This is a transformation of the freshly
caught albacores from a few days ago, for varieties in serving and for storage.
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| Albacore 'gravlax' |
Gravlax is normally a way to cure
salmon, but can be used in albacore with similar result. This way of curing will
firm up the flesh of albacore, to a dense gelatinous texture.
1. Weight albacore, prepare a mixture of 1%
(of the weight of fish) salt, 1% brown sugar, grated ginger, coarsely grind
up Sichuan pepper, chili, lemon zest, 1tsp soy sauce for colour and 2tsp whiskey.
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| Albacore 'gravlax' |
2. Rub seasoning on fish, place in a dish
that the fish just fit in tightly, place a sheet of baking paper on top, and weight
it down with a heavy baking dish etc.
3. Place in fridge, turn over every 12 hours
for 2 to 3 days.
4. To serve, scrape away seasonings, cut
into slices. Keep the remaining gravlax albacore in freezer.
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