For over two decades, one stall in the Oasis area has been selling just two things: fish on a stick and beer. The combo is nearly perfect, and a set consisting of both can be had for a relative bargain of 1,500 yen. 

The U.K. national, Patrick Latter, has manned the grill for many years. A self-professed ski bum, he moved to the area to be as close to world-class skiing and powder as he could. He’s also familiar with the local ecology and streams in the area. 

Latter says the fish they grill are “Ayu,” or sweet fish, which are caught locally in the rivers near Naeba. They feed on algae during their relatively short lives, which means that little preparation is needed to prepare them for eating. Each one is slathered in salt and then spends about 45 minutes on a grill, which softens their bones and fins.

One German festivalgoer, Andreas, estimates he eats about one fish a day during Fuji Rock. It’s a great source of protein, and the salt replenishes your body. He’s mostly vegetarian anyway, so it’s his go-to protein snack. 

The festival’s opening pre-party brought an estimated 8,000 people to Oasis, and the crowds were good for business as Latter quickly sold out of fish—about 800. It’s one of the best opening nights he has experienced, and with good weather expected this weekend, he’s expecting to do good business selling sweet fish.