Autumn saury is rich in fat and has a unique flavor. In Japan, it is often grilled with salt, sprinkled with kabosu, squeezed juice such as sudachi, yuzu, lemon, lime, ponzu, and soy sauce served with grated radish. Since saury has a short time of about 30 minutes to be discharged after eating food, it has a peculiar habit of internal organs, but there is little harshness, and many people prefer to eat salt-grilled saury. It also has many small bones, though not as many as sardines. Saury festivals are held in various parts of Japan (for example, Meguro Sanma).