Go to the Recipe: Salmon Katsuobushi
What kinds of fish would work well with this type of process? The oily-er the better? Also, if you were going to smoke them would you do it from fresh or after it's cured?
If you were going to smoke them, do it after the curing step. This can work with any fish, but saltwater fish will have the biggest umami hit.
not to mention, the best thing to do is ya know, test whatever. i am assuming oily fish will retain more flavors, but what do i know.
- originally posted by Francisco Garcia
Well, techinically this is just cured, dried fish and *not* katsuobushi. Katsuobushi is traditionally cooked, smoked, fermented and dried, with the fermentation being a very important distinguishing part of the process.
- originally posted by jasonyee
Yes, we explain this extensively in the introduction to the recipe and video.
This is fantastic. quick question though... what role does the sugar play, is it crucial to preserving and drying out the fish, or is it just for flavour and to cut the salt? And would using something like honey or agave produce a desired affect?
The sugar both helps dehydrate and cut the saltiness. But other sugars such as honey will work.
Hello, I live in the Caribbean and fridge could be confuse for me as we call it different, you are talking about the spot where I place water and other products or you are talking where it can froze?Thank you by the way for this project....
Place where you keep water and fresh foods. Basically you want the temperature to be around 2–5 °C, so just above freezing.
Thank you Chris
Hello, I used the salmon flank to try this technique and it's been 2 weeks since I put the salmon in the fridge and it's amazing how you can grated I really liked. But what happened with the fish that doesn't spoil. Also I see that some drops of oil form on the surface of the salmon is this because I used the flank instead of the loin?
Some oil on the surface is normal. But I'm unclear about your question about what happened with the fist that doesn't spoil? Not sure what you're asking.
I meant, What makes the salmon safe to eat after 2 months in the fridge?
Dehydration is what makes it safe to eat. Once enough water has evaporated from the flesh, then bacteria, yeasts, and molds can no longer grow. Refrigeration prevents these from growing during the early stages when there is still plenty of water in the flesh.
It's always amazing to see how easy (and tasty) it is to conserve fish. My family has a house in the northern part of Norway. During the cod-season, we normally just take a fish (after bleeding and gutting), remove most of the spine so that the fillets are only connected near the tail, throw'em on a drying rack and leave them outside for a few months. Of course, a cold climate is recommended, but it works even if it is sometimes raining or snowing. It can even be done in humid places like under the pier. I guess the taste isn't great to someone who hasn't been taught to like it since childhood, but it's a fascinating technique. If I have a chance of going there this winter, I'll try to cut them into smaller cuts and try some different brines. I don't think white, lean fish are that good cured, but a short brine could be a good thing.
Would this technique also be suitable for other meats, cheese, or foie?
In this recipe, you just brine for 30 minues. Why not 12 hours or a day? Would that yield better results?
i like it! today I will try this method
You guys are seriously my heroes
I absolutely LOVE this idea. I am going to make some, was thinking of a couple tweaks to make it even more Katsuobushi-ey... First off, liquid smoke in the brine, second, schmearing the surface of the brined fish with a thin layer of miso+liquid smoke paste... Then allow to dry. Thinking the liquid smoke and miso might help add some of the missing smoke and fermentation flavors.
can you do a video on how to make bonito flakes?
I know it's only been a month, but have you tried it yet with the liquid smoke and miso? How did it come out?
Any thoughts on using a dehydrator to speed up the process?
Can I use the oven to speed up the process on a very low heat?
What IF? If we brine with the flavor of the real one some liquidsmoke and aginomoto (GMS) and 0.5% of potasium and sodie nitrate (to store outside the Frig after the 2 weeks) and let it mature + salt and sugar of course its just an idea .
I wil do it today in 3 weeks the coments. ( maybe another not too oily fish wil work beter too) see you in 22 days
how did it come out?
Any suggestions around the best way store this once it's dried? And when is it finished? Would one wait until it is brick hard or is it at peak dryness at some point before that? Thanks!
So it is Sake-bushi. Any reason I cannot wrap it in cheesecloth and hang it in a fridge or cool area? I don't really have enough space in the fridge to take up a shelf for 3 months. Cool air and circulation is what it needs, the question is how cool?
Hi Guys, just wondering mine after nearly 2 months has white bubbles on the salmon looks like mould, is this salmon still safe to eat??
What is the reason to use loin precisely? Other part will not work?
Good day,
Can i do it with the brine, then using a dehydrator? instead of waiting all that time?
Cheers
There's also a Japanese salmon flake called 'sake' (pronounced 'shar-kay) which is kinda semi-dried but salted. It is served with rice. Smells pretty funky, but tastes great. https://www.japanesecooking101.com/salmon-flakes-recipe/
Could I do this with smoked salmon and skip the brine?
Only if it still in a raw state like a cold smoked lox.
This is almost a variant of a traditional Japanese miso marinade. I wrap the filet in cheese cloth and then cover the outside in miso. Then 1-2 days later I just peal off the cheese cloth and then pan fry or grill the salmon. Works great with Hamachi and other oily fish.
