徳島県·ご当地グルメ
Ayu (Sweetfish) Cuisine of the Yoshino River
Skewered and sprinkled with salt, then slowly grilled over charcoal. The skin becomes crispy and fragrant, while the plump white flesh melts in your mouth. As you take a bite, a pure aroma—reminiscent of watermelon—wafts through your nose; this is why sweetfish are often called 'fragrant fish.' The Yoshino River, known by the nickname 'Shikoku Saburo,' is a great river. The natural sweetfish raised in its clear currents, feeding on algae attached to the riverbed stones, possess a mild, elegant, and delicate flavor. After being caught, the fish are kept alive for a while to purge any sand, then chilled with ice before being grilled—this meticulous extra step brings out the full depth of their clear umami. A hallmark of summer in Tokushima, beginning with the lifting of the fishing ban in June. Please enjoy the whole salt-grilled fish, from the fragrant head to the flavorful innards.
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