Autumn Delicacy! Crispy & Savory Grilled Gizzard Shad (Jeoneo Gui)
Crafting a Flavorful Snack with Seasonal Gizzard Shad
Enjoy a delicious grilled gizzard shad dish, a quintessential autumn delicacy. Gizzard shad, in season during autumn, is beloved by all ages for its rich, savory flavor and juicy meat. While fresh gizzard shad is also excellent for raw salads (hoe muchim), grilled gizzard shad, cooked until perfectly crispy, offers an unparalleled depth of flavor. Its high fat content allows even the small bones to become delightfully crispy, adding to the eating experience. This recipe will guide you to create restaurant-quality grilled gizzard shad at home. It’s perfect as a snack with drinks or as a main dish with rice!
Main Ingredients- 1kg Fresh Gizzard Shad
- Coarse Salt (aged to remove brine) to taste
- 1 Lemon wedge (for garnish)
Cooking Instructions
Step 1
Prepare the fresh gizzard shad. I purchased 1kg from a fish market. Fresh gizzard shad should have a glossy sheen and minimal fishy odor.
Step 2
Clean and prepare the gizzard shad. Carefully scrape off the scales, and trim the head and tail. You can remove the innards if you prefer, but I left them in to enhance the fish’s natural savory flavor. Trim the fins with scissors for a neat appearance.
Step 3
Score the fish to reduce any fishy odor and help flavors penetrate. Gizzard shad has many small bones, so be careful not to cut too deep when scoring. Make shallow, parallel cuts on both sides of the fish. If you’re concerned about fishy smells, lightly brushing with cooking sake or mirin before grilling can help neutralize odors.
Step 4
Grill until crispy using an electric grill without oil. I’ll be using an electric double-sided grill, which doesn’t require oil, to highlight the gizzard shad’s natural savory taste. Gizzard shad is naturally oily, so it grills beautifully without added oil. If you enjoy eating the small bones, grill it until it’s very crisp, just short of burning.
Step 5
Sprinkle generously with coarse salt that has had its brine removed. Using salt that has been left out to age and lose its brine results in a milder salinity and a much better flavor. Aged salt can be pricier, but letting inexpensive salt sit naturally to cure is a simple way to achieve excellent taste.
Step 6
Flip the fish occasionally and grill until golden brown on both sides. Gizzard shad has delicate flesh that can break easily, so when flipping, use a spatula to gently turn the fish to avoid it falling apart.
Step 7
A squeeze of lemon juice over the hot grilled gizzard shad enhances its flavor. The acidity of the lemon cuts through the richness and adds a bright note. Enjoy your delicious grilled gizzard shad with a cold drink for a perfect autumn meal. Enjoy your meal!
