Small-Fish Filleting and Quick Salt and Vinegar Curing from The Sushi Experience by Hiroko Shimbo
Filleting Rinse the fish thoroughly under running tap water and then put it in a bowl of salt water (1 quart water and 2 tablespoons salt) for about 5 minutes (this preserves the shiny silver-blue ...
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Cooking tools:
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- Kokumotsu-zu (grain vinegar)
- Sea salt
- Ma-aji (horse mackerel), about 4- to 7-ounce size, ike-jime slaughtered
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