A Basic Salt Cure

Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About
Catch lots of good fish, preferably in the 1- to 2-pound range. Low-fat, white-fleshed fish like large crappie, walleye, and black bass are good when salted, and so are the fatty fish like mullet and mackerel. Dressing the fish for salting is easy. Without scaling or skinning, merely cut a slab of fish off each side of the backbone, lengthwise, as when making a fillet cut. Of course, you will cut close to the bone, getting all the meat you can. That’s it. No gutting or beheading. Leave the skin and scales on. Wash the fish in a solution of 1 cup of salt to a gallon of water. Then drain the fish.