| 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
A Message from our Provider:
“You can tell how big a person is by what it takes to discourage him.”