Drying whole fish for Korean cuisine
Posted 05 November 2011 - 07:39 PM
Posted 06 November 2011 - 01:10 PM
Posted 06 November 2011 - 03:14 PM
Posted 06 November 2011 - 03:55 PM
Posted 07 November 2011 - 01:24 AM
Posted 07 November 2011 - 02:41 AM
In the methods it seems they used a salt and weight of the fish ratio. 30:100.
They salted the fish for 12 hrs, rinsed twice, and then air dried in the sun for 3 months (traditional method)
Then the others they ran them in hot air dryers at varying temperatures, for shorter times. 30-35C being optimal.
Keep us updated, as to what you end up doing. I am so incredibly curious. I couldn't find much info than what I had written. Good luck.
Posted 07 November 2011 - 06:50 AM
It's a semi dried fish so it should be eaten within 2 days.
Mackerel cutlets are washed very well to remove residual blood then dried well. Sea salt is massaged on each side of the fish, with reasonable pressure, without distroying the flesh. Cover with cheesecloth to let moisture drain away. Then the fish is dried in filtered sunlight for 4-6 hours.
Shallow fry and serve with dipping fish sauce.
He talks about drying in the oven on very low heat for different hours. I'm thinkign about a dehydratator, same temperature as for jerky (75 C).
You made my think about my mother in law (chinese), once at my parent's house in the south of italy, she semi sun-dried some anchovies and deep fried. The best. Maybe I should do that with anchovies...
Edited by Franci, 07 November 2011 - 06:51 AM.