Known as sweetfish out of Japan, Ayu is a freshwater delicacy. They only inhabit the cleanest rivers and they live on a diet of algae and moss, giving their flesh its unique clean and sweet flavours. With its soft bones, our Ayu can be eaten whole from head to tail. The best way to prepare them is Shioyaki, or grilled with some salt to bring out its natural flavours.
Check out this recipe for a simple, delicious way to prepare. (It's in Japanese, but just give the video a watch.)
Source: Farmed aquaculture
Recommended for: grilled, fried, tempura
