Charcoal-Grilled Pipers with Lime Sea Salt

Preparation info
  • Serves —


    • Difficulty


    • Ready in

      10 min

Appears in
Masu: Fresh, contemporary, accessible Japanese for the home cook

By Nic Watt

Published 2016

  • About

Pipers remind me of my childhood. Whenever we went out whitebaiting they’d come in to feed, swimming past our light. We would just hit them with an old coat hanger to stun them and then catch them.

The simplicity of this dish with a cold beer on a summer’s day is a real treat.


  • 3 whole pipers, heads on, gutted
  • olive oil for brushing
  • 3 tablespoons sea salt


This recipe is best cooked over charcoal. Heat your barbecue to hot.

Brush the pipers with olive oil. Rub the sea salt and lime zest together.

Lift the small fins and tails of the pipers and give them a liberal rub with the lime salt. This will help them to stand up and get great crispy edges.

Use a small knife to make a tiny cut in the front of the tail, twist each pipe