Week 37 -- Cold Cure Seafood

Cold cure cooking mainly refers to salt curing, as in the case of gravlax, or acid curing, as in the case of ceviche.

Salmon Gravlax

  • Cold cured salmon gravlax, Scandinavian practice, using salt and sugar in a dry cure, heatless method, cooking consists of coagulation of proteins and loss of moisture
  • Osmotic Effect of Salt: Removing moisture from food to reduce the environment for bacterial growth, making the food safe to eat
  • Procedure
    • 50/50 mixture of coarse salt and sugar (about 1 cup total for 3 small salmon fillets)
    • Lay down large piece of plastic wrap and cover an area about the size of a fillet with the salt and sugar mixture
    • Place a salmon fillet on top of salt/sugar, spread another thick layer of salt sugar on top of salmon
    • Place some fresh dill weed on the salt/sugar, add some more salt/sugar
    • Wrap up the fish in the plastic, and place wrap seal side down on rack in a pan
    • Do the same for the other two salmon fillets
    • Place another pan on top of the fillets, and put something heavy on it, like a gallon of OJ
    • Put into the refrigerator for 3 days
      • Each day drain the moisture that gathers in the bottom of the first pan
      • On the 4th day it will be ready to eat
    • Salmon will be much smaller and flatter as though it had been cooked by heating
    • Rinse off all the salt and sugar, then cut the salmon on the bias in very thin cuts, enjoy on crackers, crostini, bagels, add cream cheese or goat cheese or brie

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Tilapia Ceviche
(red snapper, mahi-mahi, sea bass, shrimp, scallops)

  • Ceviche: Soaking fish or shellfish in acidic liquid (lemon or lime or orange juice) to coagulate proteins, cooking the fish without heat (actually the protein is not "cooked" but denatured, that is, the protein coagulates in a formation similar to heated seafood)
  • Ingredients
    • 1 lb fresh fish or shellfish, diced into 1/2 inch cubes
    • 1 shallot, thinly sliced
    • 3 garlic cloves, minced
    • 1/2 cup fresh cilantro, chopped
    • 1 cup cherry tomatoes, cut in half, or diced romas
    • 1/2 cup diced cucumber
    • 1 avocado, diced as garnish, added at end
    • 1 tsp salt, 1/2 tsp black pepper
    • 1 tbs olive oil
    • 3/4 cup lime juice (4-6 limes), or combine with lemon or orange juice
  • Procedure
    • Slice the shallot, salt generously and let stand 15 min, removing some bitterness, rinse well
    • Place fish, garlic, shallot, s&p, citrus juice in bowl, gently mix, marinate in refrigerator for at least 30 minutes before serving, longer marination makes the fish firmer
    • Before serving, stir in cilantro, tomato, olive oil
    • Just before serving, add avocado, gently folding in after everything else is mixed
    • Serve with tortilla chips, taco shells, or flour or corn tortillas, or in lettuce wraps

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