Man picking up salmon filets out of a brining mixture in a ceramic dish, to put them into the smoker (below it) to be preserved. This curing process e
Man picking up salmon filets out of a brining mixture in a ceramic dish, to put them into the smoker (below it) to be preserved. This curing process eliminates some of the moisture from the inside of the fish while at the same time infusing it with salt, which will help preserve the salmon. Salmon will need to be cured at least 8 hours, even for thin fillets from trout or pink salmon, but most will need to brine for 24-30 hours.
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Photo credit: © Janet Horton / Alamy / Afripics
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