What You'll Need
- Salt, sugar, acid, seasonings
- Nonreactive container (plastic, glass, or ceramic)
Directions
Curing is a type of food preservation, usually for meat or fish, that uses certain ingredients and techniques to reduce spoilage and inhibit the growth of dangerous microorganisms. The most common method of curing uses salt, and can be traced back to nearly 6000 BC, when salt cultivation was first discovered in China. There are several other curing methods, such as pickling, smoking, and marinating in an acidic liquid.
Salt cure: Dry cures often mix salt, sugar, and other aromatics to draw out moisture from the fish and add concentrated flavor. Gravlax is an example of a dry cure. Fish cured in salt and sugar are usually ready in about 24 hours.
Acid cure: Ceviche, originating in Peru and Ecuador, uses citrus juice, typically lime and orange, along with aromatics and salt to cure fish. The acid in the citrus denatures the proteins in the fish, effectively “cooking” it in the process, resulting in opaque fish with a firm texture. Ceviche is a quick cure, ready in 30 minutes or less.
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
