Citrus Curing Fish

Curing fish with citrus juice and salt is a technique that denatures surface proteins and firms the flesh without applying any heat - similar in visible effect to cooking. This is the foundation of ceviche and tiradito. When applied to high-quality fish like hamachi (yellowtail), a brief cure of 10 to 15 minutes brightens the flavour and firms the flesh while maintaining a raw, clean quality. The longer the cure, the more the texture shifts toward 'cooked.' Philip Tessier cured both the loin and belly of hamachi - charring the belly section for contrast. For home cooks, use freshly squeezed citrus (lemon, lime, or yuzu) and fine salt. Keep the fish very cold throughout, and do not over-cure - 10 minutes is often enough for thin slices.