Saltfish, dried and salt-cured cod, is a classic protein used in Caribbean cuisine. Like any fish, it comes with bones you'll ...

Way back in early human civilization, we were curing our freshly caught fish with salt to help preserve it for longer. As an ...

Dry-salting is used to make salted cod (bacalao) or other salted fish and dry-cured olives and capers. It’s also the first step in many common meat-preservation techniques. For a basic dry-salt ...

The salt and sugar mixture is usually just flavoured ... so this smelly ingredient became hugely important in trading. You can cure any fish, pretty much — as well as any meats that are okay ...

The fish were first killed as a nuisance, because they damaged fishing gear. Later, they were targeted for their meat and eggs, which when salt-cured become caviar. The 20th century saw drastic ...

Leave the fish in the fridge for twelve ... grinder or a mortar and pestle. To make the cure mixture, simply combine the ground spices with the salt and sugar. Line a rimmed baking tray roughly ...

Fresh anchovies are an oily fish that look and taste similar to sardines. They vary in size and can be bought either fresh or cured. Cured anchovies were originally left whole and packed in salt ...

1. Separate 1kg of the salt cured mackerel and lightly grill flesh side up until the fish is just cooked. This should take about 3 minutes. 2. Peel all the mackerel skin off and flake the meat ...