particular sensitivity as the exact combination of preparation and
temperature is crucial.
possible. For all applications, remove the gills and scales and clean the
Flavor the brine with spices such as bay leaves or juniper berries. The
produces the distinct saltiness and the characteristic smoked skin.
For dry salting, you can also use modern spice mixes such as basil, lime,
orange, or fresh bay leaves.
2
Golden yellow skin from the smoke, and the
meat underneath with a distinct spicy avor.
Usage examples with sh.
The following table summarises the possibilities for preparing sh.
Methods Dry salting Wet salting Brine
Preparation Sprinkle and rub the
inside and outside and
place it in a tub. Salt
must be able to drain
Prepare a 5-8 percent
cooking salt solution.
To do this, dissolve
2-3oz of cooking
Prepare enough brine
loosely in the solution.
Dissolve as much
salt in the water as is
needed to reach the
degree of saturation.
Depending on the
temperature, the salt
content is 27-33
percent.
Time The salting time is
1-2 hours.
_
Approx. 2 hours is
enough.
Note This method does
not guarantee even
used.
The solution may only
be used once (due
to blood and mucus
residues).
The solution may only
be used once (due
to blood and mucus
residues).
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