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 ...

A hand applying a salt and sugar cure to salmon - Atsushi Hirao/Shutterstock Way back in early human civilization, we were curing our freshly caught fish with salt to help preserve it for longer. As ...

SALT curing is an age-old way of preserving meat and fish and enhancing flavour. It is also easy to do at home. It works by drawing water out of microbial cells that cause food to spoil, killing them ...

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 ...

You know the best way to grill fish and make refreshing ceviche. Poke? You’re been making it every other week. This summer, it’s time to try the cure. “There are two basic ways to cure fish,” says Ron ...

You say holidays, and I say gravlax. In our Danish-American home, the winter holiday season is not complete without making home-cured salmon gravlax. It’s simple to make and an easy, elegant appetizer ...

There is an old road in Japan that runs from Wakasa Bay to the city of Kyoto known as the Saba Kaido, or Mackerel Road. For centuries, the road was used to carry fresh mackerel roughly 50 miles south ...

You know the best way to grill fish and make refreshing ceviche. Poke? You’re been making it every other week. This summer, it’s time to try the cure. “There are two basic ways to cure fish,” says Ron ...