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Old 07-01-2011, 02:21 PM   #1
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ISO salt question?

How much salt does penetrate a fish if I was going to use the salt cure method right before I smoked it?

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Old 07-01-2011, 03:53 PM   #2
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if you mean a "traditional" salt cure - where the fish gets to essentially a dry stage, it's very salty.

I get the impression that's not what you're up to - more of a marinade?
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Old 07-01-2011, 03:58 PM   #3
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Quote:
Originally Posted by dcSaute View Post
if you mean a "traditional" salt cure - where the fish gets to essentially a dry stage, it's very salty.

I get the impression that's not what you're up to - more of a marinade?
Thank you DcDaute,

Your meaning was right on the money.

Because my class room cook book say's about 780 sodium per serving.

I like to try the salt cure to see what the fuss is?

but the sodium is a little high for me.
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Old 07-01-2011, 04:37 PM   #4
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the traditional salt cures "for long term preservation" - fish, ham amongst them - are extremely salty - one usually soaks&rinses the meat before the actual cooking starts.

you can buy hard, dry, salt cured "fish in a wrapper" in some markets - might be easier to experiment with that.

most of the "smoked fish" I can think of either smoke to both dry&cure, or use a salt cured fish that's been rehydrated / rinsed and smoked for flavor.
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