DIY Salt Cured Fish @ The Off Grid Homestead
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- čas přidán 14. 03. 2016
- I had some fish that I got on sale and could not eat it all in time so I decided to salt cure it myself for later use.
This is a very simple and ancient process of using salt to preserve fish.
You simply put a layer of pickling salt (non iodized) into the bottom of a container. I use glass because metal will rust. Plastic will work as well but I am getting away from plastic more these days.
Then put a single layer of fish on top of the salt. Next more salt on the fish. Keep layering your salt and fish until you have the pan full or the fish all used up.
Finally put another layer of salt on top of the fish. Cover it loosely to keep out dust and debris and put it aside to cure.
Keep it cool but not warm.
It was freezing here when I attempted to salt cure my fish so it took me a few weeks. The first two weeks not much happened at all really.
When it warmed up some the water started to be pulled from the fish. The salt will actually draw the water out of the fish. The water will start to pool in the bottom of the container.
I drained off the fish daily at first and then every couple days as needed.
Every time you drain it, you will want to check the salt and add more as necessary. I pulled out all the fish and then put them all back in with more salt each time I drained them.
Later, after the water stopped coming out, I opened the lid and let the fish dry in the sun each day.
With time the fish became very dry. Now it is cured and ready to put away for later use.
This is the same type of salted fish you find in the fish shops just sitting out with no refrigeration.
I will put my fish on a shallow pan over the wood stove to ensure that there is no water left in them and then vacuum seal them for long term storage.
Again, this fish needs no refrigeration. The salt pulls out all the water and inhibits bacteria.
Disclaimer: Working with food is potentially dangerous. Only use fresh food and clean work areas to prevent deadly illness. This video is for entertainment purposes only. Do not attempt to do this at home.
Thanks for watching. Please Subscribe & follow my daily videos.
Troy
www.thedoityourselfworld.com
www.theoffgridproject.com
Note: Copying this video, in part or in full, is a violation of copyright unless the user has express permission from the owner. Violation of this copyright will be pursued to the fullest extent of the law. - Jak na to + styl
Hey Troy, when you want to use salt cured fish, you should put it in water for 24h, changing the water frequently, that way you remove the salt and hydrate the fish before coking ;) after a few times you will get the hang of how many times to change the water so it stays how you like in terms of salt content. good luck!
+Pedro Teixeira im one that banters on common sense , DUH , how i didnt think of that when i tried cookin salted cured fish ,,,, ty for the tip , that one i should of known
i am portuguese, salted cood fish is national dish ;)
In the Philippines, we fry this up and serve it with rice and a sunny side up egg. 😂 breakfast!
Or we fry it and have it with champorado, a traditional rice porridge with cacao.
Yan yung Daing diba?!
Thanks mate! Most simple easiest showing video done on this topic. Cheers mate
Thank you for the feedback.
Thank you for sharing with us.
From the Twin island Republic of Trinidad and Tobago.
We use it many ways but, the best for me is salted bacalow or buljol.
You boil the salted fish in water for 10 min. Then strain and wash under running water. Some salt must be left in the fish so taste and see whilst cooking. Flake the fish into a clean bowl and add 1 chopped onion 2 cloves chopped garlic, pimiento or chili pepper chopped 2 tomatoes rough chopped a couple of boiled eggs diced is optional with the piece d'resistance slices of avacado for garnish. Smother with olive or avacodo oil with a little hot sauce. To be served with bread or bakes your version of biscuits.
Sorry i took up so much space but i just could not resist. Hope you like it. It is so good. Bon apetit.
Oh wow. Makes my mouth water. I have to show this to my wife. Thanks :)
@@TheDoItYourselfWorld hope you try and enjoy it. Let us know. Be blessed 😊
I have seen salt fish but never a 'how to' I like it. Thanks.
wow I learned something new. Thanks for the video.
+Nancy Velvet Rose :)
Thanks 'The Do It Yourself World', do you salt any other meats?
Thx for sharing
Thanks! I love learning about the old ways
Id like to see a video of the fish being used in a meal. I think that w ok uld be interesting.
+Bearman Eventually we will have a fish soup on video. I am letting Melanie settle in a bit and then she will be the top chef on YT :)
There are plenty look up saltfish
You can also make stews with dried fish, plus you can make a stir-fry with noodles or rice with the dried fish
+Ram Francisuk Good stuff :)
My heart genuinely goes out to the people who remembered he got the tilapia filets.
If u were outdoors, can you bury it in a clay pot to keep dry and cool? Or will liquid pool up???
