The best season for sweetfish is in the summer months from June to August. It has soft bones and is perfect for grilling with salt.
Check out this recipe for a simple, delicious way to prepare. (It's in Japanese, but just give the video a watch.)
あゆあゆがもっとも美味しい旬は、6−８月までです。禁漁明けの若鮎は骨も柔らかく、塩焼きにぴったりです。Source: Farmed aquacultureRecommended for: grilled, fried, tempura
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