Pacific Saury Bones Soaked in Sake (Horse Mackerel or Sardines are OK too)

• 2 fish worth The backbone of a Pacific saury (sanma)
• 2 to 3 servings Sake or shochu

1. When you filet a Pacific saury, keep the backbone.
2. You can also use the bone from salt-grilled Pacific saury.
3. Take all the flesh off the tail and bone.
4. Wash the bone and tail well, and pat dry with paper towels.
5. If there's any flesh left it will smell fishy, so remove it completely.
6. Cook the bones in a toaster oven for about 2 minutes.
7. Don't let them burn too much.
8. Put the bones in hot sake and leave for a while.
9. This works great with sake, but I recommend a stronger taste using shochu mixed with hot water - with a generous amount of shochu!
10. For Pacific saury bone crackers, see

saury, shochu

Taken from cookpad.com/us/recipes/170879-pacific-saury-bones-soaked-in-sake-horse-mackerel-or-sardines-are-ok-too (may not work)