Autumn Delicacy! Crispy and Savory Grilled Gizzard Shad Recipe
How to Prepare and Grill Gizzard Shad: A Perfect Autumn Dish
Savor the irresistible savory flavor of perfectly grilled gizzard shad, a quintessential autumn delicacy! As the crisp season arrives, the rich, buttery taste of this fish will surely have you craving it every year. This recipe guides you through every step, from cleaning the fresh fish to achieving that beautiful golden-brown sear. Get ready to enjoy restaurant-quality grilled gizzard shad in your own kitchen!
Main Ingredients- 5 fresh gizzard shad (Korean name: Jeoneo)
- 2-3 cups coarse sea salt (for baking or preserving)
Dipping Sauce- Soy-vinegar dipping sauce (mix 2 Tbsp soy sauce, 1 Tbsp vinegar, 0.5 Tbsp sugar, 1 Tbsp water)
- Wasabi paste or horseradish to taste
- Soy-vinegar dipping sauce (mix 2 Tbsp soy sauce, 1 Tbsp vinegar, 0.5 Tbsp sugar, 1 Tbsp water)
- Wasabi paste or horseradish to taste
Cooking Instructions
Step 1
Begin by preparing the gizzard shad. Carefully trim off all fins from the fish (pectoral, dorsal, and ventral fins). Use a spoon or the back of a knife to scrape off the scales, moving from the tail towards the head. Make an incision along the belly to remove the internal organs. It’s beneficial to scrape away or wipe off any dark membrane inside the cavity, as this can contribute to a fishy odor.
Step 2
Rinse the prepared fish thoroughly under cold running water, ensuring the inside of the belly cavity is completely clean. Removing any remaining blood or organ residue is a crucial step for a fresh, non-fishy taste.
Step 3
After patting the fish dry, gently make 2-3 shallow diagonal cuts on both sides of the fish with a knife, holding the blade at an angle. These score marks allow heat to penetrate evenly, ensuring the fish cooks thoroughly and absorbs flavors better, and also helps to tenderize the bones.
Step 4
Spread a thick layer of coarse sea salt on your grill pan or baking sheet. The sea salt acts as a non-stick surface, helps maintain moisture, and adds a subtle seasoning. Place the scored gizzard shad on top of the salt. Grill over high heat for approximately 20 minutes. Cooking with a lid on will help keep the fish moist.
Step 5
After 20 minutes, check if the top side of the fish is golden brown. Carefully flip the fish and continue grilling for another 7-8 minutes over medium heat. This will result in a crispy exterior and a succulent, flaky interior! Serve hot with steamed rice and the prepared soy-vinegar dipping sauce mixed with a touch of wasabi.
