Okay, some process and midway result pics
The cure went a day before I added the beet for color (along with some onion for flavor / a tiny bit of moisture).
I was surprised by how fast the fish formed up this time. Probably had something to do with placing one piece over the other adding weight and exuding liquid faster. So I flipped the block every day so both pieces got weighted some of the time.
Today was Day 3, so I’ve rinsed and dried the chunks before double bagging and freezing them for travel.
The texture is good, a nice tint from the beet (but not an overwhelming amount for the skittish).
Flavor is probably spot-on inside, though the surface bits I tasted were just on the other side of salty, so I’m debating a quick cold soak before serving.
