Aging/resting fresh salmon

It was in a book that I haven't seen in a while but I'll dig it up because I'd like to make it again. I was really into Macanese cuisine for a while; it's cool because it's mostly Cantonese and Portuguese influences, but also Indian and other South Asian flavors, and I made several dishes that featured bacalao. But it was always just one ingredient in more complex dish with other strong flavors. I imagine it would be a bit much on its own.

Found it: dredge a 2 pound filet in 1 cup (225 grams) of salt until it is completely covered. Wrap in 2 layers of cheesecloth, put on a rack over a tray to catch the juices, and refrigerate for 24 hours for each inch of thickness. Then rinse off the salt, pat dry, wrap in one layer of fresh cheesecloth, and return to the rack in the refrigerator, arranged so you get good air circulation. Let it dry in the refrigerator until it feels completely stiff through to the center - 4 to 7 days, or maybe more depending on circulation and the fillet thickness. If you don't use it all right away it should keep 2-3 months wrapped in plastic in the refrigerator.

Of course you soak it to re-hydrate and desalinate it, but it still has a completely different texture and flavor from the fresh fish. It's not mild, that's for sure.

It was in a book that I haven't seen in a while but I'll dig it up because I'd like to make it again. I was really into Macanese cuisine for a while; it's cool because it's mostly Cantonese and Portuguese influences, but also Indian and other South Asian flavors, and I made several dishes that featured bacalao. But it was always just one ingredient in more complex dish with other strong flavors. I imagine it would be a bit much on its own.

Found it: dredge a 2 pound filet in 1 cup (225 grams) of salt until it is completely covered. Wrap in 2 layers of cheesecloth, put on a rack over a tray to catch the juices, and refrigerate for 24 hours for each inch of thickness. Then rinse off the salt, pat dry, wrap in one layer of fresh cheesecloth, and return to the rack in the refrigerator, arranged so you get good air circulation. Let it dry in the refrigerator until it feels completely stiff through to the center - 4 to 7 days, or maybe more depending on circulation and the fillet thickness. If you don't use it all right away it should keep 2-3 months wrapped in plastic in the refrigerator.

Of course you soak it to re-hydrate and desalinate it, but it still has a completely different texture and flavor from the fresh fish. It's not mild, that's for sure.

Thank you for looking that up. I'll try anything once or twice and usually like most food. I'm a big skeptical about this one, but maybe I can throw it in some seafood pasta or something.