Corned fish recipe
Corned fish or canned fish is a method of preserving fish that was born in the Caribbean areas at a time when refrigeration did not exist.This method was and is still used in countries such as Trinidad and Tobago, Colombia and other Caribbean countries.
Ingredients
- 1 kilo of fish (Cualquier tipo)
- Salt
- Lemon juice
- Garlic
- Ginger
Step by step preparation
- First scale and clean the fish with clean water, adding lemon juice.
- After you have washed the fish, cut it down the center and place it in a bowl with a good amount of salt, garlic and ginger.
- Marinate overnight.
- The next day, wash the fish in clean water to remove excess salt and place it to dry in the sun, making sure to place it in a place away from insects and other animals.
- Let the fish dry for about two to three days. One way to make sure the fish is dry is to touch it. If you don't feel moisture to the touch, it is ready.
- Finally, proceed to store the fish in containers until it needs to be used.
Interesting Facts
- Before using the fish in any preparation, you should wash it and boil it in a pot of water for about 20 minutes. This will help precook it and eliminate excess salt.
- The preparation can also be done without garlic and ginger if you wish.
Other recipes that might interest you
- Dried catfish cake or mold
- Bocachico sancocho
- Fish splash
- Bonito splash
- Sábalo con coco
- Catfish Head Rungo
- Moquiao or Muguiado Fish
- Stewed fish
- Pescado en salsa de naranja agria
- Minced fish or fish salpicón (Minced Fish)
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