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–+ servings

Ayu no Shioyaki (Salt Grilled Sweet Fish)

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Author Yuto Omura
Servings 2 servings

Ingredients  

  • 2 whole ayu (sweetfish) or other similar sized river fish
  • sea salt
  • 1 citrus of choice I used sudachi

Instructions 

  • Start by holding the sweetfish under running water while scraping off the natural protective layer from the skin with the back of a spoon.
    scraping sweet fish with metal spoon under running water
  • Press the area between the gills and tail to remove any digestive contents, then wash the surface once more and pat it dry with kitchen paper.
    washing sweet fish under running water
  • Start preheating your grill or broiler to medium-high (approx 190 °C (374 °F)).
    Take a bamboo skewer longer than the length of the fish. Hold the fish with the head pointing left, and push the skewer through the mouth and out the top around the gill area.
  • Gently curve the fish by bending the body towards you, and push the skewer through the middle and out the back.
  • Finally, bend the tail away from you and push the skewer through the end of the fish, a couple of centimeters (1 inch) before the tail.
  • Coat the fins and tail generously with salt.
  • Holding the skewer in one hand, sprinkle salt over the fish from a height of about 30cm (12") while turning until evenly seasoned all over. Wrap the end of the skewer with foil and then place the fish on a wire rack.
  • Once preheated, reduce the grill's heat to medium and place the fish under the heat source for 4-5 minutes or until the skin is nicely browned. If using a single-sided grill, flip and repeat on the other side. If using a double sided grill, reduce the heat to medium-low after 5 minutes and cook for a few extra minutes.
  • Serve immediately and drizzle with a squeeze of sudachi or lemon. Enjoy!
    Ayu no Shioyaki (Salt Grilled Sweet Fish) on a bamboo skewer on a leaf with a halved sudachi on a rectangular ceramic plate with black and green brushstroke design

Notes

  • This recipe also works with other small river fish such as trout.
  • Select fresh ayu with shiny skin, clear eyes, and a cucumber-like aroma for the best flavor.
  • Position the fish with its head on the left side and insert the skewer from the back for better presentation.
  • Look for golden-brown skin, white eyes, and just-opaque flesh as indicators of perfect doneness.
  • For those without a Japanese fish grill, a regular outdoor grill at 375°F (190°C).
  • Serving suggestions: Freshly cooked Japanese rice, miso soup, nikujaga, chawanmushi.
  • Can be eaten whole (head, bones, guts) depending on your preference, but keep in mind the guts are very bitter (I personally don't eat them).