Curing
Curing (German: Beizen) means marinating raw fish or meat in a mixture of salt, sugar and spices or herbs.
Origin
Curing is an old preservation method, best known through Scandinavian gravlax. Salt draws liquid out of the fish, so it becomes firmer and more intense in flavour, while sugar and spices round off the aroma. Vegetables such as beetroot can also be elevated with this technique.
How to
Mix salt and sugar with seasonings such as dill or pepper, cover the fish completely with the mixture, wrap it and leave it to rest in the fridge, lightly weighted down. Turn it from time to time. For eating raw, use particularly fresh, high-quality fish, ideally from a fishmonger.
Common mistake
Too much salt or too long a curing time makes the fish dry and salty. Season cautiously and brush off the cure before slicing.
Related recipes
Cured Char Tartar with Buttermilk Sauce and Fresh Cucumber, Beet-Cured Salmon with Avocado Cream and Pickled Pumpkin
Related terms
B