Drying fish is a basic technique that seals in and strengthens flavor as well as helping to preserve the fish longer. Although I have to admit I was pretty horrified when I saw raw fish just being hung up for hours, even in the summer. I always imagined dried food to be done in stainless, sterilized surroundings, or at least in a special room. Not in Asia. It's really weird seeing fish hung out to dry amidst the skyscrapers and Tokyo bustle. We're on the second floor of a building but we head up the stairs and tie the fish to hangers on the third floor's stairwell. After scaling, deheading, and cleaning the flounder, you soak it in 立塩 ('standing water', the word for water that has the same salinity as the sea, about 3%) for 30 minutes. This adds flavor and tightens the flesh of the fish. Drain, dry, and make a slit along the spine in both the front and back of the fish. Skewer by the tail and dry outside, preferably on a breezy coolish day, for about 6 hours. The fish keep about a week but are best used as soon as possible. They are usually grilled. I like it when we do big batches of fish like this, because I can get in on the knife action. I did most of the knifework on these guys myself.
