Good To Know - The Dry Cure of Wild Salmon

A dry cure would typically be a side of fish, most often salmon, 'cured' in a mixture of salt, sugar and spices. The salmon pictured below is wild salmon with a tasty combination of rum, lemon, mint, lime, grapefruit, salt and sugar. This would sit for 5 to 7 days, depending on the texture the chef was hoping to achieve.

This 'curing' does not cook the salmon, a long held false assumption. It does remove the moisture which creates a firmer texture and imparts wonderful often magical combinations into the rich base of fatty salmon.

The problem with the specific process is that, in Oregon, the wild salmon must go through a parasite destruction, and still cannot under cooked or raw. It needs to be served under 145F for 15 seconds or more.



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