Sea Candy: A Mid-Ocean Fish Recipe

For and

(third

,

When Chris and Mary on Sea Candy caught a few big fish on their Atlantic crossing they and their three crew enjoyed “some raw, some cooked and some cured in grog, salt and chili.”

The cured recipe will work with any firm, white-fleshed fish, or even tuna. Here's how they did it.

Put skinned and boned fish fillets (or lumps) in a plastic container. Cover with salt and rub it in.

Add chili sauce (“a few good splodges”).

Cover with rum.

Cover tightly and refrigerate for six hours or so. Wash off excess salt. Keep leftovers (if any) refrigerated.

Enjoy!