Salted Bonito

TopatoTopato
Darth Vader
6k
865
1
84
Salted Bonito
Image: Sergei Anchev
1 / 5
19/10/2016
Favorites
Cook
Add
Report
Preparation15 min.
Тotal15 min.
Servings4-6
"The ultimate delicacy for connoisseurs - one you can easily make yourself too."

Ingredients

  • bonito - 3 lb (1.3 kg), fresh
  • sea salt - not too coarse
  • wine vinegar - 2 - 3 tbsp
measures

How to cook

Clean the bonitos well, cut them down to the tail. Remove the gills and wash them. Soak them in a low saline solution - put about 2 tbsp sea salt in 4 1/5 cups (1 L) of water and leave the fish in it for the blood to drain away.

Wash them well once again. Pour sea salt inside and out and arrange them in a suitable container. Put them in the fridge for 48 hours. Then, shake the salt off, sprinkle with vinegar and leave them hanging by the tails in a cool and ventilated area, while placing toothpicks to keep their bellies open. Keep them out of the sun! Let them hang for 48 hours.

Wrap each fish in paper and arrange in a suitable container. Sprinkle sea salt between the wrapped fish. Leave them in a cool and ventilated area. After 3-4 weeks, they're ready for consumption.

Serve with green onions, olives, lemon and dry white wine - such as chardonnay or Riesling.

Rating

5 0
4 1
3 0
2 0
1 0
Give your rating:
Facebook
Favourites
Twitter
Pinterest