All around the blogging world, beautiful fall photos abound. I have been drooling over beautiful photos of apple pies,
pumpkin recipes, and other delicious delights. This post is not about any of those.
Fall in Japan means lots of yummy fall
fruits, roasted
chestnuts and sweet potatoes, and the like, but it also means
sanma! No, I didn't misspell samba. It's not a dance. It's a fish!

This fish is called Pacific
saury, in English, but I had never seen or heard of it before coming to Japan. They are abundant in the fall, which means they are cheapest and most delicious at this time of year. Since I am trying to be a frugal wife, buying food in season is important. For the past few weeks we have enjoyed our
sanma the most common and easiest way.

I just wash them off, throw on a little salt, and toss them onto our built in fish grill. (One doesn't notice how much the area around the grill needs wiping until one takes a photo of it - oops!) When they are cooked in this fashion the person eating it must navigate the guts by himself. Besides being yucky looking, they are very bitter tasting. Some people do eat them, although the only person I have ever seen do that in real life was my host-father. When he was done eating there would be nothing left but the skeleton. I think it's supposed to be the manly thing to do.
Now that the kids are getting older,
Nutkin and
Spanky can each eat a whole
sanma, so I have finally started gutting the fish myself. We used to have a neighborhood fishmonger that would do it for me when I bought my fish from him, but he went out of business a few years ago. So, to make the fish a little easier for the boys to eat on their own, I have taken up the challenge.

Yesterday, though, I felt like preparing them in a different way. I found a great looking
recipe online, but it called for cutting the fish into fillets. "Can I do that?" I asked myself.

Why, yes, I can. It did take longer than I would have liked, but I was trying hard not to waste any of the meat. The whole time I was flashing back to high school biology class. I had two male lab partners who both refused to dissect anything. I was so proud of myself for doing all of the dissections myself while they looked on squeamishly.
Ta
da! Those of you who have already mastered this task, please indulge me.

Once that was done, I dredged them in flour, browned both sides, and then removed them to a plate. I added 1/4 cup each of soy sauce, sake,
mirin (sweet rice wine), and sugar to the frying pan, boiled it a bit, then added the fish back in. It tasted just like the sauce we eat on eel (for those of you who know what that tastes like). It was a hit with everyone.
Please give me a virtual pat on the back!