Water ml
| 20 g | salt — 2%: washing shrimp and scallop meatvideo 9-7 |
| 30 g | salt — 3%: holding prepped fish, cleaning fillets, gari slices (10 min) |
| 35 g | salt — 3.5% “like the sea”: rinsing aji fillets 1 min (300 g water / 9 g salt) |
| 300 ml | vinegar in 700 ml water — 30/70 vinegar-water: aji surface, 1 min |
Salt water instead of fresh water keeps the flesh from absorbing water and going soft; it also lifts slime and residual blood. Use cold water, and never leave fish in it longer than stated.