Broiled rever trout

(serves 4)

• 4 river trout(ayu) (1 lb. or 450 g)
• 4 metal skewers (16" or 40 cm long)
• 4 T. salt
• 2 short metal skewers (6" or 15 cm long)
• 1/2 lemon

Directions

Point the head of the river trout to the right and the belly towards you. Insert a skewer in each, entering at the eye (illus. 1 ), and making the tail portion stick up, so that the fish looks as though suspended in a swimming posture (illus.2). Rub salt onto the fin and tail portions of the fish as a garnish. sprinkle 1/8 teaspoon salt over the body. Skewer the fish together in pairs with the shorter skewers (illus. 3) to facilitate turning the fish over.

Preheat the oven to 350° to 400° F(177° to 204° C). Broil the fish on the upper rack of the oven about 5 minutes, until it is cooked through and the skin is golden brown. Remove the skewers and place the fish in a serving dish. Squeeze some lemon juice over the top, and eat while hot.

To eat,first flatten the fish by pressing down on it with a pair of chopsticks. Turn the fish so the back is facing upwards, adn press down a few times. Removing the head and center bone will make the fish even easier to eat.

According to Japanese custom, the belly of fish must face the guest when serving this dish; placing it otherwise would be considered impolite.

Mackerel pike, porgy, or other fresh fish may be used in this recipe.