Curing is an old-fashioned preservation method, and the word originates from the Swedish word for brining.
Today, it can be used to serve raw fish that acquires a much more meaty and firm texture, requiring no further preparation.
It enhances the delicate and mild aromas in the fish. The seasoning depends on the type of fish:
– Salting: It highlights the flavor in mild fish such as flounder, plaice, and halibut.
– Sugar: balances fish with more intense aromas like pollock, cod, and salmon.
What is curing and gourmet salting?
The curing method involves brining, typically over several days – usually from 3-6 days.
Gourmet salting is usually done either 5-10 minutes or 1-2 hours before the fish is cooked.
Gourmet salting is much milder in salt and sugar preservation, allowing it to be done much faster than curing. In the past, one was not supposed to add salt or sugar to fish or meat before browning or cooking. When used correctly, gourmet salting helps to intensify the flavor and retain moisture.
How to Cure
To cure, sprinkle the fish pieces with salt, sugar, and, for example, spices (to taste), which are 3% of the weight of the fish. Let it sit for a few days in the refrigerator, turning daily.
It’s beneficial to vacuum pack the fish so the bag doesn’t need to be turned daily.
It loses between 5-10% of its weight through liquid that “runs” out of the fish, depending on whether it’s 3 or 6 days.
The fish is ready to serve afterward and is especially excellent as an appetizer.
Typically, you would cut very thin slices, and salmon, cod, and halibut are particularly popular for curing. A tip is also to cold-smoke the fatty fish, as the sticky surface will take well to the smoke flavor.
How to Gourmet Salt
The day we learned to gourmet salt fish was the day fish generally grew 30-40% in our esteem and flavor. It adds so much to the fish and typically doesn’t take very long.
It can be done in 3 ways:
1) Sprinkle 2/3 salt and 1/3 sugar on the fish about 1-2 hours before cooking. The amount of salt corresponds to the amount that would otherwise have been used during cooking. Wipe off the mixture before cooking with a dishcloth.
2) Dissolve the 2/3 salt and 1/3 sugar in water and place the fish in it 30 minutes before cooking. The amount of salt corresponds to the amount that would otherwise have been used during cooking. Wipe off the mixture before cooking with a dishcloth.
3) 10 minutes before cooking, “cover” the fish in salt for 5-7 minutes and then wipe it off with a dishcloth.
All 3 of the above gourmet salting methods help make the fish juicier and firmer in texture.