To cure fish, the fundamental process involves using salt (often combined with sugar) to draw moisture out of the fish, which helps preserve it and enhances texture and flavor.
Basic Method for Curing Fish
- Ingredients : Salt is the primary curing agent, typically used at a high concentration (around 20% salt) to create an environment that inhibits microbial growth by drawing water out of the fish and microorganisms. Sugar is often added to balance flavor and texture.
- Ratio : A common curing mix is 2 parts salt to 1 part sugar by weight
. Some recipes use a 60% salt and 40% sugar ratio for quick cures (10-15 minutes)
- Application : The salt-sugar mixture is applied generously to the fish, covering both flesh and skin sides if present
- Duration : Curing time varies depending on fish thickness and desired flavor. It can range from as short as 15 minutes for a quick cure to several hours or even days (e.g., 8-24 hours) for stronger flavor and preservation
- Process : After applying the cure, the fish is refrigerated uncovered or wrapped, allowing the salt and sugar to draw out moisture. The fish becomes tacky and develops a pellicle, which improves texture and helps with cooking
- After curing : The fish is rinsed to remove excess salt and sugar, patted dry, and can be cooked or eaten as is (e.g., gravadlax or ceviche)
Additional Tips and Variations
- Adding spices, herbs (like dill), citrus zest, or seaweed (kombu) can enhance flavor
- Wet curing (brining) is an alternative where salt and sugar are dissolved in a liquid, sometimes with alcohol or juices for flavor
- Curing fish before cooking improves moisture retention and texture, often resulting in a firmer, more flavorful dish with crispy skin if cooked properly
In summary, curing fish is a controlled process of applying salt (and usually sugar) to draw out moisture, preserve, and flavor the fish, with curing times and ingredients adjusted according to the type of fish and desired outcome
