Funa Sushi

Thoroughly clean the Fresh Funa Carp: scale, gut, remove gills, and pat dry completely with paper towels. Do not wash the inside with water after gutting.

Generously rub the entire surface and cavity of each Fresh Funa Carp with Coarse Sea Salt. Ensure every part is covered.

In a clean, non-reactive container, layer the salted Fresh Funa Carp with additional Coarse Sea Salt between each fish. Place a heavy weight (e.g., a stone or a plate with weights) on top to press the fish. Store in a cool, dark place for 30 to 60 days, draining any accumulated liquid periodically.