For centuries the Japanese have prepared oily fishes such as pompano and mackerel by marinating them in various combinations of soy and syrupy rice wine before drying them in the open air. This method of preparation seals in the flavor of the freshly caught fish, while extending its shelf life by several days. Although no longer necessary with modern refrigeration, succulent broiled air-dried fish remains one of the most popular dishes in Japanese homes today.
© 1988 Elizabeth Andoh. All rights reserved.