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How to Salt and Dry Fish

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How to Salt and Dry Fish

by Winston on October 6, 2011

When I go fishing, I rarely catch just the right amount of fish for one dinner. Sometimes I don’t catch anything, so I’d go to the general store in disgrace. Sometimes I catch so much that I feel guilty. When I do have a good day, I need to preserve the extra fish for later, less bountiful days. Surely, preserving food is one of the oldest problems facing humanity. Humanity has indeed come up with many ingenious solutions for preserving food, but most of us urbanites know little about the mechanics of these solution except refrigeration. Maybe we should know. Our ability to preserve food, thus smoothing the ups and downs of seasonal cycles and nature’s vagaries into a stable food supply, has made it possible for human population to explode. It’s what made possible for yours truly to emerge out of stardust among one billion other people in China.

So you ask, don’t you have a refrigerator? Yes we do. But fish loses its freshness very quickly even in a refrigerator. Freezer? I don’t like frozen fish. Our small freezer is jam packed with many different kinds of berries anyway. So I started to investigate an older and in my view far superior way of preserving fish: salting.   :snip:    https://r.search.yahoo.com/_ylt=A0LEV14gcCVaQdgAkDlXNyoA;_ylu=X3oDMTByOHZyb21tBGNvbG8DYmYxBHBvcwMxBHZ0aWQDBHNlYwNzcg--/RV=2/RE=1512431776/RO=10/RU=https%3a%2f%2farcticdream.me%2f2011%2f10%2f06%2fhow-to-salt-dry-fish%2f/RK=2/RS=AVVjnBIar63i1kaXFSn5ZFDYPVU-   just in case see address below :thumbup:

https://arcticdream.me/2011/10/06/how-to-salt-dry-fish/

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Preparing Salt Pork - 18th Century Cooking Series S1E5

 

 

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