Curing Fish

Curing fish is a simple technique that’s all about minimal effort and maximum reward. Bennelong’s ROB COCKERILL runs us through the age-old process.

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Curing is one of the oldest methods of preservation, and it still finds favour as a way to not only extend the life of fish, but change its flavour and texture dramatically. “A cured side of fish is a total show-stopper that requires very little work,” says Rob Cockerill, head chef at Sydney’s Bennelong. “It’s great to have in the fridge, especially over the entertaining season. At Bennelong, we serve it simply with a little cultured cream, pickled onion or citrus to help lift the flavour.” Bread or blini, pickled fennel and herbs are always welcome accompaniments, too. But the start is where the real magic happens, with any flavours added to the salt-sugar mix working their way deep into the fish.