Clean the Yellowtail thoroughly, removing all scales, guts, and fins. Pat dry with paper towels. Slice the Yellowtail into thin, bite-sized pieces, approximately 0.5 cm thick.
2
In a non-reactive bowl, generously coat all pieces of Yellowtail with Coarse sea salt. Ensure every surface is covered.
3
Place the salted Yellowtail in an airtight container and refrigerate for 3 to 5 days to allow it to cure and ferment. This process will firm the fish and develop its characteristic flavor.
