Flatfish Filleting and Kelp Curing from The Sushi Experience by Hiroko Shimbo
Filleting Rinse the fish thoroughly under cold running tap water and drain. Following the illustrations, 1. place it on a chopping board, head to the left, belly side facing you. With a moist paper...
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Cooking tools:
- Yanagiba knife
- Cutting board
- Paper towel
Ingredients
- 2 sheets kombu (kelp), 10- x 2-inch rectangles
- Kokumotsu-zu (grain vinegar) or komezu (rice vinegar)
- Hirame (Japanese flounder), about 3-pound size, ike-jime slaughtered
- Sea salt
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