Kabayaki is a traditional preparation where the fish is split down the back, gutted, boned, butterflied, cut into fillets, skewered, and then slowly roasted over white oak charcoal while being brushed with a sweet soy-based sauce until darkly caramelized and incredibly fragrant. Nissui sanma kabayaki brings this centuries old preparation to Pacific saury (sanma) in the convenience of a can. This delicious fish is fully cooked and an excellent accompaniment for white rice or used as a topping or ingredient in stir-fry dishes.