Grilled Barracuda with Salt : SHUNGATE
Barracuda becomes fatty and tasty in the fall. KazuyaNegishi from Negio-zushi gave us a recipe for simplyenjoying the umami of the meat and skin.
Ingredients
- whole barracuda 1
- coarse salt A sprinkle
- your favorite salt A sprinkle
- * Kazuya suggests mixing two types of salt, such asrock salt and your preferred type, to enhance thedepth of flavor.
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