What would you do with the organic brown sugar, and Himalayan sea salt used to cure fish?
I am making salmon candy for the first time with the ribs and collars and other bony, fatty parts of a magnificent fresh ocean-caught wild king salmon that was available from a friend with
native fisherman connections for a remarkable deal. These portions of this amazing fish were probably close to 5lbs, partially because I am not worthy of the task and lack a katana to get through that massive fillet cleanly in one pass. So we decided to make my wife’s and my favorite food in salmon candy with the less than perfectly cut harder to cook pieces. Having had some of the thinner, quicker to finish pieces for dinner tonight, it was
worth the work. Still, it is hard to justify using a pound of organic brown sugar and a pound of himalayan sea salt to cure salmon for a couple hours and then discard it in the trash.
The brown sugar and fish would be great for soil or
compost. The sea salt would be good
except for the chlorine in salt, but still would probably be good for large ungulates living on our geologically young, minerally deficient (for Ca, Zi, Bo, Se)) soils. If I had
cattle, I’d use it as a
feed supplement: I am not sure how this sugar-salt-fish mixture would effect wildlife if spread on a rock in the woods well away from human settlements and roads.
What do you think?
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