Cut open and dried fish.

The term 鰺 involves the use of "비릴" and refers to juvenile fish, specifically the horse mackerel. When fully grown, they can reach about 40 centimeters in length. The term "삼" indicates the third month in the lunar calendar and May in the solar calendar. It's said that this period is when they taste the best.

"Aburi" is a noun derived from the verb "Aburu" (炙る) in Japanese, which means to lightly sear or grill the surface of ingredients using direct flame. Unlike general grilling methods that evenly cook the entire ingredient, Aburi involves searing only the surface while leaving the inside uncooked. It is a cooking technique that allows for a contrast in texture and a smoky flavor between the outer and inner parts of the ingredients. Aburi sushi (炙り寿司), where the surface of fatty fish such as salmon or tuna is seared, is a representative example of Aburi cuisine. Even mild white-fleshed fish like sea bream can be enhanced in flavor and texture by searing the skin.