Homemade lox

We start with frozen sushi-grade fish. Defrost by keeping in the fridge for several hours. We usually use about a pound of fish at a time, with the skin still on. Cut the fish down the middle lengthwise. Rub 1/4 cup salt into all exposed parts of the fish, press the salt into the flesh. Press the flesh sides of the fish together (skin sides facing out) and wrap tightly in cling-film, leaving the ends open. Put in a dish/pan with sides (bread loaf pan works well) and prop up one side of the pan in your fridge, enough to let the liquid drain off as it comes out of the fish. Put something heavy on top of the fish inside the pan (like a couple of full jars/cans). Let it sit in the fridge for about 3 days. Dump out the fluid in the pan every day or so. Then tak out of plastic wrap, wash all the excess salt off the fish. Slice and store/serve. Delicious with some freshly ground black pepper on top. Save the skin for fishy bacon!

Fishy bacon: put the skin of a fatty fish in a dry, hot pan. Cook on medium heat until crisp, about 5 min. Flip a couple of times. Top with salt and lots of chilli powder.