Salted Fish Recipe

To make salted fish, you will need:

• ✔️ Fresh fish (such as cod, haddock, or mackerel).
• ✔️ Salt (coarse or fine).
• ✔️ Cool and dry place or refrigerator.

Steps:

• 1️⃣ Clean and gut the fish, and remove the head, tail, and scales.
• 2️⃣ Cut the fish into desired portions and pat dry with paper towels.
• 3️⃣ Rub a generous amount of salt on all sides of the fish.
• 4️⃣ Place the fish in a cool and dry place or in the refrigerator.
• 5️⃣ Leave the fish to cure for at least 24 hours, or up to 3 days, depending on the thickness of the fish and personal preference.
• 6️⃣ Once the fish is fully cured, rinse off the excess salt and dry the fish thoroughly.
• 7️⃣ Store the fish in a cool, dry place or in the refrigerator.

💡 Note: You can also add other seasonings such as bay leaves, garlic, black pepper, or juniper berries to enhance the flavor of the fish.

The best salt to use for curing fish is coarse, non-iodized sea salt. This type of salt has a higher mineral content than regular table salt, which can add a subtle flavor to the fish. Coarse sea salt also has a lower moisture content than fine salt, which helps to draw out the moisture from the fish, allowing it to cure properly.

A kosher salt is also a good option, as it has larger grains than table salt and is considered pure salt. Also, Himalayan or rock salt are also good options.

It is important to use non-iodized salt as iodine can cause discoloration and off-flavors in the fish during the curing process.

There are several methods of salting fish:

• 🔴 Dry salting: This method involves rubbing salt onto the fish and allowing it to cure in a cool and dry place. This method is best for thicker cuts of fish, such as fillets or steaks.
• 🔴 Wet salting: This method involves layering the fish in a container with salt and allowing it to cure in the refrigerator. This method is better for thinner cuts of fish, such as whole fish or small fish.
• 🔴 Brine salting: This method involves submerging the fish in a saltwater brine solution and allowing it to cure in the refrigerator. This method is best for fish that are less oily, such as cod or haddock.
• 🔴 Smoking: This method is an alternative to salting fish, it involves curing fish in a mixture of salt, sugar, and often other spices, then exposing it to smoke. This method is best for oily fish, such as salmon or mackerel.

Each method can produce different results in terms of texture, flavor, and preservation of the fish.

💡 Note: Whatever method you choose, it’s important to ensure that the fish is fully cured before consuming it, and also to check for any signs of spoilage before eating.

To cure fish at home using the dry salting method, you will need:

• ✔️ Fresh fish
• ✔️ Coarse or fine non-iodized sea salt
• ✔️ Cool and dry place or refrigerator
• ✔️ Container or tray
• ✔️ Plastic wrap or paper towel

Steps:

• 1️⃣ Clean and gut the fish, and remove the head, tail, and scales.
• 2️⃣ Cut the fish into desired portions and pat dry with paper towels.
• 3️⃣ Rub a generous amount of salt on all sides of the fish.
• 4️⃣ Place the fish in a container or tray, and cover it with plastic wrap or a paper towel.
• 5️⃣ Leave the fish to cure in a cool and dry place or in the refrigerator for at least 24 hours, or up to 3 days, depending on the thickness of the fish and personal preference.
• 6️⃣ Once the fish is fully cured, rinse off the excess salt and dry the fish thoroughly.
• 7️⃣ Store the fish in a cool, dry place or in the refrigerator.

💡 Note: You can also add other seasonings such as bay leaves, garlic, black pepper, or juniper berries to enhance the flavor of the fish. It’s also important to keep an eye on the fish during the curing process, the fish should be kept in a cool place and the curing time may vary depending on the fish’s size and type. Always check for any signs of spoilage before eating.

Saltfish, also known as salted fish, can be made from a variety of types of fish, such as cod, haddock, mackerel, and pollock. These types of fish are commonly used because they have a firm flesh that holds up well to the curing process.

Cod is a popular choice for saltfish because of its mild flavor, flaky texture, and availability of it. Haddock, mackerel, and pollock are also commonly used as they have a similar texture and are also readily available.

Saltfish can also be made from other types of fish such as herring, anchovies, and even salmon, but these fish are oily, and the curing process is different. Also, any fish that has few bones is suitable for salting.

It’s important to use fresh fish when making saltfish to ensure that the final product is safe to eat.