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Salmon Katsuobushi

Afonso_Tito_de_Morais_164825

So I started my salmon as stated in the recipe on the 19th and it's been in my fridge since. I keep it in a tupperware and everytime I've opened it smells like cod and sewer had a stillborn.. It accumulates some moisture and when I clean it the fish itself smells much milder.. Is it normal?

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Matt_67991

Why is it in a container you're opening? You're supposed to dry it, which means keeping it exposed to fridge air.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Place salmon on baking rack, set in a tray, and place in the fridge to dry.

Leave room around each piece of salmon so air can circulate and better dry the fish.

From the Recipe

Afonso_Tito_de_Morais_164825

So should I be worried it may be spoiled somehow? But since it's been brined with the salt I'm guessing no? All the nasty smell was coming from the moisture that was escaping the fish and getting stuck on the tupperware's surface, so I'm assuming the fish (which only smells really salty and fishy) is still ok. Anyway, it's now being kept in a small tray in my fridge.