Recipe for cured cod
Cured cod tastes fantastic, but what does cured mean? Curing is an old-fashioned preservation method, and the word originates from the Swedish term for brining.
Today, it can be used to serve raw fish that acquires a much meatier and firmer texture, not requiring any further cooking.
It accentuates the delicate and mild aromas in the fish. The seasoning depends on the type of fish:
– Salting: It accentuates the taste 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 and typically occurs over several days—usually from 3 to 6 days.
Gourmet salting is typically done within either 5-10 minutes or 1-2 hours before the fish is prepared.
Gourmet salting is much milder in salt and sugar preservation and can, therefore, be done much faster than curing. In the past, one should not give either fish or meat salt and sugar before it was browned or cooked. If gourmet salting is used correctly, it helps to intensify the flavor and retain the juices.
How to Cure
When curing, sprinkle the fish pieces with salt, sugar, and possibly spices (to taste), which should be 3% of the weight of the fish. It should stand for a couple of days in the refrigerator and be turned daily.
It is advantageous to vacuum pack the fish so the bag does not need to be turned daily.
It loses between 5-10% of its weight due to the liquid that “runs” out of the fish, depending on whether it is 3 or 6 days.
The fish is ready for serving thereafter and is particularly excellent as an appetizer.
Typically, very thin slices are cut, 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 smoky flavor.
Cured cod
Ingredients
- 400 gram Cod Filet of trimmed cod fillet
- 18 gram Coarse salt
- 6.25 gram Sugar
Instructions
Cured cod
- The piece of cod should be tightly wrapped in cling film.
- Then the fish should be placed in the refrigerator for one day and then in the freezer for one day. This is done to ensure that all bacteria/parasites are no longer alive.
- Place the cured cod loin in the refrigerator about 1 hour before serving.
- Then cut the slightly thawed cod loin into very thin slices and serve it, for example, with a green salad, filo pastry lids, apple, and lemon cream.