Pacific saury is big in Japan—especially in autumn, when it comes into season, and home cooks who prize its taste and affordability often salt-grill it whole. Also known as sanma and mackerel ...

Six Japanese food professionals — including four acclaimed chefs — took on what seemed to all of them like a near-impossible ...

Fears are being raised that Pacific saury, a seasonal specialty in Japan in autumn, will continue to shrink in size due to climate change that is depriving the fish of their primary food resource.

Taiwan and eight other countries have agreed to cut this year's catch quota for Pacific saury by 10% to allow stocks to recover amid a shortage. Greenland lawmakers form a new government on the ...

Members of a fisheries conference in Tokyo agreed for the first time to limit saury catches in the North Pacific. The move comes as growing demand for the fish threatens its sustainability.

Sudachi is squeezed over grilled sanma (Pacific saury) to offset its fishiness; kabosu lightens the fattiness of karaage (fried chicken); the acidic daidai makes for a great ponzu sauce (“ponzu ...