salmon sushi
Yield:
6 Servings
Ingredients:
Parts vinegar 2 1/4
Parts salt 2
Preparation:
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.
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