10.11.15 La Jolla

[govomit]

Originally Posted by summers in kuwait

Yanni,
Thanks for the killer recipe. I checked @ 24 hours and was still pretty soft in the middle. ( Thick yellowtail) I'm not going to be able to check it until tonight. (Probably closer to 48 hrs) Is there any concerns with over doing the salt curing? I know Ive heard of longer cure times with some recipes.

One rule says "salt for 24 hours for every inch of meat" - maybe a little too salty for me. With YT, I had good taste after 18 hours curing. I've tried 24+ hrs, but it gets too salty. You can "fix" it however by immersing it in water for 5 min and drying it with a paper towel. Smaller bonito fillets are ready in 9 hours. I'm using rock salt (Morton ice-cream salt). Here are two links:
http://www.fishfiles.com.au/handling...s/salting.aspx
http://arcticdream.me/2011/10/06/how-to-salt-dry-fish/

BTW, where is this Yanni recipe posted ?