Braised Pacific Saury

This is a very traditional Korean dish, spicy and with a strong flavor of fish oil, though you could tone it down a bit if you made this with a milder, less oily fish like salmon. Pacific saury—the Japanese call it sanma; Americans, mackerel pike—is usually bycatch, thus it’s very inexpensive. Koreans love it—we even can it. If you can’t find it fresh at a Japanese or Korean market, you can use bluefish or mackerel, which, like Pacific saury, is strongly flavored and has skin rather