The Best Types of Japanese Fish for Grilling

Japan is renowned for its rich culinary heritage, especially when it comes to seafood. Grilling fish is a popular cooking method that brings out the flavors and textures unique to various types of fish. In this article, we explore the best types of Japanese fish for grilling, highlighting their distinct characteristics and tips for preparation.

1. Saba (Mackerel)

Saba, or mackerel, is one of the most beloved fish in Japan, prized for its rich flavor and flaky texture. Its high-fat content makes it perfect for grilling, as the skin crisps up beautifully while the inside remains moist. A simple marinade of soy sauce, sake, and mirin enhances its natural taste, making it a popular choice for both home cooks and restaurant chefs.

2. Sanma (Pacific Saury)

Sanma, known as Pacific saury, is another quintessential grilled fish in Japanese cuisine, especially during the autumn season. Its long, slender body is packed with flavorful oils, which add a savory dimension when grilled. Traditionally, sanma is seasoned with just a sprinkle of salt and served with grated daikon radish for a refreshing contrast to its richness.

3. Ayu (Sweetfish)

Ayu, or sweetfish, is celebrated for its delicate flavor and tender meat. This river fish is commonly grilled whole and can be seasoned simply with salt or grilled with a layer of miso. The best way to enjoy ayu is during the summer months, when its flavor is at its peak, offering a sweet and slightly nutty taste that pairs perfectly with a glass of cold sake.

4. Yakishime (Charred Fish)

Yakishime refers to various types of fish that are prepared by direct grilling over charcoal. Although several fish can be used for this method, trout and char are often favored due to their rich flavor and firm texture. The charred skin adds a smoky aroma that enhances the natural flavors of the flesh. Typically, these fish are served with a sprinkle of salt or a side of lemon for added brightness.

5. Tai (Sea Bream)

Tai, or sea bream, is often considered a delicacy in Japan, known for its mild taste and firm texture. Grilling tai enhances its sweetness and complexity. It can be grilled whole or in fillets, often brushed with a light soy glaze or served sashimi-style. Tai is a popular choice for celebratory dishes and special occasions, symbolizing good fortune and prosperity.

6. Unagi (Eel)

Unagi, or freshwater eel, is a favorite for grilling, particularly during summer. Its rich, oily flesh becomes succulent and tender when grilled over charcoal. Traditionally, it is glazed with a sweet soy sauce-based marinade known as kabayaki, which caramelizes during grilling, creating a deliciously charred exterior. Unagi is often served over a bed of rice, making for a hearty, satisfying meal.

7. Kamasu (Barracuda)

Kamasu, or barracuda, is known for its firm flesh and subtle flavor, making it an excellent candidate for grilling. Its meaty texture holds up well on the grill, and it can be seasoned with salt or marinated in a mix of soy sauce and mirin for a touch of sweetness. This fish is often found in coastal regions and is particularly popular during the summer months.

Whether enjoyed at a summer barbecue or in a traditional izakaya, grilling fish is an integral part of the Japanese dining experience. Trying different types of Japanese fish allows you to explore diverse flavors and textures unique to this cuisine. Each type brings its own distinct qualities to the grill, offering endless culinary possibilities for seafood lovers.