What’s ara yaki? The best scraps of fish left after it has been filleted for sashimi, quickly broiled and roasted, with nothing but salt. You can get it at Seki, an unassuming izakaya in Washington, or you can make it yourself; the key is in the shopping. The beauty of the dish lies in its simplicity: These golden bits of fish are exceptionally delicious, and fun to eat with chopsticks or fingers.
Ingredients
- About 2 pounds meaty fish heads, jaws, collars, rib cages, fins or other bones from an assortment of fish, like amberjack, sea bream, salmon, pompano, cod, halibut, red snapper
- Coarse sea salt
- Lemon, for serving, optional
- Soy sauce, for serving, optional
- Nutritional Information
Nutritional analysis per serving (2 servings)
435 calories; 7 grams fat; 2 grams saturated fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 91 grams protein; 226 milligrams cholesterol; 879 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Turn on the broiler. If the oven is separate, heat it to 475. Line a large baking sheet with foil. Dry the fish pieces well, and salt all sides generously. Place on the baking sheet in a single layer.
- Broil the fish about 4 inches away from the heat source, until lightly browned, 3 to 5 minutes. Turn, and continue to broil for another 3 to 5 minutes. Reduce the heat to 475 (or transfer the tray to the oven), and roast until the meat is opaque and just tender, 4 to 6 more minutes.
- Transfer to a platter, and serve with lemon or soy sauce if you like.
About 15 minutes
Dining and Cooking