The article discusses the distinct cooking methods for seafood, specifically focusing on the techniques of brining and curing. Chef Ed Cotton explains that while both methods enhance fish, brining emphasizes juiciness and flavor, ideal for cooking, whereas curing serves as a preservation technique, improving texture and creating an intense savory flavor. Curing is best suited for fattier fish like salmon and mackerel due to their moisture content. The article offers expert insights on when to choose each method, emphasizing the unique culinary results of both processes.
Texture and juiciness are key differences in cured fish and brined fish. Cured fish is more of a method of preservation while brined fish adds more flavor.
Curing creates a unique flavor and texture while also killing any bacteria to aid in preservation. Use fish that are fattier for curing.
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