View Full Version : Cured LCT

11-04-2013, 08:00 PM
dsa2780 has a recipe for salmon cured with salt and sugar. It looked so good but I don't have any salmon so I am trying it on the vacuum packed Pyramid fish I have. First defrost it in the fridge.
http://i844.photobucket.com/albums/ab4/GNappers/image-5.jpg (http://s844.photobucket.com/user/GNappers/media/image-5.jpg.html)

11-04-2013, 08:17 PM
Ok that package is checked out but you better not touch the ones that say "KATFISH" on them.

Those are goin in the smoker ;)

Get your a$$ down here to Collins and give me my fish.

Or we can go duck hunting. Or both. Let me know. Ill make us a gallon bag of jerky for the adventure :grin:

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11-04-2013, 08:22 PM
If I don't get it right the first time I have 2-3 more of my own to get it right on. Yours won't be touched. Should I overnight them. Crabbing Thursday out of Moss. Might just bring your fish to Amador when someone puts on the fest or the bite goes WFO.

11-04-2013, 08:28 PM
Yeah let's just plan a trip to amador maybe end of this month or beginning of December or so.
I'm sure J and Kevin will come. Maybe others as well. Tricky part is everyone's off weekends. Except me lol.

Have to set up a date in advance. The right location at the right time I don't see why we couldn't get a decent turnout. ;)

Maybe ill bring my dog...... ;)

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11-04-2013, 09:22 PM
Nappers asked me to put my original recipe here for reference for those who may want to make this dish. Remember guys, freeze your fish for at least 5 days to a week in a conventional freezer if you plan on making this. I adapted this recipe from a book called Mastering Fermentation. The book deals with many recipes for making preserved and pickled foods such as sauerkraut, cheeses and of course, fish! Gravlax is a traditional Nordic or Scandinavian dish that dates back to the early viking age I assume, where fishing villages would bury salted and spiced fish at the top of the high tide mark on the beach. "Grav" in Swedish or Norwegian means "Grave" and "lax" means "salmon". So we're literally making grave salmon lol. Final notes...use your sharpest fillet knife to cut the final product into long thin strips. Make it pass the gravlax test of being able to read through the pieces. Eat this stuff within 2 days for best flavor and quality. Invite some friends over for a dinner or use this as an appetizer for like a dinner party or when you're trying to impress people or whatever.

If you like salmon, you'll be a fan. You can even smoke this stuff for a little bit after the initial 4 or 5 days of curing. Yeah, freeze it for 5 days to a week prior to making this,

2 pounds or so salmon fillet of uniform thickness with skin on, pin bones removed
1/4 cup sea salt
1/4 cane sugar
1 tablespoon of crushed black peppercorns. Crush them with a bowl or coffee cup
I added about 1/4 cup of dried dill, but you can adjust to how dill flavored you want it.
A sprig of fresh dill if you have it.

Put your salmon, skin down onto a plate you won't mind not seeing for 4 days...
Pour the salt, sugar, crushed pepper and dill onto the salmon in that order.
Rub it into the fillet, making sure every part is equally covered in the salt, dill sugar mixture.
I added some extra black pepper and dill here, just to make it look a little nicer.
Take 4 sheets of plastic wrap and secure it to the plate around the fillet. No Air!
Take a big brick big enough to cover the fillet entirely and press it onto the plate, apply a bit of pressure.


Leave this in the back of your fridge for 4 days total. DRAIN THE LIQUID THAT POOLS EVERYDAY AT THE SAME TIME. It prevents it from getting way too salty.


Before you eat it, rinse the fillet off and pat dry. It should feel compacted and almost like well...dense preserved flesh lol.

Serve with dill cream cheese, some lemon wedges, capers and onion, all on some bread or nordic crisp bread.



Oh yeah, add coarse crushed black pepper to your little open faced sandwiches. It adds a lot of texture to an otherwise...um, smooth dish. I hate that description, but it's true. Cut up some nice bread, cut some purple onion, get some capers, and mix a tablespoon of dried dill with cream cheese. You can add some lemon to the cream cheese spread to your own taste.


If you die, you did it wrong. :bricks:

11-04-2013, 10:19 PM
That makes me hungry every time I see those pictures. Tomorrow I fillet and begin the salting process. I might do half will. The dill and half with dried onion chives or rosemary. Thank you bro.