Usually we boil or soak the salted fish to rehydrate and remove most of the salt
Finally a start to finished video lol. So now show us a cooking video with you making that your primary dish please
+M “Ghost” Baldridge When Melanie is comfortable with the camera we will do that. She is an amazing cook.
Oh my i love fish soup! When i do have fish soup we use a fish called mullet or moi a very meaty fish my dad catches them either with a throw net or bang bang which we surround the fish! Great video oh how i want to eat some fish soup now!!🐟🐟🍲🍲👍🏼🌻🌞
+Cheryl cummings :)
If you had fresh beef or meat could you pack it in a cask or any container using only canning salt? I saw a documentary where Custer told his troopers to pack extra salt if they were worried about running out of food in case they had to live on horse meat was wondering how you would do that in the field.
I guess they could wrap the salted meat in cloth or use the barrels that had other salted meat previously.
this is how i used to tan squirrel hides as a kid.. nailed to a board and salted..
skin the squirrel then nail the hide to a board, lots of nails around the edge to stretch it out.. then cover with about 1/8" of salt , reapply if some spots soak through... the salt soaks up fats, and moisture etc.. it will get hard and "tanned" after about a week.. keep in a dry place.. once it cured scrap off the salt then you have a stiff hide... if you want to soften it up you just crumple it up over and over and over .. to the constancy you want .. as a kid i made knife sheaths and stuff like this out of the hides.. as long as they dont get wet for long periods of time they are fine, but if they get wet long enough they will dehydrate and get kid of icky and need to be dried out again.. its not a real cure, but you could cure it with other types of treatments but it does preserve the hide and make it very usable for whatever.. as long as its not going to get wet for long periods of time. There are other videos on YT of how to salt tan and brain tan hides.
@@Ebacherville That's just curing the hide and stopping it from rotting, not tanning.
Where would we be w/o Morton's??
Thank u am gong to try making this
I eat baked Talipia with butter and parsley and a tiny bit of sea salt on it all the time its delicious.
+shartne Nice :)
And a video showing you finishing your maple syrup, how much did you get? =)
Not much this year due to a bunch of different factors that he discussed in great length in one of his other videos!
Thank you for showing the whole process. I'm not a fan of people who put a video on CZcams fast and the you have to hunt through the rest of there Videos to find the finished product.
I live in a warmer climate very warm year round. Can I set the fish on the dehydrate option in my oven?
A dehydrator would work as well. So if you have that on your oven, then it should work fine.
In the last week of July 2022 I put fish (non filleted) on a wire mesh in a large container. In 1 and a half days its still a little soft in the thickest parts of the fish.
The fish is small Bream. I took a nibble. I wouldnt want to have that as my only food for a meal. It might be good for a side with other food or just as a snack with plenty to drink.
Thanks for the video.
Before eating you have to wash the salt off. When cooking use it in a meal and take the salt content into consideration. My wife uses it in stir fry or soup. You can soak it and toss the water before cooking.
How many days for drying please
I’m eating this while watching 😛
question abut salt curing. i am going too be moving off grid. i was going to buy salt. I was wanting too know is there a way to clean salt after you use it like cook it or do something too save money
Actually yes. You could soak the salt in water to dissolve it. I would also boil it well to ensure there are no pathogens. Then filter the solution to remove anything else. Next evaporate the water off in the sun like they do in salt mines.
Troy have you written any books or even considered it? I think you have a real knack for explaining things by the descriptions of your videos. Just curious and wondering if you would want to or not. I can't wait for you and Melanie to start making videos together after you get married in the church. Eddie B.
Does anyone know how to use the water extraction from fish?
I got distracted because you kinda sound like Jeff goldblum and it’s amazing!😂😂😂
What about parasites and bacteria?
Hi can I ask how long this would last on the shelf if cured like this?
If kept cool, dark and dry it could last years. The nutrients break down over time but it would still be edible for many years, I think.
I was wondering whatever happened to your salt cured fish. In a previous video you did a couple people had a fit and called talapia "poop fish", but as you said, it depends on how they are raised. Talapia raised for human consumption are not "poop fish" at all. Some people may be worried about all that salt, but to get rid of the vast majority of salt all that's needed is to soak it in water (for quite some time) then rinse it well.
+The On Grid Homestead sorry Troy i love Aldis but for the fish its a China product. Personally I would of went with the cod or even the flounder
+The On Grid Homestead - If they come from any of the Asian countries they are considered poop fish...They are raised in ponds where different types of feces are put in the ponds for the Talapia to live off of...There are many videos of this on youtube and they are very interesting....My wife and I will not buy them anymore after watching these videos and researching how they are produced...
