Yakishimo 焼霜造り

Yakishimo 焼霜造りis a technique commonly associated with sashimi and used usually with hamo (conger eel), tai (sea bream) and katsuo (bonito). The skin side of the fish is quickly charred or seared on an open flame or on charcoal and then is quickly transferred into a bowl of iced water. It keeps the flesh of the fish still almost raw but gives a smoky flavour with a crisp finish to the skin.