[ENG SUB]How to Beautifully Filet a Pacific Saury (Sanma)│Learn From Michelin Starred Japanese Chef

Mastering the Delicate Art of Sanma Prep\n\nPacific saury, known affectionately as sanma in Japan, is a highly celebrated autumn delicacy prized for its rich, oily profile and distinctive flavour. Preparing this slender, delicate fish requires a highly refined approach to butchery and knife skills. In this demonstration, a Michelin-starred Japanese chef from Toyonaka Sakurae shares the precise techniques required to fillet saury beautifully, helping professional chefs expand their seasonal seafood repertoire.\n\nThe key challenge when handling sanma lies in its soft, easily bruised flesh. Unlike firmer round fish, saury must be handled with minimal physical contact to prevent the degradation of its delicate texture. Keeping both the fish and the prep surface chilled is essential, as the high oil content of the fish means that heat from a chef's hands can quickly soften the fat, spoiling the clean finish of the fillets. Additionally, maintaining a razor-sharp deba or yanagiba knife is non-negotiable for achieving the clean, reflective cuts characteristic of high-end Japanese dining.\n\n## Precision Knife Work and Bone Removal\n\nThe filleting process begins with a precise, angled incision behind the pectoral fin, cutting down to the spine without severing it completely. Using the spine as a guide, the chef slides the knife smoothly along the backbone in a single, fluid motion. This minimises friction and prevents the tearing of the flesh. A common pitfall for western-trained chefs is applying too much downward pressure; instead, the blade should do the work, gliding effortlessly to produce a pristine fillet.\n\nRemoving the exceptionally fine rib bones requires a delicate touch. The chef demonstrates how to place the blade flat against the rib cage, shaving the bones away while preserving the thin belly walls. Throughout the prep, cleanliness is vital. The chef constantly wipes the knife and cutting board to ensure that scales, blood, and moisture do not contaminate the finished fillets. This rigorous hygiene ensures the fish is in perfect condition for raw preparations such as sashimi and nigiri, or for pristine grilling.