• Worldwide shipping
  • High Quality
  • Ordered before 14:00, shipped same day!


4 persons | Fish and shellfish | Fish | Main dish


Start by soaking the smoking board in water (or water and wine 50/50) for one hour. Then slice the fish on both sides against curling during grilling.

Mix the garlic cloves, fennel, lemon, parsley, Japanese Smoked Salt and Japanese Szechuan Pepper well together and stuff into the belly of the sea bass. Keep a little lemon and parsley for garnish.

Coat the plank with olive oil and grill briefly until the plank is very lightly charred. Then turn the board over and place the sea bass on it. Finally, sprinkle the Japanese Smoked Salt and Szechuan Pepper and grill with indirect heat for 30 minutes at 200°C.

Back to


  • 1 large seabass
  • 2 garlic cloves
  • fennel
  • ½ lemon in slices
  • parsley
  • YAKINIKU Japanese Smoked Salt
  • YAKINIKU Japanesd Szechuan Pepper
  • 1 dash of olive oil


Subscribe to the newsletter

Want to be the first to know about the tastiest recipes, fun facts and our latest products? Sign up now!

By signing up, you agree to the processing of your data.