What’s a Curing!

The perfect way of preserving fish is to cure them. Which will prevent spoilage. This has been happening for thousands of years and is a fantastic way of eating fish by extending the ageing process and adding flavour. The texture of the fish also change. It becomes more firm. So basically ‘cooks’ the fish.

Cured salmon • fennel • Orange • coriander ⬆️

This technique draws out the moisture from the fish while adding extra flavour. There are many flavours added to the cure mix. Citrus (lemon, lime or orange) star anise, fennel, herbs. These days alcohol is added. Most commonly used is Gin or Vodka, whisky is also used but this gives it a more warming note to the fish.

Beetroot juice has a wonderful sweet earthy flavour and added to the cure mix makes a great addition to the fish. Not only changing the colour but in flavour.

The length of curing depends on the strength that you want the end flavour. If you want a quick cure to add a impact flavour. You can cure for a couple of hours. Generally you would cure for 2-3 days.

Basic Curing recipe..

• 300g Sugar

• 160g Sea salt

• 2 lemons (juice and zest)

• 2 Orange (juice and zest)

Other flavours can be added

Method..

• Add all above in a food processor and blitz to for a paste.

• prep the fish making sure the bones are removed and scaled if you wish to leave the skin on. Personally I would remove the skin to get an even cure on the fish.

• Cover the prepped fish in a tray and cover with the cure mix or wrap up in cling film tightly.

• Leave in a fridge depending on the length of cure time you desire. Usually 2-3 days

• To serve. Wash the cure mix of the fish under cold running water. And slice thinly.