The most common way to make the kizushi is, to cut the head off, clean and fillet the fish, which is pickled in salt for about one night and then rinsed in vinegar.
一般的な作り方は頭を落とし内臓を取って三枚下ろしにした魚を塩に一晩程度浸け、そのあと酢で洗う。