Shishamo

Method

1. 1 Let the shishamo fish thaw completely, then pat it dry; do not rinse it.
2. 2 Sprinkle a very thin layer of salt; the fish is already salty, so you don't need much.
3. 3 Grill over medium heat for 4 minutes on each side, avoiding turning the fish too often to prevent the roe from breaking in the belly.
4. 4 Flip and grill the other side for another 3 minutes, until the skin is golden brown and slightly puffed up.
5. 5 Eat the whole thing, including the head and bones, and squeeze some lemon juice over it to mellow the flavor.

With an appliance

• Oven 20 min

  Replace steps 3-4: Place the fish on the rack in the middle of the oven at 205 degrees for 8 minutes, then rotate the tray after 4 minutes without flipping each fish. The fish's belly is less likely to burst when turning, and the skin doesn't absorb the charcoal smell.