I used flathead. It tasted good. I also tried with another fish (gemfish?) and it wasn't as good. Salmon would go well. I think perch would too.
I covered approx 300g of flathead fillets with the juice of an orange, the zest of an orange, the juice of a lemon, the zest of a lemon, a tablespoon of capers, a few sprigs of thyme, a handful of roughly chopped dill, a bit of black pepper, a shot of gin (o hai Hendrick's) and a handful of salt. I made sure the whole fish was covered, wrapped it up VERY well, put it on a plate and left it fridgeally for 3 days.
After 3 days the outside of the fish was white. It looked "cooked". I sliced it thinly and put it on a plate. I gave that a very good drizzle of olive oil, the juice of half a lemon, a pinch of salt, a little pepper and a little bit of fresh thyme.
Eaten with slightly warm bread it was amazing.
2 comments:
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.
Is the less salt/3 day approach better for white fish?
Sup PMS lad.
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.
I also used a shitload of citrus juice which has the same effect as the salt.
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.
I'd probably approach a pink fish the same way as a white fish.
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.
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