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Home Cooking

Best way to enjoy the skin of cured salmon

davejpw | Dec 26, 201802:58 PM     2

Salmon fish seems storing most fats below their skin, hence it tastes good by sauteed or baked. I simply love it.

While I've learned curing process recently by simply cover it with salt+sugar for less than a day storing in cold/refrigerated. What would be the best way to soften / breaking the "rubber-like" nature of the cured salmon skin without saute / frying. Any marination suggestion that suit the caramel flavour from the salmon meat (I use brown sugar : himalayan salt = 1 : 3 for curing.

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