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| mackerel salted and semi-dried |
Just learned this method of semi-drying fish
using the fruit drier, very effective to imitate the Japanese "one night
dry" method of preserving fish, for a cured flavor and texture.
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| mackerel salted and semi-dried |
Salted and semi-dried, the fish could be
kept for a month in the fridge, but I keep them in the freezer instead for
longer storage.
Some are simply salted in brine and frozen.
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| mackerel salted then frozen |
Brine
I used a 5% salt solution to soak the filet for 12 hours, the result is less salty than commercial ones which use at least 10% brine.
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| mackerel in 5% brine |
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