Broiling fish over a charcoal fire helps get rid of excess oil and moderately extract water from it by far infrared ray heating, making the fish crispy on the outside and tender inside.
炭火などで焼くと遠赤外線の効果で無駄な油分を取り除き、水分を適度に飛ばし、皮をこんがり、中をふんわりと焼上げることが出来る。