Anyone tried this? Might make the bloody things palatable. Couple of interesting recipes here:
https://www.youtube.com/watch?v=8nIV8zZIb6s&t=159s
https://www.youtube.com/watch?v=rV5P_Oz-HBM
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Anyone tried this? Might make the bloody things palatable. Couple of interesting recipes here:
https://www.youtube.com/watch?v=8nIV8zZIb6s&t=159s
https://www.youtube.com/watch?v=rV5P_Oz-HBM
Salmon gravlax is bloody nice.
Haven't tried trout, but you're right, it may make them taste better.
Yep salmon is bloody good, had a Norwegian exchange student for a year and next year a Swedish one both used similar recipes, different herbs in with the salt made very different flavours
How do we sign up to this exchange thing ? :)Quote:
Originally Posted by 223nut
Not sure, was the folks that organised it. I sure wasn't complaining.... Made a few guys at school jealous when I mentioned that they weren't shy on the way to and from the showerQuote:
Originally Posted by Beaker
Used to make tons of the stuff when i worked for the whitebait. Can try find you the recipe card if you'd like? always used to save the end pieces for myself :yaeh am not durnk:
Angus - there is massive variation in the curing time between the two recipes, 5 hours and up to 3 days. What would you recommend? Cheers.
Was a couple of days with the stuff I tried. IIRC get 2 fillets of fish, bone them out, cover inside of 1 side with a heap of salt herbs and lemon pepper (buggered if I remember that bit) stick the 2 fillets together and wrap in glad wrap, chuck it in the fridge for a few days, turning it over couple times a day.Quote:
Originally Posted by MightyBoosh
Was a couple of days with the stuff I tried. IIRC get 2 fillets of fish, bone them out, cover inside of 1 side with a heap of salt herbs and lemon pepper (buggered if I remember that bit) stick the 2 fillets together and wrap in glad wrap, chuck it in the fridge for a few days, turning it over couple times a day.Quote:
Originally Posted by MightyBoosh
Cheers 223. Another question, why leave the skin on for curing? It's not going to be eaten, and taking it off would increase the exposure of the meat to the curing agents.
I think it was skinned, just salted the inside of the fillets so they stuck together betterQuote:
Originally Posted by MightyBoosh
We'd vaccum pack ours which would cut down on curing time by about a day, a batch would normally take 3. I'd imagine these recipes are for different texture preferences. The longer you cure other than your cure penetrating deeper, your fish will become a lot firmer. I'd go for the 5 day one, if you've got a vacuum sealer you can take a day off.Quote:
Originally Posted by MightyBoosh
I'm looking for the recipe for you now that we used, it had lots of coriander seed and white wine in it. The reason you leave the skin on is that it helps hold the fish together when you are slicing it thin.
Yup. Always leave the skin on.
I vacuum seal as well but I always cold smoke. Never eaten just cured fish. You want it pretty dry so after washing off the cure I hang the fillets on the clothes line for a few hours. Drives the cook nuts😆
Real maple syrup is a nice addition for a cure😉
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I ended up curing it for 5 days and the result was good, much like cold smoked fish. Like a lot of smoking and curing techniques, you can't taste much of the original flavour, which in the case of trout is a good thing!
I have made it and love it , used the salmon from Twizel ,
Skin on,
bones out,
salt and sugar , equal amounts,
Fennel , use the green hairy bits chopped fine
sliced lemon,
lay fillet skin down and put good amount of salt sugar mix
add fennel on top
add lemon on top
put the other fillet meat side down on top
wrap tightly with gladwrap , put in fridge for a day , turn a few times so juices go into meat equally ,unwrap drain juices then wrap and back into fridge
three days and ready to go , should be firm to touch ,thin slices on a cracker hard to beat.