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 ...

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 ...

The trouble with cured salmon? We tend to treat it like, well... a treat. Cured salmon — with all its rich, salty, savory, lusciously fatty goodness — too often is relegated to the breakfast or brunch ...

The curing process for the salmon takes 24–48 hours so make sure this is prepared ahead of when you want to serve it. To make the salmon, mix the salt, sugar, white pepper and juniper berries in a ...

This recipe is a riff on the classic Salade Niçoise made with jarred tuna. In this version, warm, half smoked salmon provides the protein and the luxuriant mouth feel that acts as a counterpoint to ...

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 ...

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 ...