How were slices of traditional Maroro fish typically cut before marination?
Answer
Sliced 2-2.5 inches long with skin left intact
The traditional preparation method for Maroro fish, or flying fish, involved cutting the fish into substantial pieces before curing. These slices were measured to be approximately two to two-and-a-half inches in length. Crucially, in this older technique, the skin of the fish was intentionally left attached to the substantial slices during the initial marination in citrus and salt. This contrasts sharply with modern approaches that favor dicing into small cubes.
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