Salt-grilling, or "shioyaki," is one of the fundamental methods of Japanese grilling. "Shio" means salt, and "yaki" means grill — this cooking method involves sprinkling salt over the ingredient before grilling, and it's commonly used for fish and other seafood.

For white-fleshed or small fish, it’s best to salt them right before grilling. For oily or blue-backed fish, it's recommended to salt them 30 minutes to 1 hour in advance. In either case, any moisture that comes out should be wiped off before cooking.

When grilling fish, a metal skewer (called kanagushi) is often used. There are various techniques and names for how to insert the skewer.
For example, "Odori-gushi" (also known as "Uneri-gushi") is a method where the fish is skewered in a way that makes it appear to be swimming on the plate. The body is bent in a wave-like shape, and the tail is lifted.
" Nobori-gushi" is a similar method, named after the idea of swimming upstream, and it's typically used for river fish.
Other methods include "Hira-gushi," which keeps the fish straight while grilling, and "Nihon-gushi," which uses two skewers to grill large fish like sea bream without cutting them.