Just before serving, sprinkle each focaccia with a few more herbs and the salt mixture.

Let stand for seven days, shaking the jar each day to redistribute the salt mixture.

For cleaning the salt mixture several methods of chemical separation were proposed.

Rub snapper all over with olive oil, and place on top of salt mixture.

Stir into the salt mixture until it looks like wet sand.

In a large roasting pan, place a 1/2-inch-thick layer of salt mixture.

Two main types of curing salt mixture are used by the charcutier.

Add the salt mixture and stir-fry for 10 seconds.

Cover the flesh side of the salmon with the salt mixture, making sure to coat it completely.