This curing technique can be used for most fish and will give different results based on the duration. In this recipe I cure the thin fillets of fish for about an hour which leaves it with a lovely flavour and a firm texture similar to that of salmon gravlax.
You can adjust the curing time for different results. Cure for 5 minutes for a beautifully seasoned piece of fish ready to be cooked. Cure for upwards of 2 hours-overnight for a heavily cured product that will last much longer in your fridge and can be used similarly to salt cod. A long cure may require the fish to be soaked in water before cooking with it to draw out the excess salt.
This recipe was produced as part of a collaboration series with Fish For Tomorrow . In these articles we’d like to showcase the great potential that some of the less popular, more sustainable choices of seafood have to offer. We chose grey mullet for our first set of articles because it has a pretty bad reputation locally. To find out why this is unfounded, check out FFT’s companion article here.
Before we jump into the recipe I’d also like to thank Bottarga fish shop for helping me track down the fish for this project as well as the Department of Fisheries and Aquaculture for providing the fish for these recipes and articles.