Curing is a centuries-old method that uses salt-based brines to preserve seafood. Today, we employ a mix of wet brines and dry cures depending on the size and fat content of the fish. Through the years, we’ve found that some smaller sized filets sparkle with a dry cure, while larger filets and whole fish need the balance of a solution of salt and water. No matter which method we use, salt works wonders: giving the fresh ‘straight from the ocean’ flavor maintained throughout the smoking process.
Smoked Fish 101
Curing
It all starts with salt. Depending on the fish, we turn to the traditional methods of wet brining or dry curing to retain moisture, preserve tenderness, and enhance flavor.
