Step 1: Clean and gut the fish

• Rinse the fish thoroughly under cold water.
• If the fish has scales (e.g., scup or perch), carefully remove them.
• Gut the fish without opening its belly, removing the gills and intestines.
• For delicate fish (e.g., sardines), use chopsticks through the mouth to extract the intestines and gills.

Step 2: Apply salt and seasonings

• Use sea salt, about 2% of the fish’s weight (slightly less than a teaspoon for a 7-ounce fish).
• Sprinkle salt liberally, paying extra attention to the fins and head.
• Let the fish rest for 20 minutes at room temperature to “sweat” and intensify the flavor.

Step 3: Skewer the fish

• Sharpen a skewer (about 25 inches long) and insert it through the eye or mouth.
• Zig-zag the skewer through the fish, alternating sides, and proceed to the tail without puncturing the skin.

Enjoy your crispy, flavorful Shioyaki!