Special Filleting and Salt and Vinegar Curing

Filleting

Rinse the fish under cold running tap water and soak it in a bowl of cold water for 20 minutes. Kohada is covered with tiny scales, and scaling is easier when the fish is wet. Remove the fish from the water and put it on the chopping board, head to the left, back side facing you. With a deba knife, cut off the back fin and remove all