Whole river fish seasoned simply with salt and grilled until crisp and lightly charred.
The Story
Mountain streams have long provided food for communities in Japan’s interior, including villages like Nanmoku in Gunma. One of the simplest preparations is shioyaki: a whole river fish salted, skewered, and slowly grilled until its skin becomes crisp and lightly charred. The method requires little beyond fresh fish, salt, and fire, allowing the flavor of the catch itself to remain at the center of the dish.
Ingredients
- Whole small fish (trout works well in the U.S.)
- Coarse or kosher salt
Instructions
- Clean and gut the fish, or use pre-cleaned fish, and pat very dry.
- Salt generously inside the cavity and over the skin. Let sit for 15–30 minutes.
- Optionally skewer the fish and bend it slightly into an S-shape.
- Grill or broil over medium heat for 4–6 minutes per side, until the skin blisters, crisps, and becomes lightly charred.