Everybody loves fresh fish whenever we can get hold of it. Whether you love a piece of Salmon, Snapper, Whiting or Mackerel here is a method to get the best flavour from the fish. This recipe is based on allowing 15 minutes of salting time per cm of fish thickness. So a 2cm piece of Salmon would be allowed to salt for 30mins and a 1cm thick piece of whiting would only take 15 mins.
The method below draws out excess moisture from the fish and firms the flesh ready for cooking. You will get great tasting fish and fish that presents well on the plate.
Perfect Fish Seasoning
INGREDIENTS1 Salmon Piece (200 - 250gr)
1 tbsp "Akira" Salt Blend (Swap Akira for Harry, Rocky or Mack)
1 tbsp Sugar
STEP 1
Mix Salt Blend and Sugar in a bowl
STEP 2
Coat all sides of Salmon in the salt and sugar mix
STEP 3
Place Salmon on a paper towel and sit a room temperature for 30 mins. This will allow the salt to draw out excess water and add flavour to the flesh. See the time-lapse video below showing the moisture being drawn out of the fish.
STEP 4
Water fish in cold water and pat dry with paper towel. Ready to cook.
