Lava Vacuum bag Curing is an age-old technique for both preparing and preserving food.
Dry curing, which doesn’t involve liquids, is predominantly recognized in relation to salmon. However, the exquisite taste of cured trout fillets is equally noteworthy.
Harnessing the power of a Lava vacuum sealer, crafting this seafood specialty at home becomes an uncomplicated and hygienic endeavour.
Crafting Your Own Cured Trout Fillet A Step-by-Step Approach
Ingredients Needed
- Trout fillets
- Salt
- Sugar
- Pepper
- Dill
A rough estimation of 100 grams of the spice blend is recommended for every 400 grams of fish.
Step-by-Step Curing Process
Begin by mixing salt and sugar in a 1:1 ratio. Lay out the trout fillets, skin side down, and generously sprinkle them with the salt-sugar mixture, freshly ground pepper, and fresh dill.
Then, pair up two fillets, ensuring their skin sides are facing outward.
Place the paired fillets into a Lava cryovac vacuum seal roll. For minimal liquid absorption, utilizing the Lava Liquid Stop is recommended. This accessory prevents moisture from reaching the inner components and sealing strip. If dealing with larger quantities, consider using a vacuum container for sealing. In this case, rub the fillets with the salt-sugar mixture and spices, and sprinkle the remaining mixture over them.
Afterward, allow the seasoned and vacuum-sealed fillets to “ripen” in the refrigerator for a span of 3-4 days.
Plating and Serving Suggestions
Retrieve the fillets from the cryovac bag or vacuum container and gently brush away any excess spices.
When it comes to serving, slice the cured trout fillets into delicate strips. These exquisite fillets beautifully complement fresh baguette, pumpernickel, and options like cream cheese or honey-mustard sauce.
Delight in the journey of experimentation and relish your meal!
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