How to salt fish for sushi?

You’re probably aware that raw and salted fish are used in rolls and sushi.

If you’re confident in the excellent quality of the raw fish, then all you need to do is cut it. We recommend freezing it first to eliminate bacteria.

Salting fish is done to remove excess water and substances that hinder long-term storage. Today, we will provide a detailed explanation of how to salt fish for sushi at home. The salting process is quick and easy, allowing you to prepare sushi, rolls, and other exciting dishes for your loved ones using our Japanese recipes.

What do you need for salting fish?

Take the time to choose a fresh, high-quality fish carcass. It’s best to purchase it from a large supermarket with a high turnover, where the product doesn’t sit around for long. Sushi can be made from cod, grayling, salmon, eel, or tuna. The salting process is the same regardless of the fish variety. Just follow a few simple steps:

  • Rinse the red fish under running water, remove the scales, and gut it.
  • Prepare the fillet by making a lengthwise cut along the spine, removing the spinal bones with tweezers, and using a thin knife to separate the skin. Begin cutting from the tail end, where the flesh is free of tendons.
  • Remove the underbelly and any fatty areas. Divide the fillet into 2-3 portions, which will be convenient to slice later when preparing rolls.
  • Use a knife to scrape off any remaining flesh from the skin. These small pieces can serve as excellent fillings for rolls.

The stages of salting fish

The next step in preparing the fish for sushi is the salting process.

  • Prepare the mixture: 400 grams of fillet will require 1 tbsp. of salt and ½ tbsp. spoons of sugar.
  • Place a paper napkin on the table and sprinkle it with a bit of salt and sugar. Lay the fillet on top and sprinkle the remaining mixture over it. Allow it to sit for 20 minutes. During this time, water will be released from the surface of the fillet. Rinse the fillet in a bowl of clean water and pat it dry. Avoid using a strong water stream as it may damage the flesh.
  • Cut the fillet into diagonal slices, with each slice weighing around 12-15 grams.

Now you have learned how to salt salmon, turbot, or cod for sushi. We hope you have managed to acquire the necessary products for cooking Asian dishes and that your loved ones will enjoy the Japanese dishes you prepare.