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Former CHOW Associate Food Editor Aida Mollenkamp talks through the steps that get your slab of salmon from raw to cured, a 24-hour exercise in simple kitchen chemistry. Preserving salmon in salt breaks down a protein called myosin in the muscle; the aromatics add flavor. Weighting it down draws out the liquid. Use two nested pans or, as shown here, two baking sheets; just make sure that the top one is pressing down on the fish enough to force out the moisture. Once the salmon is cured it will last four to five days, refrigerated, and can be used in many recipes or just laid out as an appetizer at a dinner party.
Take a look at the recipe for the details.
metal pans are bad for curing
Does anyone know if cured salmon is safe for a pregnant lady?
I believe the fish goes into a non-reactive dish, not aluminum as the video shows. Glass is perfect to use. I cover the fish with waxed paper then I place a smaller container directly on top. Then I weigh it down with heavy cans. I add vodka to the pan along with the ingredients you mention. Then refrigerate for 2 days. Fish goes in the dish skin side down.
If you run away with me in my water double bi-plane to a sun kissed island in the Aegean, we can smoke the fresh fish I catch every day and prepare it thusly for a wonderful patio breakfast. Say you will, Aida.
Does "cured" also mean "cooked"? I suppose not technically, since cooking by definition requires heat, but is it not raw anymore?
Sorry. I should have read for comprehension. Thanks.
Douglasmoran: There is a link to the recipe in the introduction to this video and it explains all of the details on how to attack this curing adventure. Have fun and let me know if you have any questions that the recipe doesn't address.
A few questions 1) do you wrap the fish in plastic wrap? 2) do you put it in the fridge or leave it on the counter? 3) skin up or down? 4) How much of each ingredient for let's say a 2 lbs piece of fish? 5) Leave the skin on?
Thx in advance for your answers!
Gumivore: You must "nest" the pans if they depth of the two pans combined is deeper than the thickness of the fish. We didn't nest here because either way those pans were turned ("nested" or conventional) they were less than the thickness of the fish and therefore exerting pressure upon the fish--sorry if that was confusting. the key is this: you need approximately 3 pounds of weight exerted on...+READ
Gumivore: You must "nest" the pans if they depth of the two pans combined is deeper than the thickness of the fish. We didn't nest here because either way those pans were turned ("nested" or conventional) they were less than the thickness of the fish and therefore exerting pressure upon the fish--sorry if that was confusting. the key is this: you need approximately 3 pounds of weight exerted on the fish while it is curing so that the moisture is pushed out of the fish yet the meat is not deformed. So, just make sure your pans are set up in a way (be it "nested" or conventional) so that any weight you put atop the pans will be exerted onto the fish.-COLLAPSE
Am I wrong but I believe you need to 'nest' the pans (as noted above) and not as shown in the video (inverted pans)?