The process of resting salted poultry, steaks or chops in the fridge overnight, known as dry-brining or short-curing, is a popular way to improve juiciness, tenderness, browning and searing.But why don't we dry-brine fish particularly salmon more often?In Japan, salted and dried salmon, known as shake (pronounced shah-keh), a portmanteau of shio (salt) and sake (salmon), is served broiled or grilled over rice as a breakfast or bento lunch staple.
[
add
]
[
|
|
...
]