{"id":6341,"date":"2020-11-22T01:20:09","date_gmt":"2020-11-22T01:20:09","guid":{"rendered":"https:\/\/www.seafood-harvest.com\/?p=6341"},"modified":"2023-01-23T11:17:06","modified_gmt":"2023-01-23T18:17:06","slug":"dry-cure-recipe-for-smoked-fish","status":"publish","type":"post","link":"https:\/\/www.seafood-harvest.com\/index.php\/2020\/11\/22\/dry-cure-recipe-for-smoked-fish\/","title":{"rendered":"Dry Cure Recipe for Smoked Fish"},"content":{"rendered":"<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-medium wp-image-5883\" src=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Seafood-News-2-300x150.jpg\" alt=\"\" width=\"300\" height=\"150\" srcset=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Seafood-News-2-300x150.jpg 300w, https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Seafood-News-2.jpg 500w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>This recipe by Mike Stines creates a dry cure rub for fish; use instead of brining in preparation for smoking.<\/p>\n<p>Use only fresh fish that has been kept clean and cold. Salmon are split with the backbone removed or filleted; bottom fish filleted; herring and smelts are headed and gutted. (Herring are also traditionally split for kippers.) Rinse the fish with running cold water to remove all traces of blood.<\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>1\/2 cup (5 ounces or 140 grams) coarse kosher salt<\/li>\n<li>1\/2 cup dark brown sugar, packed<\/li>\n<li>3\/4 teaspoon cracked black pepper<\/li>\n<li>1 1\/2 teaspoons dried lemon zest<\/li>\n<li>1 teaspoon granulated garlic<\/li>\n<li>1\/2 teaspoon dried ginger<\/li>\n<\/ul>\n<h2>Instructions<\/h2>\n<ol>\n<li>Combine all the ingredients in a mixing bowl and mix well to combine. (This cure will keep in a closed container for six months.)<\/li>\n<li>Liberally apply the cure to both sides of the fish. Place in a non-reactive container and cover. Refrigerate for six to eight hours.<\/li>\n<li>After brining or curing, rinse the fish with cold running water.<\/li>\n<li>Place the fish skin side down on a cooling rack over a half sheet pan and refrigerate overnight allowing a pellicle to form on the surface. The pellicle, a sticky lacquer-like layer, will seal the surface and prevents loss of natural juices during smoking.<\/li>\n<li>Prepare the smoker for 150 degrees F. smoking and smoke the fish using the wood of your choice to an internal temperature of 140 degrees F. (Generally 1\/2-inch pieces are smoked for an hour; one-inch pieces for two hours and 1 1\/2-inch pieces for three hours.) Use an instant-read thermometer such as the <a href=\"http:\/\/thermoworks.com\/products\/thermapen\/\">Thermapen<\/a> to assure the fish is properly cooked.<\/li>\n<li>Once the fish is smoked, wrap the cooled fish with plastic wrap. It will keep in the refrigerator for a week or frozen for up to six months.<\/li>\n<\/ol>\n<div class=\"level__left\">\n<div class=\"level__item\">\n<div class=\"js-copy-attribute-content photo-page__adp-cta__container__attribution\">Photo by <strong><a href=\"https:\/\/www.pexels.com\/@suzyhazelwood?utm_content=attributionCopyText&amp;utm_medium=referral&amp;utm_source=pexels\">Suzy Hazelwood<\/a><\/strong> from <strong><a href=\"https:\/\/www.pexels.com\/photo\/bread-with-sliced-avocado-and-salmon-near-basil-mint-on-plate-2072867\/?utm_content=attributionCopyText&amp;utm_medium=referral&amp;utm_source=pexels\">Pexels<\/a><\/strong><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>This recipe by Mike Stines creates a dry cure rub for fish; use instead of brining in preparation for smoking.<\/p>\n","protected":false},"author":5,"featured_media":6342,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[91,50],"tags":[180,179],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/6341"}],"collection":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/comments?post=6341"}],"version-history":[{"count":3,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/6341\/revisions"}],"predecessor-version":[{"id":6345,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/6341\/revisions\/6345"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media\/6342"}],"wp:attachment":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media?parent=6341"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/categories?post=6341"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/tags?post=6341"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}