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post #11 of 12 Old 01-19-2008
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I have tried drying fish in the past. This is a very dry and normally windy climate. Summer is way too hot (50* C) for curing fish outside. Even cleaning fish is touch and go because the fish are half cooked by the time you've finished cleaning them. But other seasons are fine.

I was told to just pack the fish in coarse salt for 48 hours. It actually worked although I'm going to try the brine next time. Crazy ru that was a very helpful post. Interesting about the sugar theory sasha.

My experiment came out quite dry and very salty. I ate it as a snack with beer (you do need a fair amount of beer on hand because did I mention it was salty.. ). That's the way the guy who showed me how to dry the fish ate it, but I do know you can cook with it as well...

Early cruising sailors often dried fish as a way of perserving them. I have a couple of books with pictures of fish curing up in the rigging while passagemaking.

I also smoke fish regularily in the winter. I'd love to get a good recipe for pickled fish if anybody wants to share!


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post #12 of 12 Old 01-19-2008
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I don't know the method, but around my Portuguese neighbourhood here in Toronto, we see a lot of bacalhau, or did see, before the cod stocks collapsed.


Once prepared, these split, board-sized chunks of fish can survive seemingly indefinitely, but must be soaked for some time before they are edible. Apparently, these days, it's done in Norway, the only place decent-sized cod are still available.
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