Scotch Cured Arctic Char

Had the opportunity to fish for char the other weekend. One of my favorite ways to eat a beautiful wild char, trout or salmon is to treat the fillet to a salt/sugar cure in the tradition of lox or gravlax. I kept it simple this time, using brown sugar, kosher salt and a smoky scotch. If your treating a whole fish spread on each fillet and place on top of each other. If just one fillet, I cut in half and spread on both pieces, placing one on top of each other. Wrap tightly in plastic wrap and place in a tray in the fridge. I generally leave for no more than 3 days. The salt will remove moisture from the fish. I usually stop curing once the fillets feel firm. You can place weight on top of them as well to help maintain contact with the curing mixture. Wash the cure mixture off the fillets and dry for an hour or two. Slice paper thin and serve with your favorite charcuterie accessories. My preference is a soft cheese, pickled onions and capers.

My ratio for the cure was:

  • 1/2 cup brown sugar
  • 1/2 cup kosher salt
  • Shot glass of scotch