On 4/9/2013 3:19 PM, sf wrote:
> On Tue, 09 Apr 2013 17:08:18 -0600, Janet Bostwick
> > wrote:
>
>> On Tue, 09 Apr 2013 12:33:21 -0700, sf > wrote:
>>
>>> On Tue, 09 Apr 2013 13:14:42 -0600, Janet Bostwick
>> snip
>>>>
>>>> I like it on grilled fish.
>>>
>>> I've never tried that, never even thought about it. My first reaction
>>> is that it's too strong for fish. Please tell me your complete
>>> preparation method. I'm curious!
>>
>> chop fine, sprinkle lightly. salt and pepper. use it on a fatty fish
>> like salmon, not something like tilapia.
>
> Aha, thanks! What other fish are oily? I usually buy cod or snapper,
> sometimes catfish.

When we lived in San Bruno, we'd frequent a Japanese restaurant in town
and I'd always order saba shioyaki. I'm not a fish eater but I was
pretty crazy about this dish.

It's prepared in the most elegantly simplest of ways: The fish skin is
slashed and a good amount of salt is laid on the fish and allowed to sit
for a while. Then it's rinsed off, dried, and grilled over high heat.
It's important to char the skin - this somehow elevates the saba above
other fish.

http://nonnoboy.wordpress.com/2012/0...saba-shioyaki/