Hi all, I'm feeling a bit experimental, and am considering curing some barracuda. I've decided that I want to incorporate smoked Spanish paprika, so I was thinking of doing something like the 'lomo adobado' recipe, below. ( https://imgur.com/gallery/L6tn8
That recipe is absolutely fucking fantastic, by the way; I highly recommend it).
I'd probably cure it for 48 hours, then marinade in the adobo sauce before slicing into fingers and gently pan searing on one side.
So my questions are:
Is there anything particular I need to look out for when curing white fish? (I've done loads of salmon before, so am generally comfortable). For anyone unfamiliar, barracuda is a medium firmness white fish, with good flavour, that I think can stand up to the paprika flavour
Does the idea of gently pan searing it so it's only partly cooked seem sensible?
And what the fuck would you serve it with? I'm leaning towards some tapenade type thing, but am also tying to figure out an option for some sort of salad (with arugala and radish?). It's just for a starter, so doesn't need to be too substantial
Or is the whole idea terrible?
by Ignorhymus
2 Comments
Is there any particular reason why you’re using barracuda? Not sure where you live but Barracuda has been on the CDC’s naughty list for the past few decades because as apex predators they tend to concentrate ciguatera toxins…
https://ketteringhealth.org/conditions/fish-and-shellfish-poisoning/
Also, I’m sure the paprika would be fine but the idea of adding nitrates (curing salt #1) to fish seems a little… strange? It’s unlikely to enhance the color much since there’s so little myoglobin in white fish (I’m sure someone will correct me)… Finally, the idea of vinegar and fish sounds kinda iffy too.
I think for serving, I’m going to go with some fire roasted red peppers (garlic and olive oil), and some plain crostini-type toast. Maybe garnish it with some cress or something, for fancy-points. I feel like it needs something creamy and fatty to round it out – aioli?