Poisson cru

Discussion in 'Seafood' started by Olympic-Bullshitter, Aug 31, 2008.

  1. Olympic-Bullshitter

    Olympic-Bullshitter Banned

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    One 3 to4 lb tuna, 1/4 cup sugar, 1/4 cup salt, tablespoon of peppercorns, 1/4 cup dill, if available. Mix sugar and salt, add grated peppercorns and dill. Filet the fish. lay half of the fish in a shallow dish, spread the other ingredients on top. Put the other filet on top making a sandwich. Gently place in a zip lock bag. Return to the dish, place a flat board on top (must be smaller than the dish) with 5 lb weight on it. Keep in the fridge and turn every twelve hours. It is ready after 24-36 hours. Slice very thinly. If parasites could be a danger, freeze after slicing. Freezing doesn't impar the flavor.
     

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