Flatfish Filleting and Kelp Curing

Name: Flatfish Filleting and Kelp Curing
Cuisine: Japanese
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; 2 sheets kombu (kelp), 10- x 2-inch rectangles; Kokumotsu-zu (grain vinegar) or komezu (rice vinegar); Sea salt; Kokumotsu-zu (grain vinegar) or komezu (rice vinegar); Kokumotsu-zu (grain vinegar) or komezu (rice vinegar); Hirame (Japanese flounder), about 3-pound size, ike-jime slaughtered

Hirame no oroshi-kata to kobu-jime

Preparation info

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

Ingredients

Hirame (Japanese flounder), about 3-pound size, ike-jime slaughtered
2 sheets kombu (

Asia
Japan
Fish course
Condiment
Preserve
Pescatarian
Gluten-free

Method

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 towel, wipe the fish to remove any slimy liquid. 2. Insert a yanagiba knife into the surface of the fish between the skin and the scales and