Meal Type:

Total Time: 0 min.

Cook Method: Stove

Cuisine: Cajun & Creole

     Serving Size: 12 3 6 12 24 48 - Change

Submitted By: Steve W. - See All My Recipes

Date Added: June 11, 2009

1. SALTING: Cut salmon pieces approx.

2. 4" wide. Put salmon pieces in a crock or suitable container skin side down, layering salt and fish.

3. Be sure to use plenty of salt. Use a weighted dish on top of the fish to keep the salmon submerged in the brine; thirty days minimum for curing.

4. Keep watch for oil scum on surface - remove scum with paper towels.

5. Occasionally a mold will occur. If this happens it will be necessary to rebrine.

6. Dump out all of the old brine and clean off fish.

7. Rebrine by using at least a quart of rock salt to a gallon of water.

8. (Don't spare the salt. Be sure the brine covers all of the fish).

9. During the above operation the fish can be kept at outside temperature ~ cool place - not necessary to refrigerate.

10. The fish in this state can be kept for several months.

11. FRESHENING: Put the fish in a container of fresh cold water.

12. Rinse thoroughly two or three times a day for 2 days, or until salty taste is right for you.

13. Keep refrigerated. Skin the fish and cut into the size pieces you prefer for eating.

14. Remove the bones; fish is now ready for the pickling process.

15. PICKLING: Make enough brine to cover fish, using above ratios.

16. Bring brine ingredients to a boil until sugar is dissolved.

17. Set aside to cool. Layer salmon and sliced onions in a container.

18. (If you like pickled onions use plenty of them!) Pour cold brine over fish until covered completely.

19. Let stand for at least a couple of days and then fish can be eaten.

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Dietary Notes:

This recipe is low-sodium with 3.67mg per serving, low-fat with 0.17g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving

Food Allergy Information: