At RŌNIN, we pride ourselves on following the Japanese tradition of eating fresh and seasonally. Every morning our Chefs go to the market to pick up ingredients for the daily menu and our seafood is either local or flown in from Japan. We’re meticulous with our fish preparation and passionate about understanding their flavor profiles and where they come from. Learn more about the fish that we serve in our series, Fish Files.

Sanma (サンマ) (秋刀魚) Pike Mackerel – When Sanma is available, it signifies that autumn has arrived. This seasonal fish is available from autumn until mid-winter and can be found along the coasts of the Pacific Ocean. Sanma are normally small in size, ranging from 0.2-0.6 pounds, and are high in omega-3 fatty acids.

Grilled Sanma, Umeboshi, Shiso Flowers.
Sanma Tartare, Myoga, Spring Onion, Chips.

This fish has shiny skin that’s soft and chewy and normally left intact to provide texture. Despite being high in protein, Sanma have a soft texture, oily flavor, and when served raw, the meat is a dark pink/red. Sanma is commonly grilled with salt and served with lemon or soy sauce but can also be served as sashimi, nigiri, simmered, or pressed into oshizushi.

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