Hi everybody! Today we are going to make some cured salmon! I know that you will tell me : “but this is not French”, well…. yes and no. I never made my own cured salmon in France …
Homemade Cured Salmon, or Gravlax, is one of the most amazing and incredibly simple recipes you can make.
You don’t need dill and aquavit to cure fish at home—in fact, you don’t even need salmon. Choose your own fish adventure with these guidelines for spicing, seasoning, and otherwise flavoring salt-cured cod, mackerel, trout—or, sure, salmon—at home.
INTRODUCTION It can be a scary thought when you first consider fermenting meat, and granted, it can be a daunting thing to undertake. But it isn’t impossible, nor is it something that cannot be done in the average kitchen. While fermenting meat requires a little more attention and know-how than vegetable or fruit fermentation, it can still be well worth your time and effort. Fermenting meat, like all other forms of fermentation, is an ancient practice. People did not always know that what they were doing to preserve the excess meat from large animal killings was fermentation; they only knew...
Salt cod (or bacalao) is an excellent way to preserve mild, flaky, white fish. Learn how easy it is to make at home with cod, haddock, or flounder.
For the past couple of years, our brining and smoking method for salmon, trout, sturgeon and other fish has been the most popular article on our blog. Here it is again, with updated notes and photo…
Just a handful of ingredients you probably already have, will transform your fish into the apex of appetizing.
Wondering how to cure salmon? You’ve come to the right place! I might never buy lox again. My world has been rocked by the simple act of curing my own salmon. I don’t know if I’ve ever been prouder of myself in the kitchen! This recipe is so delicious, it made it in The Rose …
Use this healthy Season Anything Spice Mix for all your grilling, cooking meats, and roasting veggies. It's a paleo, real food, keto, MSG-free seasoning blend that's awesome on chicken, pork, fish, steak, veggies, and more!
How to Smoke Rainbow Trout, Brine Recipe and Fish Preparation tips.
Potted meat is a historical form of food preservation that’s still used in many parts of the world today. Meat is carefully cooked and then sealed with fat or butter, and then stored fo…
Diarrhea urges a person to run to the bathroom with urgency. It is a common problem. It is present alone. it may relate to nausea, vomiting
If you are adventurous and try and do your own thing, we will show you how to cure ham in a few simple steps, earning you bragging rights once it is done.
You guys, pizza Monday might be my new favourite thing. Well, to be honest, it's not really a thing...but making/writing about/eating pizza on a Monday morning can't possibly be a bad thing. Right? Right. Two weeks ago I was lucky enough to tour around one of my favourite cities, eating like there was no tomorrow.
Aquavit-Cured Venison is a delicious Norwegian dish that's simple to make at home. Here, it is paired with pickled bilberries/blueberries and sour cream.
Recipe supplied by Cory Walby. https://www.saturdaynighttestkitchen.com
Seafood sausage is a healthier alternative to traditional meat-based sausages. Make your own with these healthy seafood sausage tips and recipes.
Rissois de atum are crescent-shaped pastries that are filled with creamy tuna filling, dipped in bread crumbs and fried until golden brown. Rissois make the perfect snack or appetizer!
This is a fast and simple Smoked Mackerel recipe that uses just a few ingredients. The taste is out of this world good!
Have you ever heard of lardo? We’ve seen this product cropping up lately in food articles and classy recipes, so we thought we’d do a little research to find out more about it…Although it shares some similarities with salt pork and lardons (cubes of fatty bacon), it sounds like lardo is it’s own distinct entity.Lardo is made from the thick layer of fat on the back of a pig (that is to say, fatback!), which is cured with a mixture of salt, herbs, and spices.
Gravlax is usually one of those "special occasion only" type of things. Like Easter sunday. Or the rare brunch out. Or visiting grandma. Grandma would always have a fresh package of lox waiting for me, to be draped on top of a toasted bagel with a smear of cream cheese. Visiting grandma, every morning was
Have you ever tried candied salmon? If you haven’t tried it, you are missing out! Sweetened smoky salmon is so good, you’ll want to make a large batch so you will have some left later. It really is more candy than fish. I don’t think I’d ever want to pay store prices, candied salmon comes …
Wondering how to cure salmon? You’ve come to the right place! I might never buy lox again. My world has been rocked by the simple act of curing my own salmon. I don’t know if I’ve ever been prouder of myself in the kitchen! This recipe is so delicious, it made it in The Rose …
One of Norway's distinctive dishes, Gravlax literally means "Grave Salmon, " and it refers to the medieval practice of curing the raw fish by burying it in the sand above the high tide level. Today it's dry-cured and traditionally eaten on open-faced sandwiches or with stewed potatoes. It's traditionally served with a sauce (recipe included here). It may also be served appetizer-style.
A family secret recipe, you will be please with the results.Brine your fish this way for great tasting smoked fish. 1 cup Brown sugar 1 cup kosher salt 1/2 cup white sugar 2 cups soy sauce 1tsp garlic powder 1 tsp pepper 1 tsp Tabasco sauce 1c cup dry white wine 1 gal water Mix well and use plastic or ceramic crock. Do Not use a metal container to brine in. Brine for 8 - 12 hours in fridge. Smoke fish as desired.
Salt-curing your own freshly caught fish not only saves room in the freezer, but it also connects you to an age-old preservation method. Use table salt or sea salt as your curing medium before air-drying the fish. When working with large quantities of fish, however, you may find rock salt the most economical.
Smoking meat instructions for preserving food in a smoker or smokehouse with brine and smoking recipes.
