How to Salt Cure Fish

Salmon is a good fish for salt curing.

Salt curing is an ancient method of preserving fish and meat, since it keeps the food safe without refrigeration. The salt not only imparts flavor into the fish, but draws out moisture, helping prevent bacterial growth. Even though it's no longer necessary to salt cure fish, it's still a delicious food that isn't too difficult to make at home. Just make sure you use the freshest fish possible to give you the best flavor and to ensure the fish is safe to eat without cooking.

Things You'll Need

• Salmon filet
• Flaky sea salt
• Pepper
• Plastic container with lid
• Fish of any variety in the 1- to 2-lb range
• Knife
• Salt
• Styrofoam or plastic ice chest
• Baking pan or tray
• Pot
• Water
• Peppercorns
• Raw egg
• Non-metallic weight, such as clean bricks or glass baking pans
• Cloth covering, such as a kitchen towel

Instructions

Quick Salt Cured Fish

1. Cut a fresh salmon filet into thin slices.

2. Coat the salmon slices with a mixture of flaky sea salt and black pepper to taste.

3. Layer the fish in a lidded container and chill at least two hours.

Slow Salt Cured Fish

1. Remove the heads and guts from as many 1- to 2-lb fish as you like, as long as they are the same variety of fish. Filet the fish off the bone, leaving the skin on, and wash them with cool water.

2. Coat the bottom of a styrofoam or plastic ice chest with salt. Pour a layer of salt into a baking pan or other flat dish.

3. Coat the fish with salt using the salt in the tray. Place the fish in layers, skin-side down, in the ice chest. Place a layer of salt between each layer of fish, plus a thick layer of salt on top, and cover.

4. Leave the fish in a cool place to cure for one week. Drain off the water that the salt has drawn out of the fish. The fish should be smaller and firmer than they were at the beginning, but should not smell spoiled.

5. Boil enough water to cover the fish in the ice chest. Dissolve salt until the water is dense enough that a raw egg will float. If you like, add a few peppercorns for flavor.

6. Cool the brine and pour over the fish. Place a non-metallic weight on top so the fish will stay submerged.

7. Cover the ice chest with a cloth and cure the fish in a cool, dark place for another two weeks. Continue storing the fish in the brine, or rinse them and store in an airtight container in the freezer.

References

• "Cold-Smoking and Salt-Curing Meat, Fish, and Game"; A.D. Livingston; 1995
• "Canal House Cooking, Volume 4"; Melissa Hamilton and Christopher Hirsheimer; 2010