Mexican Lime-Cured Steelhead Trout
Learn how, with patience and simple ingredients, you can create a stunning Mexican lime-cured trout that’ll astound your taste buds.
Mexican Lime-Cured Steelhead Trout
Joshua Schwencke
This recipe comes to us from Joshua Schwencke, a South Texas-based executive chef, founder of Gastronomy Live Events, and a friend of Montana Knife Company.
12
48 hours
10 minutes
120
Tex-Mex
Snack
As an avid outdoorsman, I’m always looking for new ways to preserve my game to enjoy during the offseason.
Thankfully, some of my Scandinavian friends were happy to teach me how they preserve fish. This recipe is my South Texas spin on their technique for curing trout.
Ingredients
- 1 steelhead trout or salmon filet, skin on, bones removed
- 1 cup kosher salt
- 1 cup sugar
- 1/4 cup lime zest
- 1 Tbsp. white pepper
- 1 Tbsp. cumin powder
- 1 Tbsp. ancho powder
Directions
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Place the fish skin-side down on a sheet pan. Mix the salt, sugar, spices, and lime zest, then thoroughly coat the fish, covering the entire surface.
Wrap it up in plastic, place it back on the pan, and weigh it down with another pan and some cans. Pop it in the fridge for 12 hours, during which the liquid will drain.
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After 12 hours, flip the cured trout skin-side up, replace the weights, and refrigerate for another 12 hours. Flip it once for the final 12 hours (36 hours total).
Unwrap the cured trout, scrape off the excess cure, rinse it, and pat it dry. Refrigerate it uncovered for 12 more hours to dry it out and let the salt permeate.
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Pat it dry again. Carefully slice it on the bias with your trusty knife, avoiding cutting through the skin. (Remember to clean your knife properly afterward.)
This cured trout is amazing on a bagel or a charcuterie board. Seal it up to really lock in the flavors!
