My very favorite way of eating fish is when camping to coat the skin of trout with some sea salt, a lot of sea salt put on the tail to make it crunchier.

A couple of weeks ago I also learned of a drink that goes perfectly well with trout cooked over the fire. It's a traditional angler's drink in Japan. After eating the fish you charr the bones over the fire/grill. Then, you put that in warm sake...good sake preferrably. It's called "Kotsuzake", and goes with the idea of not wasting anything.

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Looks like some places go with more than just the bones

seem a little odd but I bet the more you drink the better it tastes. Still, it has to be better than Funazushi (fermented raw fish)...nothing like 1-3 year old raw fish to put some hair on your chest.

follow up, I talked before about:

Here's a picture, looks appealing??? Trust me, it's better than it looks on your second cup.

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Tenkara USA, founder
打仁得流, テンカラ大使
About me and Tenkara USA