I had some fish that I got on sale and could not eat it all in time so I decided to salt cure it myself for later use.
This is a very simple and ancient process of using salt to preserve fish.
You simply put a layer of pickling salt (non iodized) into the bottom of a container. I use glass because metal will rust. Plastic will work as well but I am getting away from plastic more these days.
Then put a single layer of fish on top of the salt. Next more salt on the fish. Keep layering your salt and fish until you have the pan full or the fish all used up.
Finally put another layer of salt on top of the fish. Cover it loosely to keep out dust and debris and put it aside to cure.
Keep it cool but not warm.
It was freezing here when I attempted to salt cure my fish so it took me a few weeks. The first two weeks not much happened at all really.
When it warmed up some the water started to be pulled from the fish. The salt will actually draw the water out of the fish. The water will start to pool in the bottom of the container.
I drained off the fish daily at first and then every couple days as needed.
Every time you drain it, you will want to check the salt and add more as necessary. I pulled out all the fish and then put them all back in with more salt each time I drained them.
Later, after the water stopped coming out, I opened the lid and let the fish dry in the sun each day.
With time the fish became very dry. Now it is cured and ready to put away for later use.
This is the same type of salted fish you find in the fish shops just sitting out with no refrigeration.
I will put my fish on a shallow pan over the wood stove to ensure that there is no water left in them and then vacuum seal them for long term storage.
Again, this fish needs no refrigeration. The salt pulls out all the water and inhibits bacteria.
Disclaimer: Working with food is potentially dangerous. Only use fresh food and clean work areas to prevent deadly illness. This video is for entertainment purposes only. Do not attempt to do this at home.
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Troy
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6 сен 2024
