I wanted to come up with a way to avoid the usual problems when grilling a whole fish, such as the flesh falling apart, bits falling through the grill, the tail getting burned and black and so on. After a lot of trial and error I came up with this foolproof method. Cleaning up afterwards is easy too and there is very little fishy odor, so even if you usually avoid cooking fish I hope you give this a try.If even a bit of the kitchen parchment paper is hanging off the sides of the frying pan it may catch fire, so please be sure to cut the paper so that it stays in the pan. Don't cover the pan with a lid when you are cooking the Pacific saury. This way the skin will be crispy and the insides will be juicy. For 2 servings. Recipe by vegeful

I love Pacific saury (sanma), and I was trying to find a delicious and easy way to salt-grill it and have it turn out plump and juicy.Sprinkling 1 tablespoon of sake on each piece of Pacific saury before cooking makes it plump and juicy.By placing a sheet of parchment paper under the fish, you can just slide it out of the pan without losing the delicious oils of the Pacific saury! And it's convenient, too.If you don't want to save the fish oil, you can just gently remove the fish to a plate with a spatula. Recipe by *maa*

Easy-peasy recipe to fully enjoy the amazing health benefits of salmon. It's so simple yet tasty. Serve it with hot steamed rice and Tamagoyaki for a healthy Japanese style breakfast.

Traditional portuguese. This reminds me of simpler times when I was a child spending the holidays having barbecues by the river with my family.

I've been making this recipe for a long time.If making this for onigiri rice balls or bento and using pre-salted salmon filets, the amount of salt may not be enough, so sprinkle with a little bit more and then grill.You can also use fresh raw salmon. (For 2 filets, use 1 tablespoon sake and 1 teaspoon salt).It's fine to leave them overnight. (Keep in the fridge.) Recipe by Yuuyuu0221

I couldn't decide whether to buy pacific saury or dried sardines, but thought that because it's autumn, I should get the pacific saury. But I'd had some recently, so I didn't know what to do. Pacific saury are grilled and flipped using tongs, but once you put them on the grill, it would be difficult to flip them over. I kept changing my mind up until the time I was at the register, and I really didn't want to regret my purchase, so I decided to just go with dried sardines.If you flip the fish too many times when grilling, the skin will break apart, so be careful. Recipe by Sousakudanshi

Sanma is so popular to eat in the Autumn in Japan! It's usually just grilled and eaten with grated daikon radish, soy sauce and some citrus. The freshest sanma has a very shiny skin and a little yellow tip on its nose.

My favorite way to eat Japanese Amberjack, when I got fresh ones. Using only salt brings out the flavor of Amberjack better.

I tried "Very Juicy Salty Fried Chicken"and wanted make a healthy version by grilling the chicken instead. The same amount of salt as sugar, and grated garlic work well!The grilling time differs, depending on the type of and how many skewers you can cook at once.Keep an eye on the skewers as they cook and adjust the grilling time accordingly.If they look like they're burning on the surface, but not cooked through, take them out of the grill and microwave to heat through. Recipe by Hokkori-no

I bought delicious looking sardines! Usually my mother simmers them, but I wanted to try them grilled.I used ingredients I love - umeboshi, ginger, miso, and sesame. Enjoy with a bowlful of rice when it's piping hot. Once cooled, it tastes like semi-dried fish and makes a great appetizer with beer.I've used fairly large sardines here.When grilling the fish, I started out with the heat set to low in order cook through them thoroughly. If the sesame seeds start burning when you raise the heat to medium, cover the fish with a sheet of aluminium foil. For 2 servings. Recipe by naonaos.

Love this way of replicating the taste of grilled meats/fish without heating up my oven. Takes less time and cleaning is a breeze with the parchment paper laid on the pan!Part of a meal prep for my hubby who is on a low carb diet.

I wanted to eat good meat outdoors. That's how I managed to put this recipe together.Note: The ratio is 1 kg meat to 1 tablespoon salt. Don't touch the meat until it turns white when grilling. If you poke them around, the tasty meat juice will run off. For 4 servings. Recipe by chi-bo-3