Ayu, or sweetfish, is more than just a delicacy—it’s a symbol of summer in Gifu Prefecture, especially in my hometown of Ibigawa.
As a child, I remember my father announcing, “I’m going to catch some Ayu!” before disappearing into the night. A few hours later, he would return with a bundle of freshly caught fish. We’d grill them right away, and the whole family would gather around, laughing and enjoying their sweet, tender flavour together.
This recipe brings that cherished memory into your kitchen, using the traditional method of Salt-Grilled Ayu (Shioyaki). It’s simple, authentic, and delicious.
Ingredients (Serves 2)
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4 whole Ayu (cleaned, heads intact)
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1 teaspoon salt per fish (adjust to taste)
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Bamboo skewers (optional)
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Lemon or sudachi wedges (optional for garnish)
Instructions
1. Prepare the Fish:
Rinse the Ayu or substitute fish (like rainbow trout) and pat dry. Make shallow diagonal cuts on each side for even cooking and better salt absorption. (Although my father often didn’t do this!)
2. Season with Salt:
Sprinkle salt on both sides and inside the cavity. Add extra near the tail and head to prevent burning.
3. Skewer the Fish (Optional):
Insert bamboo skewers from head to tail in a gentle curve to mimic the swimming shape of Ayu—a traditional and eye-catching presentation.
4. Grill the Fish:
Preheat a charcoal or gas grill to medium heat (or use an oven broiler).
Grill each side for 5–7 minutes until the skin is crisp and lightly charred. Adjust time slightly for thicker fish.
5. Serve:
Plate the grilled fish and garnish with lemon or sudachi wedges and fresh shiso. Serve hot.
Tips for Success
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Freshness is Key: Use the freshest fish possible. If using mackerel, soak briefly in salted water to reduce any strong smell.
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Charcoal Grilling: For an authentic smoky flavour, grill over charcoal if you can.
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Traditional Sides: Serve with steamed rice, miso soup, and a light vegetable dish like grilled eggplant or pickled cucumbers.
This dish captures the essence of summer in Gifu—simple, nostalgic, and full of heart. Whether you’ve experienced Ayu fishing or not, you can enjoy the flavour and tradition that make it so special in our local culture.
In Gifu, one of the most iconic summer traditions is visiting the “Yana” (Ayu fishing weirs) built across clear rivers like the Ibi River. These wooden structures are set up to catch Ayu as they swim upstream, and many locals and visitors gather at Yana spots to enjoy freshly grilled sweetfish by the water. It’s a peaceful, joyful scene—children playing near the river, the scent of charcoal in the air, and the unmistakable taste of summer on your plate.
Why not bring a piece of that magic into your home with this simple grilled Ayu recipe?