Smoking Salmon And Trout Part Xv - Salting Recipe
Yield: 1 text fileRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
Use only pure pickling salt as it has no impurities or additives to
toughen or discolor fish. Mild salting still requires refrigeration;
hard salting does not. Salted fish will require freshening before
eating.
Mild Salting: Clean the fish and ice them if you cant salt right
away. Fillet them. Cut the fillets into chunks according to
thickness. Score the skin. Caseharden the fish by soaking in a cold
deblooding bath of 65 deg sal brine [2 2/3 c salt to 100 oz water]
for 1 hr. to stop fat fish from oozing oil. [press out any blood in
this bath with your fingers.] Weigh fish and have ready 1 lb salt for
every 10 lb fish.
To salt the fish, spread the required salt in a pan or tray. Lay each
piece of fish, skin side down on the salt and scoop salt over it;
dont rub it in- just cover it. Pick up the piece with as much salt
as will adhere to it and place skin side down in the curing
container. when a layer is completed sprinkle it lightly with salt
and pack successive layers, skin side down until the top layer- pack
it skin side up. Fill the packed container with saturated brine- 100
deg sal[ 4 1/2 cups salt per 100 oz water.] Weight the fish down to
submerge completely in the brine. Cover. Store at 35 to 40
deg,-normal refrigerator temp and let cure two weeks. Will keep up to
one year.
Hard Salting: Follow as above except increase salt to 2 1/2 lb per 10
lb fish. Will keep one year if kept in a cool place.
Extracted from: Smoking Salmon & Trout by Jack Whelan. Published by:
Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim
Weller Submitted By JIM WELLER On 11-03-95
Title: Smoking Salmon And Trout Part XVI - Caviar
Categories: Fish/seafoo, Can/preserv, Information
Yield: 1 text file
Salmon caviar is second only to sturgeon in quality.
To make red caviar you need a piece of 1/4" to 1/2" mesh screen at
least one foot square,depending on the egg size. first choice is
plastic or stainless steel but plain steel can be coated with
vegetable oil and galvanized can be coated with resin. Separate the
eggs from the membrane by gently rubbing the skein of eggs over the
screen. Discard the membrane and blood vessels remaining on the
screen after most of the eggs have passed through.
Make an 80 deg sal brine [ 1 cup + 2tbs salt to 1 qt water]. Gently
stir the eggs in the cooled brine from 15 to 30 min. The uptake of
salt will depend on the maturity of the eggs; they should become
opalescent. Do not over salt. drain for 8 hours. Keep cool but above
40 deg so the eggs do not congeal. Pack into jars. Refrigerate
between 34 and 36 deg. up to a year. Over 40 deg it will have a very
short life.
N.B. Once sealed in jars it MUST be kept refrigerated at all times to
prevent possible BOTULISM. some caviars can be pasteurized with
minimal loss of flavor and color but not salmon. Rely on good
refrigeration instead.
Extracted from: Smoking Salmon & Trout by Jack Whelan. Published by:
Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim
Weller Submitted By JIM WELLER On 11-03-95
Source from luhu.jp
toughen or discolor fish. Mild salting still requires refrigeration;
hard salting does not. Salted fish will require freshening before
eating.
Mild Salting: Clean the fish and ice them if you cant salt right
away. Fillet them. Cut the fillets into chunks according to
thickness. Score the skin. Caseharden the fish by soaking in a cold
deblooding bath of 65 deg sal brine [2 2/3 c salt to 100 oz water]
for 1 hr. to stop fat fish from oozing oil. [press out any blood in
this bath with your fingers.] Weigh fish and have ready 1 lb salt for
every 10 lb fish.
To salt the fish, spread the required salt in a pan or tray. Lay each
piece of fish, skin side down on the salt and scoop salt over it;
dont rub it in- just cover it. Pick up the piece with as much salt
as will adhere to it and place skin side down in the curing
container. when a layer is completed sprinkle it lightly with salt
and pack successive layers, skin side down until the top layer- pack
it skin side up. Fill the packed container with saturated brine- 100
deg sal[ 4 1/2 cups salt per 100 oz water.] Weight the fish down to
submerge completely in the brine. Cover. Store at 35 to 40
deg,-normal refrigerator temp and let cure two weeks. Will keep up to
one year.
Hard Salting: Follow as above except increase salt to 2 1/2 lb per 10
lb fish. Will keep one year if kept in a cool place.
Extracted from: Smoking Salmon & Trout by Jack Whelan. Published by:
Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim
Weller Submitted By JIM WELLER On 11-03-95
Title: Smoking Salmon And Trout Part XVI - Caviar
Categories: Fish/seafoo, Can/preserv, Information
Yield: 1 text file
Salmon caviar is second only to sturgeon in quality.
To make red caviar you need a piece of 1/4" to 1/2" mesh screen at
least one foot square,depending on the egg size. first choice is
plastic or stainless steel but plain steel can be coated with
vegetable oil and galvanized can be coated with resin. Separate the
eggs from the membrane by gently rubbing the skein of eggs over the
screen. Discard the membrane and blood vessels remaining on the
screen after most of the eggs have passed through.
Make an 80 deg sal brine [ 1 cup + 2tbs salt to 1 qt water]. Gently
stir the eggs in the cooled brine from 15 to 30 min. The uptake of
salt will depend on the maturity of the eggs; they should become
opalescent. Do not over salt. drain for 8 hours. Keep cool but above
40 deg so the eggs do not congeal. Pack into jars. Refrigerate
between 34 and 36 deg. up to a year. Over 40 deg it will have a very
short life.
N.B. Once sealed in jars it MUST be kept refrigerated at all times to
prevent possible BOTULISM. some caviars can be pasteurized with
minimal loss of flavor and color but not salmon. Rely on good
refrigeration instead.
Extracted from: Smoking Salmon & Trout by Jack Whelan. Published by:
Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim
Weller Submitted By JIM WELLER On 11-03-95
Source from luhu.jp