Sake toba

Slice the Chum salmon fillet into long strips, approximately 1 centimeter thick and 5-7 centimeters long.

In a non-reactive dish, generously coat all surfaces of the Chum salmon strips with Coarse sea salt. Refrigerate for 12 hours to cure.

After curing, thoroughly rinse the Chum salmon strips under cold running water to remove excess Coarse sea salt. Pat them completely dry with paper towels.