Iwashi (Sardine) いわし
Japanese name: Iwashi
English Name: Sardine
Season: Spring, Summer, Fall
Iwashi no Shioyaki—Salt Grilled Sardines
Eight 6-inch iwashi (sardines) 1 1/2 tablespoons fine sea salt 1 1/2 coarse salt each soy sauce and lemon wedges
1. Rinse the sardines and pat dry. Cut open the bottom 1/4 of the belly and remove the gills and intestines. Rinse the inside of the belly. Make brine by mixing 1 quart of cold water with 1 1/2 tablespoons of fine sea salt. Rinse the fish in the brine and Pat dry.
2. Take 1/4 teaspoon of salt and press it onto the tail, gill flaps, and fins, and work the salt in with your fingers. This will protect these parts and give them a nice white crust when they cook. Now lightly salt the entire fish.
3. Preheat the grill for high heat. Once it has heated, lightly oil the grill grate. Grill the fish until the skin is browned and crispy (about 4 minutes). Gently turn the fish over and grill the other side until done. Serve immediately with lemon wedges and soy sauce.