Dry Marinated Swordfish

A dish only for true fish connoisseurs.
Here’s a fantastic appetizer just like in restaurants, your guests will be amazed.
Today I want to propose a dry marinade typical of the , but which has been used by the best chefs for decades.
From now on, you can make it at home.
The fish must be previously flash-frozen, so ask your trusted supplier if the catch has been flash-frozen, as this operation is often done on fishing boats.

If not, don’t worry, you can freeze it at -13°F in your home freezer.

Another thing I want to specify is, don’t be intimidated by the amount of sugar and salt needed for this recipe; in reality, none of it will be part of the dish as it will be used to “dry” the fish and then discarded along with the fish’s natural liquids.

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Cost: Medium
Rest time: 8 Hours
Preparation time: 5 Minutes
Portions: 4
Cooking methods: No cooking
Cuisine: Filipino
Seasonality: All seasons

322.71 Kcal

calories per serving

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Energy 322.71 (Kcal)
Carbohydrates 1.54 (g) of which sugars 0.87 (g)
Proteins 29.73 (g)
Fat 21.71 (g) of which saturated 4.10 (g)of which unsaturated 6.24 (g)
Fibers 0.32 (g)
Sodium 416.31 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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21 oz swordfish (in very thick slices or a single piece without bone and skin)
1 1/2 cups sea salt
1 1/2 cups granulated sugar
2 tbsps roast herbs (for fish, here is my recipe)
4 leaves bay leaf
to taste pepper
3.5 tbsps extra virgin olive oil
to taste mixed salad

Dry Marinated Swordfish

Tools

what we need to make

1 Knife
2 Bowls
4 Plates
1 Cutting board

Steps

To make the

First of all, the fish must be flash-frozen or kept in a freezer at -13°F for at least 72 hours; the fish must, of course, be fresh
We perform the marinade procedure by creating a mixture of salt and sugar in equal parts with about 2 I make them at home click here to see how I do it
Mix the powders well.
Once this mixture is made, we will create a bed of it in a tall container or a deep dish
On the first layer of mixture we place the fish slice, then cover it with the rest of the mixture
Press down very well with the palm of your hand, then transfer everything to the fridge for at least six to eight hours
After the time has passed, take the dish out of the fridge and you will see that a lot of liquid has formed, and the slice has shrunk significantly in thickness and become rather firm.
Rinse it under running water and dry it with a paper towel.
Let’s slice it.
With a very sharp knife, start cutting the fish into slices with a diagonal cut as you can see in the photo. Alternatively, you can use a slicer.
Distribute the slices on various plates and season with EVO oil, pepper, and serve with plenty of salad to taste