All Questions
8 questions
10
votes
4
answers
9k
views
Desalinating dried/smoked fish
In the metropolitan area where I live, there is truly a great selection of dried fish in various ethnic food stores, my favorite of which is herring. However, it is always very salty and I have a ...
- 2,941
6
votes
1
answer
355
views
Dried and Salted Fish Fillets (e.g. cod) Sous Vide
I don't have much experience cooking with dried and salted fish, but as far as I have read traditional recipes start with a long soaking time in water (and also changing the water multiple times) to ...
- 4,286
5
votes
9
answers
17k
views
How to counteract excessive saltiness in dried fish?
My wife comes from a culture where preparation and eating of dried fish is very common (as long as one takes the proper measures to deal with the smell). She prepared for me recently a serving of ...
- 625
4
votes
1
answer
121
views
Why does brining lead to firmer salmon?
It often recommended to brine salmon with salt before sous vide, so it's firmer. On the other hand, salt tenderizes meat. What is the explanation of this opposite behavior.
- 141
3
votes
1
answer
681
views
Baking in a salt crust: What type of fish?
I am looking to bake a whole pollock (Pollachius pollachius or lieu jaune) in a salt crust. I have done this several times before with a sea bass/branzino or with a (gilt-head) sea bream and was ...
- 521
2
votes
2
answers
2k
views
How much salt does fish in brine absorb?
Suppose you brine fish e.g. tuna and then eat the tuna raw i.e. uncooked. Would salt have penetrated completely into the tissues or would only the surface be salty because it is coated with salt ...
- 4,113
0
votes
0
answers
39
views
How to fix Spanish-Style Milkfish that became Too Salty [duplicate]
My wife made spanish-style milkfish, when I tasted it during the night it was alright, but when I tasted it next day for breakfast it has become too salty! I searched for recipes and saw that you're ...
-2
votes
1
answer
92
views
Why does salt used for fish dishes have the shape of large "flakes" instead of small corns of salt, as normal table salt?
There is salt made specifically for fish dishes. I've used it a few times in the past, but while there is nothing wrong with the taste of the "flake salt", it is a very disturbing feeling to be eating ...
