Sanma shioyaki

Method

1. 1 Wash the fish, leaving it whole with the internal organs intact, as the slightly bitter taste of the intestines is a unique characteristic of this dish.
2. 2 Pat dry thoroughly, then sprinkle coarse salt evenly on both sides and let sit for 15 minutes to firm up the meat.
3. 3 Wipe away any excess salt and water that has seeped out so that your skin doesn't feel too salty.
4. 4 Grill over medium heat for 6 minutes on each side, until the skin cracks, puffs up, and turns golden brown, with fat dripping.
5. 5 Serve with grated and drained radish, a few drops of soy sauce, and a slice of lemon.

With an appliance

• Oven 30 min

  Replace step 4: Place the mackerel fillets on the middle rack of the 215°C oven for 12 minutes, rotating the tray at minute 6 and ensuring the fillets are not overlapping. Even heat distribution helps prevent the meat from drying out due to frequent turning, while avoiding the smoky smell and direct burn marks.