Cured Salmon
I used the cured mackerel technique I learned from my mother to cure salmon, and it was delicious. You can use it for western style or Japanese style dishes. It goes well with Japanese sake or wine. This recipe makes enough sweet vinegar for 2 batches of salmon, so you could use it once for salmon, once for mackerel or horse mackerel or cod, or flounder. I recommend it for everything! I recommend it especially for curing pacific saury (sanma)!
In step 2, if you salt the salmon on a sieve, it apparently loses its fishiness. I'm lazy though, so I just do it on the styrofoam tray the salmon comes in and cover it with plastic wrap before putting in the fridge. The less washing up to do, the better! Recipe by Yu-tantan
Cured Salmon
I used the cured mackerel technique I learned from my mother to cure salmon, and it was delicious. You can use it for western style or Japanese style dishes. It goes well with Japanese sake or wine. This recipe makes enough sweet vinegar for 2 batches of salmon, so you could use it once for salmon, once for mackerel or horse mackerel or cod, or flounder. I recommend it for everything! I recommend it especially for curing pacific saury (sanma)!
In step 2, if you salt the salmon on a sieve, it apparently loses its fishiness. I'm lazy though, so I just do it on the styrofoam tray the salmon comes in and cover it with plastic wrap before putting in the fridge. The less washing up to do, the better! Recipe by Yu-tantan
Cooking Instructions
- 1
Sprinkle salt on the tray the salmon came in. No need to dirty a dish - cut down on washing!
- 2
Put the salmon on top of the salt, and sprinkle a generous amount of salt on it. This is called 'shaken salt' (furi-shio). If you add enough salt to turn the surface white it's called 'coating salt' (beta-jio). This time we just need 'shaken salt', so don't add too much salt that the salmon turns white.
- 3
Leave the salmon for 6 hours or so in the refrigerator. In the meantime, combine the ● ingredients to make the sweet pickling vinegar.
- 4
Pat the salmon dry with paper towels. Marinate the salmon in the sweet vinegar for about 15 minutes. Turn it over when it starts to turn pale, but if you leave it in for too long it will lose flavor.
- 5
Slice thinly, and it's done!
- 6
Use a natural salt of your choice. I use this 'Seafarer's Usu-shio'. It's packed with minerals and is really tasty, and goes especially well with seafood. The little pottery jar it comes is in cute too.
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