tag:blogger.com,1999:blog-37497398.post1372403878590111494..comments2024-01-30T19:06:42.073+11:00Comments on The Ortolan's Last Meal: RECIPE: Cured FishBenhttp://www.blogger.com/profile/07603439515198469948noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-37497398.post-43494842855956501072011-05-19T21:07:01.497+10:002011-05-19T21:07:01.497+10:00Sup PMS lad.
I found that amount of salt to be ab...Sup PMS lad.<br /><br />I found that amount of salt to be about right. But probably bare minimum. I could have gone another handful, but couldn't have gotten away with less. It wasn't salty at all when I ate it, which was good. Not sure if more salt would change that.<br /><br />I also used a shitload of citrus juice which has the same effect as the salt.<br /><br />My fish was definitely edible after 24 hours and I think it comes down to personal preference. My preference was for the fish after 2 and 3 days. A lot firmer and less like carpacchio/more like smoked salmon. Any longer would be pushing it though.<br /><br />I'd probably approach a pink fish the same way as a white fish. <br /><br />But this was my first time curing fish so I'm definitely not an expert. I might try the more salt/24 hour method next time and see how it varies.Benhttps://www.blogger.com/profile/07603439515198469948noreply@blogger.comtag:blogger.com,1999:blog-37497398.post-45512651146527567552011-05-19T09:21:26.904+10:002011-05-19T09:21:26.904+10:00thats interesting. when I have cured fish before (...thats interesting. when I have cured fish before (only salmon) i've used much, much more salt and the curing process has tended to take only 24 hours. <br /><br />Is the less salt/3 day approach better for white fish?Anonymoushttps://www.blogger.com/profile/17991428024150258462noreply@blogger.com