Curing is a technique that is used to preserve fish or meat. The most commonly used method is a dry cure but an alternative would be to use an acidic marinade such as in a ceviche recipe. Cured fish is also sometimes known as gravlax.
Salmon and other oily fish are better for curing due to the high-fat content. Not only does curing help preserve the fish in top quality, it can also be used to add flavour! Curing fish is very easy to do yourself and the flavour combinations are endless. Here’s how to do it.
1.Prepare the base of your curing mix by mixing sugar and salt in equal quantities. Make sure there are enough to cover all the fish fillets you want to cure.
2.Add your choice of seasonings. Make sure to grind and crush any whole dry spices you want to use. You can use things like lemon or lime zest, coriander seeds, chilli flakes…Anything you like!
3.Rub the dry cure mix all over the salmon fillets, making sure that all sides are generously covered.
4.Place in a dish and cover in cling film to cure in the fridge for anywhere between 1 and 24 hours. The longer you leave the salmon in the dry cure mix, the stronger the flavours will be so it’s up to how strong you would like your fish.
5.Take the salmon out of the fridge and rinse thoroughly in cold water to remove the excess mix. Pat dry and the fish is ready to be eaten as it is in thin slices, or ready to be baked, grilled or poached!
Our tip: For a simple way to enjoy cured salmon, top your favourite bread or cracker with a bit of cream cheese, fresh herbs and finish with the salmon!
