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Intro: Welcome to Istanbul
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TURKEY   >  BRIEF   >> Cusine
Türkçe  
Turkish Cusine
SOUPS

SEA FOOD

  SALTED TUNNY
Ingredients
  5-10kg large bonito
  salt


* This is an appetizing fish, pickled in brine, made   especially in winter during the fatty periods of large   bonito and sometimes short-finned tunny.

  


Preparation :
Cut the head and tail off the fish. After gutting and cleaning the fish, slice the remaining parts into circles that are 7-8cm in diameter. Remove the marrow of the fish from its backbone with a long stick, Wash fish and put into a strainer. Wait for 5-6 minutes until the water drains away. Roll the drained fish in salt, lay pieces in a clean oil can. Sprinkle with enough salt to cover each layer of fish. After all the fish has been used, sprinkle again with salt, cover witha wooden lid and put a stone over the lid as a weight. Put in enough water so that it will cover up to 2 inches over the stone and drape cloth over with the corners tied tightly to fit the tin. After three days open the cloth and remove with a spoon the layer of oil which is floating over the water. Do this every three days. Repeat for 1.5-2months. Salted tunny is appetizing when it has a pink-white color, is soft when eaten and can be slice easiliy.







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   Last update 2.December.2012 Thursday