【Reading】しおじめ

【English Name】Salt curing

Shiojime is a culinary technique in which salt is applied to raw fish, which is then left for a set period of time to draw out the moisture from the flesh.

The action of the salt expels excess moisture from the fish flesh through osmotic pressure, while at the same time the proteins denature, firming up the flesh. Because the fishy odor is removed along with the moisture, it is considered an essential step in preparing silver-skinned fish (hikarimono) at sushi restaurants.

The amount of salt applied is adjusted according to the size and fattiness of the fish. The method of applying salt so generously that the surface is covered in white, used for thick-bodied blue-backed fish and the like, is called betajio (heavy salting) or bojio (rod salting). On the other hand, for white-fleshed fish and small cuts, only a light sprinkling of salt is used, preserving the delicate flavor of the ingredient.

After shiojime, the general preparation procedure for silver-skinned fish continues into "sujime"—rinsing in vinegar or marinating in vinegar. Judging the amount of salt and the timing is where an artisan shows their skill, requiring decisions suited to the fish species and freshness.