There are many different ways to cook food, such as teriyaki, where ingredients are coated or soaked in a large amount of teriyaki sauce and then grilled on a grill, which is similar to teriyaki.

Kabayaki is actually a type of teriyaki but is used exclusively for fish dishes.

Kamabiyaki is a dish in which the whole fish is cut open, the bones are removed, the sauce is drizzled, and the whole fish is grilled on bamboo skewers.

The saury is widely distributed in the North Pacific Ocean, including the Sea of Japan, Alaska, the Bering Sea, California, Mexico, and other waters.

The saury is a surface migratory fish that prefers water temperatures of 15 to 18 °C (59 to 64 °F).

It has no stomach and a short intestine and feeds on animal plankton, especially small crustaceans (shrimp and crabs).

The body is long and slender, with a prominent lower jaw.

The dorsal and anal fins are located behind the body, both without hard spines, and the posterior part of the fins are small.

The dorsal fins have 10 to 12 soft bars and 6 to 7 small clips, and the anal fins have 12 to 14 soft bars and 7 small clips.

The ventral fin is located slightly posterior to the center of the body. The caudal fin is deeply forked.

Vertebrae about 63. Body covered with fine rounded scales. Lateral line inferior, near ventral margin.

Body dorsal and upper lateral surfaces dark grayish-blue, ventral surface silvery-white.

The lateral side of the body has a central silvery blue longitudinal band. Body length up to 35 cm.

Unlike most of the name needlefish, the fish is rich in fat and very tasty when roasted, and when eaten raw, it is completely different from the bland taste of water needlefish and flying fish.

Despite its high-fat content, saury is rich in unsaturated fatty acids, which not only does not make people fat but also has an excellent cardiovascular and cerebrovascular care effect.

Since it has no stomach and a short intestine, the ingested bait is basically digested and expelled from the body in about 20 minutes, so the internal organs of the swordfish are edible.

In Japan, the guts of grilled saury should never be removed, and the bitter taste of the guts is the essence of saury.

Generally, the fish is cooked in the Kamaboko style, which is delicious and nutritious.

1. Wash the fish and remove the head and tail, remove the bones and leave the flesh.

Then wash and drain the fish with water, and then evenly dip the fish in tahini powder and set aside.

2. Heat a pan and fry the fish in Method 1 until both sides are cooked and colored.

3. In another pan, add the fish slices from Method 2, then add the kabayaki sauce and cook until slightly dry, then add the ginger paste.