Dried Whitings
Ingredients
Directions
Prepare
Split the whitings down the back.
Remove the backbone.
Salt and dry
Salt the fish with coarse sea salt for about two days.
Hang the salted fish in the sun to dry.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Whitings
- The fish is the main component, and its flesh dries into a firm, chewy texture.
- Coarse sea salt
- Draws out moisture from the fish flesh, which preserves it and firms its texture as it dries.
The step that matters
Salting for about two days. Salt must penetrate evenly and draw enough water out of the flesh before drying. Too little salting leaves the fish prone to spoiling, while uneven salting gives an uneven texture and preservation.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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