Today, curing or brining your salmon to make them more appetizing is still common, and it's fairly easy. You only need a few ingredients; salt, sugar, and, of course, fish. Nearly any type of fish ...

The salmon remains moist and almost raw in the middle and the curing process can take anything from 24-72 hours. The salt and sugar mixture is usually just flavoured with dill, although beetroot ...

Plus, he joins us in the studio to share his tips and techniques on how to cure your own sugar addictions.

But what if salt isn’t the main culprit? Framed by another common ingredient? It turns out sugar could be the biggest cause of high blood pressure. Don’t fear! Natural sugar in fruits and ...

Every dry-cured recipe from this point on uses the salting-by-weight method. Salting by weight gives you precise control of the salt concentration in your dry-curing. By measuring salt as a ...

Tip: Curing trout with a mix of salt and sugar draws out moisture from the flesh, intensifying the trout's flavour and colour, and firming up its texture. This is essentially trout gravlax ...