INGREDIENTS

• Salmon 300 gr
• Fine salt 150 gr
• Sugar 40 gr
• SUgar cane 40 gr
• Aromas to taste (lemon, lime or orange)

With the marinade time, it indicates the technique used to flavor, preserve, soften and even cook food. The food is "attacked" by the acid base and thanks to a physical-chemical process, called osmosis, the aromas (and the acid) penetrate into the fibers, flavoring and at the same time softening the food. The marinating process has very variable times that can go up to 24-36 hours. Different speech with waveco®: thanks to the induced maturation© it is possible to significantly reduce the timing of the marinade, as well as to limit the amount of salt and sugar to be used (1/10 compared to the classic method).

PROCEDURE
Clean and debon the Salmon, mix salt, sugar and flavorings, put the salmon, salt and sugar marinated in a vacuum bag and put in a vacuum, induced maturation© for 1 hour or 90 minutes depending on the thickness of the piece.

Chef: Massimo Garofoli / Mescola - Civitanova Marche (MC)

CHEF'S COMMENTS:
“Thanks to the induced maturation© we can prepare salmon in absolute food safety. The process lets us achieve a homogeneous marinade in a short time without drying the fish, leaving it tender and with its delicate flavour”.