Recipe#25052

Title: Salmon Sushi

From:arlenes@holly.colostate.edu
Date: Mon, 22 Apr 1996 23:04:30 -7 

Yield: 6 servings
 
  2 1/4    Parts vinegar
      2    Parts salt
 
  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.