full recipe at http://www.chefsteps.com/activ....ities/salmon-katsuob

About the recipe

This is our version of a Pacific Northwest bonito. A fun project to try out with any excess fish. This is a simplified, salmon version of Katsuobushi, a dried pork.

Drying entire pieces can take 3 months, but the edges are ready within two weeks. You can shave off the edges as they dry.

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