Shioyaki, salt-grilled. It’s the basic Japanese grilled fish. I’ve got a good refill of the precious omegas.
Aji, chinchard, Japanese horse mackerel. It’s very close to sardine. They are getting very fat, thus delicious in this season.
Clean, empty, slash, sprinkle coarse sea salt. Let 5 to 10 minutes. Grill.
Served with yuzu citrus.
A creamy spicy polenta, and tomato sauce.
Shishito peppers grilled with the fish.
A yummy dinner !