PREPARATION OF WHOLE SALMON STUFFED WITH SUSHI

摘要

PURPOSE:To utilize even a small-sized salmon effectively as a food stuffed with SUSHI (vinegared rice) having the attractive looks of the original salmon, by removing the internals and backbone from a salmon, treating the salmon with vinegar, stuffing the head and belly part of the salmon with a mixture of rice, malted rice, etc., and ripening by the fermentation action of the malted rice. CONSTITUTION:The internals are removed from a raw salmon, salt is scattered to the surface of the body and in the belly part, and the salmon is left at rest for 20-50hr to effect the salting. the body is incised from the heat to the tail fin, the backbone is removed, the salt is washed out, and the salmon is immersed in a mixture of vinegar and water for 20-40hr to effect the treatment with vinegar. The head and small bones are softened by this treatment. The vinegared raw salmon is drained, a mixture of rice, malted rice and seasoning materials is stuffed in the head part and the belly of the salmon, and the bodies and stacked in a suitable vessel and left at rest for 20-70hr. After fermenting the rice by the action of the malted rice is a state immersed in the liquid exuded from the raw salmon and the mixture, the vessel is opened, and the fermentation is continued by leaving at rest for 20-70hr discharging the exuded liquid by the weight applied to the raw salmon.