Originally Posted by dcSaute
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.