A small commercial fish with a spindle-shaped body up to 40 cm long. Rich in fats, calcium, magnesium and iron, contains many omega-3 and omega-6 fatty acids, as well as vitamins A, B and D. In cooking, the fish is used not only in canned or smoked form. Sanma fried in batter or baked in the oven is very tasty. Less often it is boiled (usually in soup) or steamed. Sanma can be added to salads, sandwiches, baked into a pie. Goes well with tomatoes, citrus fruits, onions, cheese, dill and parsley. The weight of an average fish is 180 grams.