Filleting and Heavy Salt and Vinegar Curing from The Sushi Experience by Hiroko Shimbo
Filleting Mackerel is very tender, so always hold the fish with two hands, supporting its head with one and its body with the other. Soak the fish in a bucket of cold salt water (1 quart of water w...
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Cooking tools:
- Bucket
- Measuring cup
- Measuring spoon
- Fillet knife
- Cutting board
- Baking dish
Ingredients
- Saba (mackerel), about 1⅓-pound size, ike-jime slaughtered
- Kokumotsu-zu (grain vinegar)
- Sea salt
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