Ara Yaki

• About 2 pounds meaty fish heads, jaws, collars, rib cages, fins or other bones from an assortment of fish, like amberjack, sea bream, salmon, pompano, cod, halibut, red snapper
• Coarse sea salt
• Lemon, for serving, optional
• Soy sauce, for serving, optional

1. Turn on the broiler.
2. If the oven is separate, heat it to 475.
3. Line a large baking sheet with foil.
4. Dry the fish pieces well, and salt all sides generously.
5. Place on the baking sheet in a single layer.
6. Broil the fish about 4 inches away from the heat source, until lightly browned, 3 to 5 minutes.
7. Turn, and continue to broil for another 3 to 5 minutes.
8. Reduce the heat to 475 (or transfer the tray to the oven), and roast until the meat is opaque and just tender, 4 to 6 more minutes.
9. Transfer to a platter, and serve with lemon or soy sauce if you like.

fish, salt, lemon, soy sauce

Taken from cooking.nytimes.com/recipes/1017419 (may not work)