Mexican Lime-Cured Steelhead Trout
Dry-cured steelhead trout infused with lime zest, cumin, and ancho chile powder. Fish is salt-cured for 36 hours, then air-dried to develop a firm texture ideal for slicing thin. Serve on bagels or charcuterie boards. The spice blend adds subtle heat and earthy complexity to the delicate trout.
Ingredients
Instructions
- 1
Place fish skin-side down on a sheet pan
- 2
Mix salt, sugar, spices, and lime zest together
- 3
Coat entire fish surface thoroughly with cure mixture
- 4
Wrap in plastic, place on pan, weight down with another pan and cans
- 5
Refrigerate for 12 hours until liquid drains
- 6
Flip fish skin-side up, replace weights, refrigerate for 12 hours
- 7
Flip once more and refrigerate for final 12 hours (36 hours total)
- 8
Unwrap fish, scrape off excess cure, rinse, and pat dry
- 9
Refrigerate uncovered for 12 hours
- 10
Pat dry again and slice on bias with sharp knife, avoiding skin
Tips
Weight down fish evenly during curing to ensure consistent salt penetration
The 12-hour uncovered refrigeration step is critical for developing proper texture and salt distribution
Slice with a sharp knife held at an angle parallel to the cutting board for clean, thin slices
Good to Know
Seal in airtight container or vacuum-bag. Refrigerate up to 3 weeks. Can be frozen up to 3 months.
Entire recipe is a make-ahead preparation. Complete curing and drying 1-2 days before serving.
Serve on bagels with cream cheese, capers, and red onion. Arrange on charcuterie boards with cheeses and cured meats.
Common Mistakes
Do not skip the final 12-hour uncovered refrigeration to avoid uneven salt distribution and poor texture
Do not underweight the fish during curing to avoid incomplete cure and uneven flavor penetration
Do not cut through the skin when slicing to avoid losing presentation and texture integrity
Substitutions
similar fat content and curing behavior