Ayu a relative of the Smelt is a small, slim fish that typically only survives in extremely clean water, earning it the rather elegant nickname seiryu no jouou “the queen of clear rivers.”
While considered a symbol of summer, the ayu season is long, and the recommended way of enjoying these tasty fish changes with the time of year. They’re very versatile and so you’ll find a range of ayu dishes to tempt you.
Shioyaki (grilled with salt) is the most popular way to cook ayu, which is highly nutritious and can be eaten in its entirety. Even the internal organs of the fish can be eaten. It’s delectable and will leave you smacking your lips for more. Again, the whole fish can be consumed, but most people will remove the flesh from the bones, and leave the head and tail. The organs can be bitter, so some people avoid those too.
Shioyaki is often a popular street snack, served at festivals or at little shacks serving hungry hikers on popular trails. Visually, it’s a striking image, the ayu are speared on wooden sticks in a wavey manner making it look like they are swimming and arranged vertically around a charcoal pit.