I've never had talapia, but I'll definitely do some research into how they're raised. At the moment they don't seem very appetizing.
+Anela774 - I do understand...If they had been raised in good water and feed proper food they would not have tasted like that...The better choice is Cod or Flounder but the flounder is a bottom feeder and has more mercury in it even out of the ocean...Sad that we are destroying the foods that God put here for us to survive off of...Take care and eat safe...
+RV Dave Perhaps I am wrong but my understanding is that the higher level of mercury is higher up the food chain. So fish that eat fish, that ate fish...are higher in mercury than the bottom feeders due to the cumulative effect of the larger predator fish taking in the mercury from each level of the food chain. I get that mercury is heavy and drops to the bottom so bottom feeders may have some...larger predators would seem to have more. It's all very sad.
Can other kinds of salt be used? Or do you need canning salt?
+Betsy Oman Pretty sure any non-iodized salt will do. You can just use cheap salt.
I’m where is mostly hot year round would this work here?
Yes, you want it to be completely dry and then it is preserved as long as you keep moisture away from it.
Can you eat these the way they are or do you have to cook them?
Cooked is best. You should rinse or soak them first to get some of the excess salt off before cooking.
Good demonstration! Thankyou! Can you eat that salt cured fish raw? Would it taste disgusting? Just wondering. Take care xxx
+Jessamy Goddard yes , its real salty and like jerky
We eat mainly veg, but occasionally I like fish and chips. I like cod best. I never tried salt fish or jerky! Thankyou for answering me! :)
Thankyou for the info! I am not sure if I fancy it. But it could be useful to know how to preserve things. If energy becomes scarce... who knows! Laughing. Take care xxx
Ss I know you need to put more salt, to cover completely with salt. And then you need to place the fish / meat into water and change water several times in one day. Then it is teqdy to eat
So doing this in the summer isnt recommended then?
Its better in cooler weather or use a fridge in summer.
It really doesn't take this long. After salt packing drain off all moisture, don't allow it to pool up. Three days latter it should be able to be hung on hooks to air dry until done, adding some smoke is good at this stage. To use soak for 24 hrs, changing water until it's not salty. Then cook as you would any other fish after hydrating.
Looks Good 👍 👍 🍴 🍻 ♨
Hey troy, that was a nice demonstration of salt curing fish. Would it have helped to use paper towels to pat dry the fish fillets right out of the package?
This reminded me of the dried Bacalao ( cod ) fish my Italian grandfather used to bring home, It came in a big wooden box and was so hard he had to cut it in pieces using a wood cutting saw. then he would soak it in a pot on the floor for a few days. It smelled so bad haha. He made it in a red tomato sauce with potatoes and onions. I ate all the veggies and would sop all the gravy with nice crispy Italian bread and leave the fish in the bowl.
Haha...i am not a fishy fish person. Love salmon and tuna though.
I hope Melanie and Baby cat and Felix have become good friends.
+Bill23799 Thank you. Yes drying it off would help some
This was a great video. Would it help to pack the fish slightly more compact and pack the salt tighter?
what about iodized salt? will it work?
Not recommended for some reason which I dont know. Pickling salt is cheap by the box though. Much cheaper actually than table salt.
Once u boil it u can get out the salt with water r milk let it sit over night in milk r water it will go back to normal good video 📹 😉
sorry to hear that, there was a great deal of meat you processed, can the fish be washed off and cook in a skillet, camp fire...
+Gary Perkins i just did some googling on that , yes it can , their is a process to it
+Scott E That's a pretty simplistic view I think. The fish may not go anywhere for winter, but the people may. Salt fish travels well. Salt isn't unhealthy for everyone and not everyone has the ability to smoke fish. If you need to be mobile you can throw salting fish in a bag and cure as you go...let's see you try bugging out with a lit smoker. My point is simply we must learn multiple ways of handling food. Sitting by a fishing hole all year might not be an option. Please keep an open mind.
Soak in water before using the fish ?
yes
You started off with them very wet. I pat mine dry with a towel first. Not so much to drain.Good video though. Thank you.
when my mother was alive she used to make a creamed salt fish
Redue your comment it makes no sense hun
Nooo You misunderstood what I was trying to say you should re-edit what you said she us instead of she USED to wasn’t meant to offend you
@@joanneroyal1275 ok ty
interesting and i dont even like seafood. I dont remember you saying and it is currently 00:04 so i apologise if you did say but how long will this last before its not edible?
+full stop As with any preserved foods, if done right it can last forever. But the quality of the food and the vitamins degrade with time.
