ISO salt question?

[The OutDoor Chef]

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

 

[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?

 

[The OutDoor Chef]

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.

 

[dcSaute]

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.