You can reduce the saltiness, and therefore the sodium content, of cured salmon by soaking it in water.
Reducing Sodium in Cured Salmon
- Soaking: The primary method to remove sodium, specifically from cured salmon, is to soak it in water for a period of time.
- According to a reference, soaking cured salmon for 4 hours can significantly reduce its saltiness.
Practical Insights
- Water Changes: While soaking, changing the water periodically can help to extract more salt.
- Freshness: Be mindful that prolonged soaking could affect the texture and flavor of the salmon.
- Preparation: This method is primarily for cured salmon, such as lox or gravlax, which already has a high sodium content due to the curing process.
Table Summarizing Sodium Reduction
| Method | Duration | Effect |
|---|---|---|
| Soaking in Water | 4 Hours | Reduces saltiness and sodium |
