Pan-Grilled Korean Jeoneo (Gizzard Shad), 6 Fish for 2

Use six scaled, gutted fish. Ask your fishmonger to clean them if unsure. Keep refrigerated, then pat the surface dry with disposable paper just before cooking.

Secure each fish on a board and make 2–3 shallow diagonal slashes on both sides of the thickest section, keeping the blade away from your hand.

Distribute 3 g salt across the six fish and rest refrigerated for about 10 minutes. Pat off surface moisture again.

Heat a wide skillet over medium heat, add 15 mL oil and arrange fish without overlap. Cook in two batches if needed.

Once browned, turn carefully with tongs and cook the other side. About 5–8 minutes per side may be needed depending on fish size, but confirm at least 63°C (145°F) in the thickest part rather than relying on time.

When the flesh is opaque and flakes easily, move to a clean plate. Add two lemon slices if desired. Carefully remove the small bones and allow hot bones to cool before eating.