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My father was Norwegian, and I was raised in Alaska. Therefore, my experience is with the cold water fishes and I don't know how the techniques translate to warm water and tropical fishes.
He would salt black cod (sable fish), cod, and herring, and it would keep indefinitely. Rinse it well before cooking, and it's pretty good. He would also smoke salmon, black cod and herring, and it kept very well. He would also pickle herring, salmon, and crab tails.
The natives around us would split salmon and hang them on drying racks. I tried some "salmon jerky" long ago, and it was pretty good. I've never done it myself.
It seems sacrilegious to do any of this to tuna, dorado, ono, etc., but who knows? Smoked yellowtail is good. I prefer my fish raw these days, and you just can't preserve stuff for sashimi or sushi.
Ceviche cures fish, but I wonder how long it keeps?