Mediocre Salt-Grilled Freshwater Fish

Skewered freshwater fish from Akasha Lake, generously seasoned with coarse salt and grilled over an open flame, delivers a bold, primal flavor. The key to this dish lies in how well the salt is applied. A strong, swift sprinkle ensures the salt penetrates the crevices of the prepared fish, resulting in a grilled fish with a rich umami flavor. On the other hand, if the salt is improperly applied or the fish isn't fresh, the flesh can lose its shape and fall apart. Such fish aren't discarded but are pieced together on a skewer and grilled. Despite losing quite a bit of its meat, it still passes as a fish skewer. Should I... try it?