The basis for this course teach me a Japanese chef who had the pleasure of knowing. It is a relatively simple and inexpensive dish delicious worse at the same time very lucid.
Ingredients:
- A large mackerel fillets cut into
- Rice vinegar Coarse salt Ice
- Soy Sauce Chives
First place fish fillets in a source for about 15 minutes and swim in rice vinegar for about 15-20 minutes ( We can substitute rice vinegar for white wine vinegar, reduced to 1:2 with water)
After the 15-20 minutes we got the fish, vinegar, and prepare the brine in the same container, completely covering the fish salt for about 20-25 minutes.
After that, we get the salt fish and clean it with cold water, trying to remove the majority of salt possible. Then cut the cooking by placing the fish cook for about 5 minutes in cold water with ice, which also leave him firmer.
Once finished with the ice, fish cleaning under the tap to remove any flakes of salt that may remain. Once satisfied that this will remove the skin clean fish, because the process of soaking and cooling would have to go very easy, but in any case if the separate head cold running water the separation between skin and meat, which will come out more easily. Remove remaining spines and slice fish Lacarne placing it in the final container. Then scatter some finely chopped chives and all lijeramnet bathed in soy sauce, in its final preparation.
After the 15-20 minutes we got the fish, vinegar, and prepare the brine in the same container, completely covering the fish salt for about 20-25 minutes.
After that, we get the salt fish and clean it with cold water, trying to remove the majority of salt possible. Then cut the cooking by placing the fish cook for about 5 minutes in cold water with ice, which also leave him firmer.
Once finished with the ice, fish cleaning under the tap to remove any flakes of salt that may remain. Once satisfied that this will remove the skin clean fish, because the process of soaking and cooling would have to go very easy, but in any case if the separate head cold running water the separation between skin and meat, which will come out more easily. Remove remaining spines and slice fish Lacarne placing it in the final container. Then scatter some finely chopped chives and all lijeramnet bathed in soy sauce, in its final preparation. 
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