Lift the fish from the water-saturated salt and repeat the process of layering with fresh salt in a clean dry container. This will preserve the fish for weeks, if it lasts that long. This process ...

Repeat, alternating the salt and fish layers until you’ve buried all ... followed by a layer of the food you want to preserve. Completely cover every bit of the food’s surface with another ...

First made in the 12th century, surimi was created by Japanese chefs as a way to preserve leftover fish by salting and ...

Jay-yi Nah had started as a small salt-making site, with ties to the nearby community on Wild Cane Cay that also made salt ...

Preheat the oven to 200C/180C Fan/Gas 6 and grease a baking tray. To make the salmon, sprinkle the semolina and paprika over a large plate and season with salt and pepper. Spread the butter on top ...