Curing

Good start of the day, made a 'work visit appointment' with Robert Swift, making breads together, gonna be a fabulous night/day,  but today I am getting fresh fish cured for smoking. Salmon from Manchester Market so is the trout, Herring from Brixham market..... first fresh salmon, just salted for now, fresh herring  again salting first , and rainbow trout salt, sugar and maple syrup. By the looks of it, the trout will be smoked  that is after washing the cure of it and letting it rest, followed by the Herring and Salmon, all ready for a fab weekend ahead. Can't wait tasting a freshly smoked Hussey Kipper.

🙂