11-05-2013, 12:45 PM
First I ground the pepper
http://i844.photobucket.com/albums/ab4/GNappers/image-9.jpg (http://s844.photobucket.com/user/GNappers/media/image-9.jpg.html)

11-05-2013, 12:47 PM
Then fillet one side
http://i844.photobucket.com/albums/ab4/GNappers/image-6.jpg (http://s844.photobucket.com/user/GNappers/media/image-6.jpg.html)

11-05-2013, 12:53 PM
The first fillet I used coarse sea salt then granulated sugar, fresh ground pepper and ground pepper, then dry rosemary. Didn't have dill so that is why I used the rosemary. Rubbed it all in and cover with wax paper the seran wrap then wax. Actually put some salt and pepper on the plate to lay the fillet on. Put a sprig of fresh rosemary before wrapping the fish.
http://i844.photobucket.com/albums/ab4/GNappers/image-7.jpg (http://s844.photobucket.com/user/GNappers/media/image-7.jpg.html)

11-05-2013, 12:57 PM
2nd fillet I decided to mix it up a bit more. This time I rubbed in salt on both sides, then sugar then the fresh and bottled ground pepper, then instead of rosemary I used dried chives.
http://i844.photobucket.com/albums/ab4/GNappers/image-10.jpg (http://s844.photobucket.com/user/GNappers/media/image-10.jpg.html)

11-05-2013, 02:55 PM
That LCT looks good man. Wrap it up tightly and begin the waiting! Rosemary will provide an interesting flavor with the trout.

Line Stretcher
11-05-2013, 03:09 PM
Here's a link to some fish recipies that look delicious. I'm going to try the brine method they have on the fish I have in the freezer. I've got three or four days of smoking ahead of me to get it all done in my Little Chief smoker. I give it away to my friends that love trout and salmon but the darn freezer keeps filling back up.. I don't understand it. LOL...


11-09-2013, 08:57 PM
That's a bad problem to have. I keep building up crab bait but tomorrow I hope to get rid of a bunch of it.

11-11-2013, 08:25 PM
It's been a week and I drained the liquid after 3 days but after that there wasn't much too drain. I got a recipe off of the Food Network for pickled onions by Ann Burrell. I tweeked her recipe. First put 3/4 a cup of cold water, a little over 1/2 cup of apple cider vinegar in a bowl and mix. Then add a tablespoon plus of sugar and the juice of half a lemon and 3-4 dashes of Louisiana hot sauce. Then slice 1 red onion very this and let sit in solution for 1-2 hours minimum.http://i844.photobucket.com/albums/ab4/GNappers/image-8.jpg (http://s844.photobucket.com/user/GNappers/media/image-8.jpg.html)

11-11-2013, 08:27 PM
After rinsing and drying the fish I sliced it really thin.
http://i844.photobucket.com/albums/ab4/GNappers/image-11.jpg (http://s844.photobucket.com/user/GNappers/media/image-11.jpg.html)

11-11-2013, 08:38 PM
I bought Pugliese Bread and Mazzetta Capers at Raley's. Sliced the bread thin covered it with cream cheese, added the fish then tomatoes of 3 colors, then the pickled onions and finally the capers.

http://i844.photobucket.com/albums/ab4/GNappers/image-12.jpg (http://s844.photobucket.com/user/GNappers/media/image-12.jpg.html)

11-11-2013, 08:47 PM
Last one I added Diced Jalepeno Peppers.
http://i844.photobucket.com/albums/ab4/GNappers/image-13.jpg (http://s844.photobucket.com/user/GNappers/media/image-13.jpg.html)

http://i844.photobucket.com/albums/ab4/GNappers/Fishing%20Stuff/image-5.jpg (http://s844.photobucket.com/user/GNappers/media/Fishing%20Stuff/image-5.jpg.html)

Being a quarter Italian I couldn't resist a little glass of red.

http://i844.photobucket.com/albums/ab4/GNappers/image-14.jpg (http://s844.photobucket.com/user/GNappers/media/image-14.jpg.html)

11-11-2013, 08:50 PM
Thank you dsa2780 it was awesome. Going to try it again. I think that your recipe and my finished product would make a great appetizer in any restaurant.

11-11-2013, 08:55 PM
Looks good Kevin way to improvise with the LCT!!!!

Tell me why that made me crave some picked garlic??? Lol

I'm going to start infusing some vodka tomorrow with smoked habanero and garlic. Got the idea from Sasquatch and his highly flammable bloody Mary's from pyramid :)

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11-11-2013, 11:21 PM
I was beginning to think that the white worms got you man!

That looks really awesome and I like how you went your own direction when plating up. The Italian route may be on my list of recipes to try if I get a Hatchery Steelie this year or a late AR chromer.

Again, nice way to adapt and make it your own being that you went with rosemary instead of dill and I'm always glad when someone is inspired to make some food based on my recipe.

I'm feasting on freshly smoked salmon jerky as we speak and thinking about what fish will be bled and what dish I'll be making from it...

11-12-2013, 01:25 PM
Next year I will try salmon jerky. Everytime I look on the Sniffer there is another recipe I want to try.

11-13-2013, 10:13 PM
Added some salt and pepper to the second fillet last night. Tonight I rinsed, dried and after slicing I made a new recipe. Sprinkle olive oil, lemon juice, apple cedar vinegar. The chop the pickled onions and add along with capers. Put jalapeņos in the middle. Eat with cream chees and Ritz crackers. Pacifica with lemon optional.

http://i844.photobucket.com/albums/ab4/GNappers/Fishing%20Stuff/image-6.jpg (http://s844.photobucket.com/user/GNappers/media/Fishing%20Stuff/image-6.jpg.html)

11-13-2013, 10:24 PM
Now I know how you guys feel when I post late night food pics. Those pickled onions are pretty great too. My mother makes a similar onion dish during the holidays to use as toppings for whatever we're having.

