08/21/2024
Kingfish Proscuitto, anyone?
Ingredients
1 white game fish - fresh as you can
Sugar and salt in equal measures
Lemons or limes - cut in halves
Crushed herbs and spices - pepper, oregano, cinnamon, rosemary, herbs de provence, bay leaves, mustard seeds...
Process
1. Fillet the fish into four length-wise slabs working around the backbone
2. Cover each fillet in the salt and sugar mix, shake excess off
3. Lay fillets on a rack with a bowl underneath and leave in a cool, dry place for at least two days. Turn every morning and evening. The excess moisture will drip into the bowl. Add more sugar and salt as necessary to keep the drying process going.
4. When dried, rinse in water
5. Rub with lemon or lime halves
6. Season with herb mixture
7. Tie tightly with kitchen string, just like ham (criss-cross fishnet style)
8. Hang up to dry in shade for a further two days
Served thinly sliced like prosciutto with olive oil and small tomato pieces. The water from the tomato pieces is absorbed by the fish, adding to the flavor.
