relaison

Relaison is a traditional French method of preserving and preparing fish, particularly salmon, for long-term storage. The process involves filleting the fish, removing the bones, and then salting and drying the flesh. The term "relaison" comes from the French word "relais," which means "relay" or "transfer," reflecting the method's historical use in transporting preserved fish over long distances.

The relaison process begins with the selection of fresh salmon, typically caught in the wild. The fish is then filleted, and the bones are removed. The flesh is then cut into small pieces, usually about the size of a walnut. These pieces are then salted, typically with coarse sea salt, to draw out moisture and preserve the fish. The salted pieces are then dried, often in the sun or over a fire, to further reduce moisture content and prevent spoilage.

Relaison is a labor-intensive process that requires skill and patience. The resulting product, known as "relais," is a dark, salty, and slightly chewy fish that can be stored for extended periods without refrigeration. It is often used in traditional French cuisine, particularly in dishes that require a strong, savory flavor, such as fish stews and soups.

Relaison is not only a method of preservation but also a way of honoring the traditions of French cuisine. It is a testament to the ingenuity of French chefs and fishmongers, who have developed techniques to make the most of the country's abundant seafood resources. Today, relaison is still practiced by some traditional fishmongers and chefs, although it is less common than in the past.