+The Do It Yourself World Troy save the left over salt I know someone who could pound it. lol
+The Do It Yourself World BTW. I took a pic of my T shirt and used it as my avatar I hope its ok
+Darrell Wampler cool :)
The Do It Yourself World ty Hey Troy I have a couple packages I'm going to send your way. I'm hoping to get the first sent tomorrow. The trolls have been complimenting my avatar a lot. Lol
Can you do this with any fish
As far as I know, yes
you could have smoked the fish in less then 24 hr
wish you and Melanie all the best
+steve padgett True but I wanted to try this. Thanks
Question: So it's been a month and the fish is salted and in the fridge but still a little moist, is that bad? Is it unsafe? Been trying to dry it out...
If it was salted well enough it should be fine. Just dry it out the rest of the way. This stuff often sits out without a fridge once its dry. Put it into a vacuum seal bag and its good for years. It must be kept away from moisture tho once its done cause the salt will suck moisture out of the air and make a mess.
@@TheDoItYourselfWorld Hey thanks for replying, hopefully, when I felt the fish it felt solid firm (not hard solid, but a fleshy firmness) but damp, not slimy, I dusted off the salt and stuck it into the freezer. The Salt was moist at the bottom of the container, but hard at the top of the container... 🤷♀️ Hope it's safe to eat.
Should be fine then. Salt is a good preserver of foods. If you have a gas oven you can finish the drying just on a pan with the heat from the pilot light. Or you can use a dehydrator.
@@TheDoItYourselfWorld Thank you.
Can this be done with table salt?
yes
I love that fish have lots of it in my freezer.
Salting wasnt really a Native American thing. It was mostly sun curing and smoking. Some did, but not often and usually only the coastal native tribes. Sun curing and smoking was more common
True, only the coastal tribes had access to so much salt. Thanks for pointing that out.
nice job on the fish be mindful of country of origin with a lot of seafood products a lot of the sea food comes from China Taiwan South Korea who knows what they are feeding those farm-raised fish
+Kevin “Number 1 Detroit Red Neck” Romas those countries are feeding it human waste and chicken waste.
+Tea Kramer where is this documented? what is documented is the *baths* the fish are processed with to keep them plumped up after freezing. Major chemical infusions.
Jerome thanks for the link very very interesting. I personally dont buy fish in any store. I want fresh as much as possible and daughter lives on Long Island so every few months I go down to Li and out to montauk nd if hubby doesnt catch then we hit the boats. I am a huge shopper of ALdis and I have bought that fish besides others and all you have to do is read the label
Or nuclear Japanese fish
I'll bet that frozen fish flesh feels funny from freezing
Can you throw a couple of more words in that sentence that start with F ?!? LOL JK!
Do you throw away the salt ?
Yes, or use it for something non food related like salting sidewalks. Or killing weeds mixed with water and soap.
can you reuse the salt?
+Gary Chapman Theoretically I think so because it is a preservative. But generally it is not done.
Can I do this with chicken
I dont know honestly.
North American caught or North American farm raised Seafood only I don't eat any other Seafood in less it comes from United States or Canada we have the toughest food laws compared to any other countries
+Kevin “Number 1 Detroit Red Neck” Romas Europe has tough food laws actually. Puts ours to shame.
Is your deep freezer keeping meats frozen?
+Gary Perkins It failed in the winter. Oddly when it was below freezing outside the meats inside the freezer were not frozen. I just do not get it at all.
+The Do It Yourself World A freezer is just a very well-insulated metal box, so it can keeps food cold...or warm. If the meat went into the freezer not frozen and the freezer had failed, the meat would tend to stay not frozen no matter the outside temp because of the insulative properties of the freezer itself.
+The Do It Yourself World because the insulation is for the inside out not for outside in. when u place meat in freezer and turn on the cold air freezes it. But if you turn it off even put the box unplugged in low temperatures the meat inside will slowly defrost
+livingcheap Maybe it depends on how you define "cold weather", because all the years I was growing up, my family had a "spare" freezer in the garage. I don't recall any problems or it not working through the winter with the unit, never mind how cold the garage got.
+livingcheap Alright, I'll 'fess up ;) I was a kid in the 60's and 70's, and we lived in Houston, which is not known for its frigid winters. Now umpty-ump decades later, I'm in California, and still have a chest freezer in the garage. Of course, Calif isn't known for frigid winters either, although to be fair, its the high desert. So its reasonably chily, just not a damp cold. Although yes, I agree, its best not to assume functionality.
Would bugs get on it while opened?
The salt prevents anything from even wanting to get on it. Even now, my wife and I (Yes I got married) are still using some of this fish. It lasts years.
