 150 yen per fish and the season is short, so you often line up at the table during this time.


In the news report the other day, there was also good news that "this year is a good catch". In order to eat last year's portion, which was a record poor catch, we will introduce Hundred yen store goods that can easily bake saury in a frying pan and tips on how to bake.

The goods are "non-stick foils" that you can buy at 100-yen shops such as Daiso, Can Do, and Ceria. Silicone resin processing is applied to one side so that the ingredients can be easily peeled off, and you can make grilled fish just by laying it on a frying pan without using a grilled fish.

Preparation of saury

First, prepare the saury. Long saury cannot be placed on a frying pan as it is, so cut it in half and bake it. If you want to leave the internal organs, cut them diagonally from a little before the anus to prevent the internal organs from popping out.


If you want to take the built-in, the method of "pulling out the pot" can be done in an instant and it is easy. Hold the belly of the saury against the cutting board and place the knife on the back of the chest fin.



Apply force to the bottom and stop when you cut the middle bone (there is a "boki" response. Be careful not to cut everything). After that, if you pull slowly with the knife in it, the internal organs will be connected and come out.


Lightly wash the saury, dry it with kitchen paper, sprinkle salt over it, and lightly apply it. Since saury has a lot of fat, it is said that the trick to finish the skin crisply is to shake it in an amount that makes you think "Is it too much !?"

Bake in a frying pan

Spread a foil that does not stick to the frying pan, heat it over low medium heat, and put salted saury on it.


Bake on medium to low heat for 7 to 8 minutes, then turn over with tongs or turners.


Bake for another 7-8 minutes and you're done. The way the fire passes depends on the environment, so let's bake it until it becomes elastic when pressed.


The skin of the saury does not stick and peel off, and if you dispose of only the foil, the frying pan will remain clean. It doesn't feel as crispy as when grilled, but the skin is well browned and delicious!



Even those who want to reduce the time and effort of cleaning up as much as possible and those who do not have a grilled fish will be able to fully enjoy the taste of the season. Check it out when you go to 100!

Reference site: Yamauchi Fresh Fish Store