What's the flavor of a LCT like in comparison to that of a salmon or normal wild rainbow?

I'm always looking for new types of fish to cook with, and the LCT seems to be catching my eye as of late.

11-13-2013, 11:11 PM
Slowboat had some campfire cooked LCT and if I closed my eyes I would of sworn it was salmon. I want to try you salmon recipe to see if I got mine right. First time I pickled onions. Always wanted to but didn't realize how I could do it. It's funny how simple some things can be. Trial and error. You can't know if you can make something unless you try. I remember how the first time I made bolagnese sauce I read the recipe book word, for word following the recipe to the T. Once you eat salmon, LCT or wild trout those truck fish just don't cut it. Meet Katfish and I at Amador once and bring that Nordic salmon.

11-14-2013, 05:35 PM
Added some salt and pepper to the second fillet last night. Tonight I rinsed, dried and after slicing I made a new recipe. Sprinkle olive oil, lemon juice, apple cedar vinegar. The chop the pickled onions and add along with capers. Put jalapeņos in the middle. Eat with cream chees and Ritz crackers. Pacifica with lemon optional.

http://i844.photobucket.com/albums/ab4/GNappers/Fishing%20Stuff/image-6.jpg (http://s844.photobucket.com/user/GNappers/media/Fishing%20Stuff/image-6.jpg.html)G nappers that looks good...was the rosemary over powering...just curious...nice presentation...you... dsa... and katfish are ruining my sleeping time...hahaha...

11-14-2013, 05:58 PM
Don't forget the Tapatio ayahahaha


11-14-2013, 07:03 PM
Sriracha all the Way.

11-14-2013, 07:52 PM
cal, what was wrong with the LCT?
be safe

11-14-2013, 07:57 PM
Sriracha all the Way.

Sriracha is good on almost everything, sandwiches, pizza, eggs(any kind), salads,
hotdogs, hamburgers. haven't tried it on doughnuts yet cause i aint had a d-nut
since moby dick was a minnow. but since i just had my blood work done, i'll try
it on a 'maple bar' tomorrow and let you know how it tastes on that.
be safe

11-14-2013, 08:01 PM
its good on a doughnut...cookies too...glazed or maple doughnut...chocolate or peanut butter cookies... my 2 cents...

11-14-2013, 08:08 PM
YEP its good on everything. Haven't tried it doughnuts nut might have to pbj its good on.

11-14-2013, 08:57 PM
I added som paprika and cayenne last night to the last half of fillet. There is a Mexican restaurant in Petaluma that has a dish called Botanas with orange, tomatoes, onion, jalepeņo, shrimp, scallops, octopus and black olives. It was all covered in lime juice and it was dam good. Scallops from America were $12.99 a pound, and most of the shrimp was from Vietnam and Thailand. Too bad we can't get our own fish from our own waters. I bought some cooked shrimp, got the LCT and have cut half a white onion, adding lemon juice and a little apple cider vinegar. Cut a tomato and added olive oil, vinegar, pepper and lemon juice. Going to cut some oranges tomorrow and buy some canned jalepeņo's, olives a d going to add lemon juice to the shrimp.

Monkey the rosemary didn't overpower it at all. I rinsed off any sprigs before eating.

11-15-2013, 04:02 PM
Thank you Playa Azul for the idea behind this plate.

http://i844.photobucket.com/albums/ab4/GNappers/Fishing%20Stuff/image-7.jpg (http://s844.photobucket.com/user/GNappers/media/Fishing%20Stuff/image-7.jpg.html)

Oranges are for killing the heat from the jalepeņo. The LCT tasted great soaking up the juices from lemon, orange, tomatoes and the jalepeņo's. I sprinkled olive oil also.

11-15-2013, 04:17 PM
that looks awesome Gnappers...i bet it tastes as good as it looks...

11-15-2013, 08:17 PM
Best part was drinking the juices after eating everything off the plate.

11-15-2013, 08:43 PM

I....I don't even know anymore. It all looks so freaking good!

11-16-2013, 11:28 AM
Steve079 brought up a good point that trout could carry parasites so do this recipe at your own risk and if someone gets sick contact dsa and sue him. Couple precautions I took were to clean the fish after fishing, then put it on ice, and froze them then vacuum-packed them and let sit in the freezer for 1-2 weeks. I also salted the crap out of them and put the fillets in the fridge for at least 4 days but I went a week since there was crab to eat. I would add more salt if I thought it needed it on the days I drained the liquid. Dsa wrote earlier in the thread that you could smoke the fish after salting it, but I liked the taste so on my last recipe, copied from Playa Azul I added lemon and orange juice and some juice from the jalepeņo's. Apple cider vinegar was added to the 2nd plate I made. Was a little worried after Steve contacted me so I looked online and it seems many people eat raw trout of all different species. I was camping in Washington and my brother-in-laws friends ate a trout I was pan frying before the meat was coming off the bone, and they are still alive.