The Do It Yourself World congratulations on getting married ..thank you for replaying back
Thank you :)
Salt cod gravy
You don't need canning and pickling salt I use just plain all natural sea salt and it works the same way the Romans used salt curing to kill the bad bacteria and parasitic eggs from their meat and all they used was just plain old natural salt and nothing else. I just thought I should share this so you could save a few dollars because the canning and pickling salt is more expensive and just not necessary.
3RD to watch i think , good idea if you like salted fish :)
I tried this off the back off this video ( which is a good video ) -
you really do need the sunlight to accelerate the drying process and you do need to take the lid off
first week it's all about draining water from the fish - then they semi dry out but are still flexible .. I dried mine in house and under cling film for the first 2 weeks and then sat my dish to catch the sun at the window . Unfortunately i can't really put outside my back garden as there is a wild colony of feral cats roaming around raping and pillaging ( about 10+ of them )
when i took the cling film off ( week 1-2 ) they started to dry quicker but @ 3 weeks maybe 4 they are still semi dry
like the video captures , i think it would be good to put outside once the draining water stage is over
REALLY good video and have enjoyed my little experiment
Pressure can cats same as rabbit. :)
im starving
+anthony marino Go to God's pantry.
The drying method is incorrect. I left it to become very hard and inedible. This is due to the thickness of the fish and the long period in the sun. Small pieces do not need long periods in the sun. A day or two is enough, and then they are hung in a place away from sunlight and cats.
Thanks for adding that.
lol
Fish soup would be perfect. Don't have to add any salt.
Great video. Still, I'd stay away from tilapia..
Thanks. Yeah, I dont buy it anymore. We fish for our own food now.
what is the problem with tilapia?
It's not the salt it's the low moisture environment that doesn't allow microbes to live
When the grid is down, just use your survival skills to head on up to ALDI and get some salt and fish
The idea is to prepare before the grid goes down. But you will one day learn that the hard way.
@@TheDoItYourselfWorld I know. I'm just kidding around. I'm not a survivalists I just like diy
All jokes aside, being prepared is important. I have seen a lot of crazy stuff, mostly from weather or storms. And I have seen people panic at the last second. That is when I go out to make videos of it all.
@@TheDoItYourselfWorld I too have seen people panic at the ALDI. it's just so quiet in there. Like too quiet. One day those people will learn the hard way.
Rockaways New York are still not restored from a hurricane. Katrina is another good example. And on and on. People never learn sadly.
You have a smoker, why on earth not use that to preserve your fish?
+Adama Tova Because I wanted to
Variety is the spice of life. I love smoked fish...but I think I might like to try salt fish, too.
They estimate just 4 oz of smoked meat causes as much cancer as smoking a pack of cigarettes.
Betty Pearl Oh no...that is so sad. Seems we can't eat most things these days because it's bad. I gave up pork because it lights up arthritis... but hey, most of the smoked meat I eat was pork so it's a two fer!
Betties and yet the Indians did it for thousands of years... don't buy in to those government statistics do you really think that they want you to be self reliant and spend less money at market??? the reason cigarettes are so bad for us is because of the chemicals in the smoke from not the actual tobacco smoke itself
Why didn't you rinse the fish off before salting them? Who knows what kind of chemical baths they put them in before freezing especially the cheap kind that come from China.
There's not much difference between curing fish with salt and preserving a dead body through the process of Egyptian mummification!
(There really isn't)
Fresh catch, wild caught fish sure. This stuff..... please don't.
Worst way to cure it mate.
You'd have starved weeks ago before you were willing to eat it and one of those fillets would make you choose a glass of water over sex mate 🤣😂🤣😂
Hope you've found one of the many easier and faster alternatives to this method
8)
Well that video was a little salty lol, hey Troy if you haven't already had it ask your wife to make HUMBA, it's a common food in the Philippines and it's very good .
Do you have a video where you eat these abominations and pretend they don’t taste absolutely awful?
Made me LOL when you said "I'm gunna get some more tilapia from Aldi. It's SO cheap. What a great deal"... haha! Like, you know that fish is full of shit, and likely damaging in large amounts. Nutrtionally, nothing compared to a wild ocean fish, for example. I try to get quality.
Yeah, I learned that later. Now I make sure I know where it is caught and if anything was added to it. Today I found Salmon with artificial color. How stupid.
so much plastic
first
good job!
+Bearman thanks :)
HE WILL PRIVIDE
WORST FISH YOU CAN EAT 😂😂😂😂🤦🏼♂️🤦🏼♂️🤦🏼♂️ EATING CANCER
That depends on how and where it was raised.