Ideally, to make lox (cured salmon), you need salmon belly, writes Cathy Barrow in "Bagels, Schmears, and a Nice Piece of Fish," "but I'll cure any part of the salmon I'm given. If it's a thinner tail ...

Salt is my frenemy. But it is also the magical crystal of culinary alchemy. Salt can harden my arteries but also transform raw fish, fowl and meats into delectable morsels through curing. Curing is ...

Add Yahoo as a preferred source to see more of our stories on Google. Curious how to make your own cured fish at home? Chef Melissa King shares her top tips, and a recipe. (Photos: Alaska Seafood) ...

There is some delicious science at play when fish meets up with a salt cure, an age-old technique that came from a need to preserve seafood in a safe yet still flavorful manner. A basic salt-based ...

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1 2-4 lb. piece of salmon, belly cut, Faroe Island (preferred) or Verlasso, as close to an even rectangle of uniform thickness as possible for best results. You may want to start with a smaller piece ...

Cured salmon - with all its rich, salty, savory, lusciously fatty goodness - too often is relegated to the breakfast or brunch table, and even then mostly for special occasions. It's partly a case of ...

Cured fish is a popular item at breakfast buffets and brunches across the globe, but making it at home may bring a bit of anxiety into the kitchen. How do you cure your own fish at home and, more ...

Curious how to make your own cured fish at home? Chef Melissa King shares her top tips, and a recipe. (Photos: Alaska Seafood) Cured fish is a popular item at breakfast buffets and brunches across the ...