Label
All
0
Clear all filters

Preserving fish

Appears in
Fish etc.: the ultimate book for seafood lovers

By Mark Hix

Published 2004

  • About
There are various ways of preserving fish dating back thousands of years to when fish was first traded for other commodities. Suitable fish were air-dried and others salted. Salt itself was expensive, so salted fish carried a high premium and was regarded as a luxury. Salt is now cheap and you can easily salt your own fish at home. Simply layer up some trimmed and boned fillets of white fish, like cod, haddock, hake, etc., with lots of coarse salt in a non-reactive container. You don’t even need to go to the expense of using sea salt, as any coarse kitchen salt will work equally well. The salted fish will keep for several weeks in a cool place if you regularly drain off any liquid that comes out of the fish. It then needs soaking in several changes of water to remove the salt before cooking.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title