Dry salting is done with fine sea salt. The salting time depends on the thickness of the fish fillet: 30 minutes for a fillet of sea bass, 1 hour for a fillet of salmon.
After salting the fish rinse under running water and pat dry.
Cover the whole filet in sushi vinegar for the same duration as the salting, i.e 30 minutes for a bar fillet and 1 hour for a salmon fillet, depending on the thickness.
Drain and dry the fish with a cloth and keep vinegar for additional marinades.
Another way, besides salting, to enhance the flavour of some fish such as the bar, is using vacuum with kombu.
To do this, first rehydrate the kombu by wetting it with a damp cloth.
Vacuum the seaweed, the fish and some white wine (dry Riesling or Savagnin) for 12 hours.