Place the salmon on a plate or tray, drizzle it with the sake. Pat dry with paper towels and salt your salmon on all sides, including the skin. Transfer salmon to a plate or dish that has been lined ...

Ideally, to make lox (cured salmon), you need salmon belly, writes Cathy Barrow in "Bagels, Schmears, and a Nice Piece of Fish," "but I'll cure any part of the salmon I'm given. If it's a thinner tail ...

There is some delicious science at play when fish meets up with a salt cure, an age-old technique that came from a need to preserve seafood in a safe yet still flavorful manner. A basic salt-based ...

Curious how to make your own cured fish at home? Chef Melissa King shares her top tips, and a recipe. (Photos: Alaska Seafood) Cured fish is a popular item at breakfast buffets and brunches across the ...

Salt is my frenemy. But it is also the magical crystal of culinary alchemy. Salt can harden my arteries but also transform raw fish, fowl and meats into delectable morsels through curing. Curing is ...

1 2-4 lb. piece of salmon, belly cut, Faroe Island (preferred) or Verlasso, as close to an even rectangle of uniform thickness as possible for best results. You may want to start with a smaller piece ...

When buying your salmon, try to buy a section from the thickest part of a whole fish, and ask for it to be filleted into 2 pieces, leaving the skin on. To hold the fish while curing, ideally use two ...

Cured fish is a popular item at breakfast buffets and brunches across the globe, but making it at home may bring a bit of anxiety into the kitchen. How do you cure your own fish at home and, more ...