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Three days later, I think it only needed two. It's not as salty as the trout, but still has an overly firm texture and dense bite. Salmon is usually quite silken after 2-3 days, which surprises me as their fillets are not as thick as tuna. Part of me thinks it's because of the concentric rings of meat that make up a tuna loin. If you've ever overcooked tuna, you know how these rings shrink into themselves and separate off like layers of an onion. I wonder if the salt/sugar cure penetrated through the thin membranes that separate each ring of meat. The cure would then quickly absorb through these dividing rings, resulting in the speedy cure.
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All that aside, it's still quite tasty! A bit sweeter than the trout, with a rather mild flavor and no "fishy" aftertaste. And I love the insane garnet color of the meat! It was a grapefruit-pink to start, then took on these deeper shade after the first day in the cure. It's a pleasure to look at, and to eat. A few ruby-red slices on a biscuit still hot from the oven (along with a dab of creme fraiche) and you'll feel like a southern colonel!
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