Dry-curing fish

serves:

Dry-curing is a way of brining. Brining in this instance has as a goal to strengthen the structure of the meat and give better texture and flavor to the fish. This technique is often applied before smoking salmon, this to give you an idea of the impact on the fishes structure. How it is done:

1. Portion your fish and dry the portions thoroughly with kitchen paper.

2. Coat all sides of the fish generously with sea salt.  We want to see a semi-translucent layer on all sides.

3. Balance out the salt by adding a thinner layer of white sugar

4. Allow the fish to brine for about 20 tot 30 minutes, depending upon thickness. Check on your fish regularly and feel how the structure gets tighter

5. Now, rinse the portions of fish in ice-cold water.

6. Now, bake your fish and season it with pepper only.

This is a trial and error process, where you have to find the right balance between your ingredients and experiment a bit with different types of fish.