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Stephen La Rosa
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.
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Prep Time 15 mins
Total Time 1 hr


  • 600 g Salt
  • 400 g Sugar
  • 10 g Coriander seeds
  • 10 g Fennel seeds
  • 1 lemon, zest only
  • 1 lime, zest only
  • 600 g Grey mullet, or other fish for curing


  • Start by toasting the spices in a frying pan over medium heat. Keep the spices moving by lightly shaking the pan. When they become aromatic, remove them into a spice grinder or a pestle and mortar. Grind lightly.
  • Combine the salt, sugar and ground spices and store in an airtight container until ready to use. This will be more than enough for what you need but can be stored for the next fish you decide to cure.
  • On a baking tray tray or plate large enough to comfortably hold all of the fillets in a flat layer, lay down a layer of the cure at least half a centimetre. Zest half of a lemon and half of a lime over the cure.
  • Check that the fillets are free of pin bones and place them skin side up on top of the curing mixture.
  • Zest the remaining citrus onto the fish and cover well with another half centimetre of curing mixture to completely coat the fish.
  • Place in the fridge for 1 hour. 
  • Rinse off the curing mixture with cold water. Pat dry with paper towels. 
  • Place the fish onto a tray (ideally with a wire rack) and back into the fridge for 1 hour to dry out the surface of the flesh.
  • Slice and enjoy as you would any other cured fish or  alternatively check out our brandade recipe. The fishy mashed potato recipe you didn’t know you needed in your life until right now.
Keyword Cured, Fish, Technique