Rainbow trout

Yup, that sure is a fish. Trout, to be more precise.

After delicately chopping off the heads, Yusuke spread salt on the scales to get rid of slipperiness and any potential fishy smell. After rinsing the salt, he dusted the skin with flour and mixed Italian seasonings. He grilled each side in a pan with olive oil and then splashed the fish with sake and lime juice.

The fishies are resting on a bed of bean sprouts that were sautéed in olive oil.

Yusuke often says that he’s surprised to see pink flesh in rainbow trout—he’s more used to white—but the taste is the same.

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