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Cured Salmon & Ahi

Mark_231683

Cure is sumply (per lb fish) 4 Tbsp kosher salt and 2 Tbsp sugar for 8 hr. Rinse. Drain. Pack in olive oil with herbs (thyme and chives for one, cilantro, chives and sesame seeds for the other). This stuff is good for months at 4 C

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Comments

Act_Out_257882

Hi Mark. Could you expand for us non professionals? Do you ferment this at a specific temperature? Apologies for stupid question but it looks so interesting🤓

Mark_231683

act out: in a fridge for 8 hr to 12 hr

You can also add a smidge of liquid smoke (better with tuna).

Solid rinse is VERY important

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