Small-Fish Filleting and Quick Salt and Vinegar Curing

Name: Small-Fish Filleting and Quick Salt and Vinegar Curing
Cuisine: Japanese
Ingredients: Kokumotsu-zu (grain vinegar); Kokumotsu-zu (grain vinegar); Sea salt; Ma-aji (horse mackerel), about 4- to 7-ounce size, ike-jime slaughtered; Ma-aji (horse mackerel), about 4- to 7-ounce size, ike-jime slaughtered; Ma-aji (horse mackerel), about 4- to 7-ounce size, ike-jime slaughtered

Ma-aji no oroshi-kata to su-arai

Preparation info

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

Ingredients

Ma-aji (horse mackerel), about 4- to 7-ounce size, ike-jime slaughtered
Sea salt
Kokumotsu-zu<

Asia
Japan
Fish course
Pescatarian
Gluten-free

Method

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 color of the fish and makes scaling easier).

Remove the fish, taking care not to rub your fingers on the thorny scales, and reserve the soaking water. Pla