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The fish is seasoned with thyme being inserted into the cavity of the fish prior to the salt crust encapsulating it in two pounds of salt glued together with water and egg whites. [ 7 ] In a Muslim cookbook originating from the thirteenth century, a layer of salt is placed on a new terracotta tile as a base and the fish is placed on top and ...
The liquid fish hydrolysate process minces the whole fish, then enzymatically digests, then grinds and liquifies the resulting product, known as gurry. Because it is a cold process, gurry putrefies more rapidly than fish emulsion and needs to be stabilized at a lower pH, requiring more acid.
Salt (sodium chloride) is a primary ingredient used to cure fish and other foods. [5] Removal of water and addition of salt to fish creates a solute-rich environment where osmotic pressure draws water out of microorganisms, retarding their growth. [5] [6] Doing this requires a concentration of salt of nearly 20%. [6]
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HEAT large skillet sprayed with cooking spray on medium-high heat. Add fish; cook 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm.
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Salmon is a fish with high fat content and smoked salmon is a good source of omega-3 fatty acids including docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). [ 6 ] [ 7 ] Smoked salmon has a high sodium content due to the salt added during brining and curing.
Heat oil in a nonstick skillet over medium-high heat. Add onion and celery; cook, stirring until softened, about 3 minutes. Stir in parsley; remove from heat.