When using the latter, I salt the flesh for an hour or so before cooking it to leach out any acrid juices.
Season the pollack with salt (unless you have previously salted it to firm up the flesh).
Most of the production of oysters and green mussels are sold alive and a relatively limited proportion is sold as shucked flesh, either fresh or salted.
From the French word confire, meaning to preserve, confit is meat that has been salted to draw out moisture and condense the flesh.
A few highlights: a strip of flawless mackerel, so fresh its flesh cuts like fondant – scattered around are weeny dice of salted, pressed cucumber and dots of Pacojet-ed lemon, the peel and flesh exhilaratingly sherbety-sour.
She buys from farmers who grow Asian varieties of turnips, soybeans and radishes; she has salt-cured whole daikons, pickling the white flesh and salting the greens with chiles.
Treat them as Italians do, cutting them in half and scooping out some of the seeds and flesh, then salting the remaining bowls and allowing them to drain for 30 minutes or more.
They are then salted in a process similar to brining, giving them a deepened flavor and juicy flesh.
Fresh fish, salted for a day and covered in fresh needles, absorbs the forest aroma and emerald color into its flesh.
Serves 6-8 3-4kg porchetta joint 1 tsp black peppercorns, crushed 1 tsp dried chilli flakes 2 tbsp rosemary, chopped 2 garlic cloves, finely chopped 1 tbsp fennel pollen or ground seeds Salt 1 Put the pork skin-side down on a clean work surface, season generously with salt, then massage the salt into the flesh with your fingertips.
