Ayu is named “Sweetfish” due to the sweetness of its flesh. The taste of Ayu is reminiscent of a freshly poured glass of Marlborough Sauvignon Blanc on a hot summer’s day.
Unlike other freshwater fishes, Ayu solely feeds on moss that grows in extremely clean waters, a true testament to its sweet flesh. Available only once a year, late summer through autumn, it is a delightful delicacy savoured during the summer months in Japan.
- Ayu fish – cleaned
- Cooking oil
- Salt (preferably coarse grain sea salt)
- Salt both sides of the Ayu
- Heat oil in a frying pan over medium heat
- Fry until both sides are nicely charred
- Sprinkle with salt and serve immediately with a lemon wedge
The whole fish can be eaten including its head and tail.