Grunion are small fish that provide a delicate flavor. They typically do not grow more than 6 inches long and sport a blue-green back and silver belly. Grunion are probably most known for their spawning rituals that take place on California beaches from March to September, events that have been termed “grunion runs.” Thousands of grunion overtake the sandy beaches for a few hours at a time to lay their eggs, and just as many people swarm the beaches to try and catch them. This is one time when a fishing pole is not needed to catch fish.

Preheat a large skillet with ½ inch of vegetable oil over medium heat.

Rinse the grunion under running water and pat dry. Descale the grunion with a fish scaler.

Roll the grunion in seasoned flour and cornmeal. Dip the fish in an egg wash and back into the flour and cornmeal. Use your choice of seasonings, or keep it simple with a sprinkling of salt.

Fry the grunion for two to three minutes on each side or until golden brown. Drain the fish on paper towels before serving.

Preheat the grill to medium heat.

Rinse the grunion under running water, pat it dry and descale it with a fish scaler.

Rub the grunion with just enough butter or olive oil to coat the fish.

Create a pouch with foil and place the grunion inside. Add other ingredients to flavor the fish, such as cut-up onion and herbs.

Place the packet on the grill and cook for 10 to 15 minutes or until the fish flakes with a fork.

Preheat the oven to 400 degrees Fahrenheit.

Rinse the grunion under running water, pat it dry and descale it with a fish scaler.

Grease a baking dish with butter or olive oil. As an alternative, layer the bottom of the baking dish with chopped, stewed tomatoes.

Season the grunion with your choice of herbs and spices. Match a tomato base with oregano, basil or parsley.

Place the grunion in the baking dish and cook for about 15 minutes or until the fish flakes with a fork.