Nothing says autumn in Korea quite like gizzard shad. As the weather cools, the plump fish become richer and more flavorful, thanks to their higher fat content, with a savory, nutty taste that is hard to resist. There is even a Korean saying that “the smell of grilled gizzard shad can bring back a runaway daughter-in-law,” a playful testament to just how irresistible its savory aroma is.

Simply grill the fish until golden and crisp, then serve it with rice for an easy, satisfying meal.

Bring a taste of Korean autumn to your table with this grilled gizzard shad recipe from W Table.

Grilled gizzard shad (W Table)
Grilled gizzard shad (W Table)

Main Ingredients:

  • Gizzard shad: 5 pieces

Seasoning Ingredients:

  • Salt: a pinch
  • Cooking oil

Instructions:

Step 1
Step 1

Use the back of a knife to scrape off the scales from the gizzard shad. Using kitchen scissors, trim off the tail and fins. Make a small cut along the underside near the tail, remove the innards, and rinse the fish thoroughly under running water.

(Tip: If you’re removing the innards, using a small brush makes the process easier. If the gizzard shad is very fresh, you can also grill it whole without removing the innards.)

Step 2
Step 2

Make several shallow cuts on both sides of the fish, then pat them dry with paper towels. Sprinkle salt evenly over both sides.

Step 3
Step 3

Heat a pan and add a little cooking oil. Place the gizzard shad in the pan, cover with a lid, and cook over medium-low heat for about 4–5 minutes. Then flip the fish and continue grilling.

(Tip: If you’re using a nonstick pan, you don’t need to add cooking oil. Pat the fish dry once more with a paper towel right before grilling.)

Step 4
Step 4

Serve the grilled gizzard shad and enjoy!


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