10.11.15 La Jolla

[summers in kuwait]

Originally Posted by govomit

One rule says "salt for 24 hours for every inch of meat" - maybe a little too salty for me. With YT, I had good taste after 18 hours curing. I've tried 24+ hrs, but it gets too salty. You can "fix" it however by immersing it in water for 5 min and drying it with a paper towel. Smaller bonito fillets are ready in 9 hours. I'm using rock salt (Morton ice-cream salt). Here are two links:
http://www.fishfiles.com.au/handling...s/salting.aspx
http://arcticdream.me/2011/10/06/how-to-salt-dry-fish/

BTW, where is this Yanni recipe posted ?

Govomit,

Thanks for the info. I think it would have been fine at ~30 hrs like Yanni posted, but timing wise I wasn't going to be able to be home to do so. Most of the recipes I've seen say you can soak the fish to help reduce the salt flavor. I used sea salt + dark brown sugar at a 2:1 ratio + pepper and fresh dill. Im pretty excited and always interested in trying new recipes. My friend's dad is a tuna captain and travels all around the pacific. He salt cures tuna on the deck. Its very salty! But I've come to enjoy the taste. Thanks for sending the links.

Yanni has some great resources and creative recipes. Plus he's a really nice guy in person.

Here is his website

And here is a cool sticky on BWE for his recipes.