Okay this is officially my first foray into the world of curing and I think it went pretty darn well.
I love seafood, especially salmon. When you live in the pacific northwest good fish is almost taken for granted. I happen to have access to an amazing fish house that is right up the road from my house and I also happen to work right next to it. If you live in Whatcom county I highly recomend them.
Barleans Fishery
So here is what I did:
Gravlax
1 lb Fillet coho
(frozen - you want fish that has been frozen so you can be sure there are no worms or parasites alive in the meat)
2 tablespoons (about 30 g) kosher salt
2 tablespoons (25 g) sugar
2 teaspoons ground black pepper (4.2 g)
A handful of dill
some lemon zest
I placed 1/3 of the cure in the bottom of a dish and placed the fillet over that.
The rest of the cure was rubbed into the top and sides of the fillet and the lemon zest and some dill was laid on top of that.
The fillet was covered in plastic and then an additional dish was layed on top with some cans of vegitable in it to weight the fillet down and help with moisture extraction.
It sat for 1 day in the fridge. The fillet was removed, washed and then placed back into the fridge for another 12 hours so it could form a pellicle.
The end result: Pretty darn good. It's a little bit strong on the dill so I may use a bit less this next time. IT is super on some toast with cream cheese. Best light breakfast ever.
Thanks for the tip about getting frozen fish! I wouldn't have thought about that. :-)
ReplyDeleteThanks for the props! Of course, the crew wants a sample (or at least Jen does)!
ReplyDeleteI'll bring some up to the fish house when I pick up my Sole tomorrow. Plus I'm gonna need more Salmon. :)
ReplyDeleteGlad I could give the tip on the frozen fish. Being frozen also helps because the cells walls will have ruptured making it easier for the salt to extract the water from the fillet.
I think on the next one I'll use a fennel cure. Nom Nom
probably my favorite way to eat fish ever! Yum!
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