Preservation of food dates back to the beginning of man. It was a necessity for survival. Now-a-days our curing process is used for flavor first and preservation last. Most staples in our daily diet are preserved like cheese, bacon, pickles, and alcohol. Fish takes well to a good cure especially salmon. My favorite ancient way of preserving fish is Gravlax where Nordic countries would catch salmon and then coat in salt and bury in the ground. Since there were no freezers back then this was a way for their people to survive. I tend to put a cure on most fish before cooking it. Even just a couple hours in an ice bath with salt and sugar will help the fish hold in its moisture and cook evenly. I also like to cure my fish before smoking. Smoked salmon is my favorite smoky seafood with smoked oysters playing a close second. Below I give you a quick cure for white fish and also my famous smoked salmon recipe. These recipes are great for you too. Check out Kathy’s Blog here.
3 cups water (cold)
2 1/2 tablespoons sea salt
1/4 cup sugar
1 lemon, sliced
2 sprigs thyme
3 cloves garlic, crushed
pinch crushed pepper
1-2lbs. white fish
Add all ingredients, except fish, into a large mixing bowl. Whisk until all the sugar and salt is dissolved. The whisking will also release the oils in the lemon and herbs. Add your fish. Let sit for 2 hours in the fridge. Remove fish from of the cure/brine and dry on a paper towel. Cook fish, eat fish, be loved by all.
2 sides of salmon
1 cup brown sugar
1/4 cup salt kosher
1 tablespoon large cracked black pepper
Place salmon skin side down on cookie drying rack with a cookie sheet underneath.
Make sure all bones are removed from
In a small bowl mix the brown sugar, salt and black pepper. Smear the mixture evenly over the two sides of salmon. Place uncovered in fridge for 12 hours. Smoke with your favorite wood at 250 degrees F until salmon is cooked fully about 30 minutes.
NOTE: Albumin test: albumin is the white protein that comes out of your fish when it is cooked. This is a sign of overcooking to me. Once you start to see the albumin, remove the salmon from the grill right away and chill.