When I got home, it wasn't domestic saury, but defrosted saury and it was Taiwanese. After taking pictures, it catches my eye. It was so fresh that I didn't notice at all.

Cut the head and fins with scissors. When you cut a fin, you have to cut it from the tail to the head to cut it properly.

The intestines...He needs a sense. If you pull it slightly while cutting it

It comes out all the way, and it breaks off in the middle.

And did you know that there are mackerel scales? You can also remove the plastic by standing the blade from the tail to the head and pushing it like scratching it. Lastly, rinse the blood and intestines under running water.

The belly cuts off.

Wash it clean with water after taking care of it

I made cuts in and out.

Looking at it now, you put it in neatly as if you measured it with a ruler.

Sprinkle starved salt on top of the cut fish

Make sure that the seasoning is evenly soaked. It's almost done.

I put it in the oven and set it at 230 degrees 25 minutes. It's not as big as other fish and it's not thick, so I set the time like that. Depending on the product, please adjust the time by checking the ripening condition.

You can dip it in wasabi soy sauce or eat it as it is.