Cover the pieces of fish with another thick layer of salt. Repeat, alternating the salt and fish layers until you've buried all the fish in salt, and finish with at least 1/2-inch layer of salt on top. 2. Put the salted fish into a refrigerator or cold cellar at around 40 degrees Fahrenheit, uncovered, for 2 days.
The Fresh Fish Shop says
Our fish is mainly sourced from smaller day boats across the South Coast from Sussex all the way through to Cornwall, we also source our white fish and premium smoked haddock from Peterhead in Scotland.
Storage Information and Shelf-life
Store in a cool, dry place.
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Meet The Fresh Fish Shop
Hayward's Heath, Sussex
Almost all of our fish is chosen by hand by our expert buyers at various ports primarily along the South Coast and Peterhead market in Scotland. Our expert fishmongers then prepare, fillet, portion and pin bone all the fish. We also sustainably source our farmed bream & bass species from Turkey & Greece, from well managed fisheries. Our unique and low impact packaging allows for our premium fish to stand out amongst the heavily branded alternatives on the shelves today. Our simple packaging packaging allows for our beautifully thick cut portions to draw the eye and once customers try our variety sales increase week on week.Find out more
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