To classify more specifically, shioyaki is the one in which fish is pickled in salt, after which its surface salt is washed away, then the fish is sprinkled with salt again and broiled, whereas shira-shioyaki is the one in which fish is simply sprinkled with salt before being broiled.
細かく分けると、魚を塩漬けの後に表面の塩分を洗い流して改めて塩を振って焼いたものを指し、単に魚の身に塩を振ったたけでそのまま焼いたものは白塩焼きと呼んで区別する。