Cut off bonito’s head, fin and tail and then eviscerate the fish. Slice the rest part of fish into 6-7 cm fillets. Place fillets into iced-water and wait for 4-5 min to let blood. Withdraw marrow from fish bone and place fillets into a clean iced-water. Refresh the cold water in the pot untill all the blood is away.
Place kosher salt on a tray and cover all sides of fillets with salt. Place fillets into a storage box and keep it in a frigidaire for 20-25 days. When the fillets get a nice soft pink color, they are ready to be served.

Bon Appetit!!

( The main ingredients of this recipe are produced in Alanya.)