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Makes
mix per 1lb of fish to cure
Author Notes
Note On Cure Times
It really depends on thickness of fish. Generally see recipe. However, as an example, a 1/2 inch piece of salmon should generally cure for no more than 20 hours. Unfortunately, this is somewhat of a trial and error. It may take a few times for you to find the right amount of cure to fit your taste. —trl
Ingredients
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3 cups
kosher salt
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1 cup
white granulated sugar
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Rind from 3 whole citrus fruits (must use lemon; if you have orange, tangerine, lime or any other citrus, by all means use those too)
Directions
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Combine salt and sugar in a bowl and mix together
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Wash/scrub skin of each citrus fruit and towel dry
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Microplane citrus rind from each fruit
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Mix citrus rind into salt/sugar thoroughly (salt/sugar mixture should start to take on the color of the citrus rind)
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Lay one sheet of saran wrap horizontally and one vertically on the counter
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Spread 1/3 of salt mixture in middle of saran as a base for fish (should be in shape of fish and slightly bigger than the fish)
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Rinse fish and dry thoroughly
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Place fish on salt mixture base
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Cover fish with remaining salt mixture and pack tightly
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Wrap fish/salt mixture in saran wrap and place in ziploc bag
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Put fish in refrigerator for required time (based on fish cure recipe)
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When done curing, unwrap fish and rinse under cold water.
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Towel dry (you want to get rid of all moisture) and wrap tightly in saran wrap, then in a ziploc bag. Put back in the refrigerator until ready to use.
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