cal right mathroose quef inspired dishes bristol bay wild alaska sockeye salmon fillet these fish are caught in the icy waters of bristol in omega 3 fatty acids making them heart healthy as well as delicious! recipe by rouses own chef marc cured salmon ba bristol bay local local wild caught gulf whole speckled trout local local wild caught wahoo fillet % cup kosher salt es moeger as you like tixny ve you found swing and priority blonde local sold in a 2 lb box louisiana select breaded shrimp nature's best swai fillet ancora le of trwasimatyto you ask the dunge to pound pockerupt for the wall family! seafood seasonings mixing bowl and allow to sit for thirty develop pat the salmon fillets dry with paper towels to remove any excess moisture quarter of the cure on the bottom of the pan and lay the dried salmon on top place the remainder of the cure on top of the salmon fillets and press the cure into the salmon cover in plastic wrap and add a small the remaining water out of the salmon place the dish in the refrigerator for twenty- four hours from the cure and rinse gently in cold water to remove the excess pat the salmon dry with paper towels and slice very thin before serving with your cualantel salt tit todized salt tron rouses lemon juice 6oz rouses cayenne pepper rouses salt to ses 120 page all song
