| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Japanese | Japanese, Seafood | 6 | Servings |
INGREDIENTS
| 2 1/4 | Parts vinegar | |
| 2 | Parts salt |
INSTRUCTIONS
Filet out the he middle portion from back to front. Marinate for one day in a mixture of salt and 5% vinegar until the surface of the fish is "cooked" (like seviche). Freeze overnight and then slice thin and serve. I didn't get the proportions of salt and vinegar but I am assuming that it is very similar to what I use for pickling fish. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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