February 22, 2010
That technique probably works, too - but I've found that the weight isn't necessary, and that it's important to get the proportions of fish to salt and sugar right. There's not a great deal of space between "raw" and "crusty"!
Please let us all know how it works for you! And remember, this recipe is a starting point: most people love it as is, but if you want a harder or saltier cure, feel free to adjust the ratios to your own tastes.
If you like your gravlax purely salt-cured in the old way (you'll note that I call out the original Viking recipe: "...traditionally made by salting salmon and burying it in a hole dug at the ocean’s edge, just above the high tide line"), that's wonderful!
However, I must point out that sugar cures meat, too: the point is to draw the moisture out by osmosis, which is accomplished by both sugar and salt. (This is why using too much salt and sugar produces, as Olaf notes, a "rigid orange Frisbee."
Thanks, everyone, for your continued support! We're ridding the world of rigid orange Frisbees, one delicious filet at a time.
If you have a small filet (say 270 grams with skin on) is it okay to just coat one side with the cure and wrap it tightly? The filet is so small don't want to cut it in half.
February 22, 2010
That should work fine. (Though the recipe always seems to work better the more you do at once!)
I use sockeye and lemon, comes out perfect anytime.
Usually wild caught can be found for decent prices at Costco. (in my area)
Next experiment is Steelhead with lemon, and sockeye with orange.
Stent Remanded is right best recipe
Has anyone tryed the process by vaccum packing while curing?
This recipe is perfect. Tried it many times over with always the same, beautiful result. The taste is clean, not overly salty or sweet and lets the salmon shine. My mom tried it also many times and cannot get over how much better it is than any other recipes she's used. Thank you for this!
Hi. I like your website and your detailed input on how to make the gravlax. Merci! I have been making this for 12 years now. In my recipe, there is a lot of pepper added to sugar and salt plus dill. In my recipe version, you are told to press the salmon using any hard objects over it. And to press it every 12 hours. Anyhow, I was just thinking of gravlax right now as I have not done this recipe since I am on a low carb. I was led into your site by my web browser and I think it is quite informative.
Hey man, I used this recipe for a canape at a wedding and it went off! (a good thing, australian terminology) Everyone loved it and now (1.5 years later) im gonna make the same recipe for some friends who have never tried it
November 7, 2016
I love that dish.
November 7, 2016
Very nice recipe, I have made Gravlax now probably going on to 20 years I have never used the lime and have always used brown sugar never white. I have never used Salmon only fresh caught Steelhead/Rainbow Trout here in Ontario Can. I have also smoked it and it works great nice for people who don't like raw fish.
Thanks so much for this recipe
I have made it many times at home and as a pro chef, with subtle variations.
These are my best tweaks - rather than 25/75 salt and sugar, try 35/65 - the total quantity of "cure" you suggest are perfect but I find grams easier to use than ml. (salt 1ml = 1.15gm / caster sugar 1ml = 1.05gm)
The most exciting tip though, is to use seaweed in the cure, it imparts a wonderful "iodiney" seaside flavour that elevates the fish. I rehydrate this seaweed in cold water, http://cornishseaweed.co.uk/shop/tummy-food/sea-salad/ (It is a local product for me)
The whole 30gm pack in cold water for 5 minutes, squeeze out the water and mix with 30 grams of minced dill. On this version DEFINITELY leave OUT the lime - it works well in the other versions, but not with the subtle seaweed flavours. I have also used japanese dried seaweed products with great success. This is for 2 fillets of wild salmon "sandwiched" totalling 1.3kg in weight.
I have been serving these with homemade prawn and seaweed crackers, a superior version of those you get in the Chinese takeaway, they are made from tapioca starch, prawns and seaweed.
Great recipe, now a family Christmas tradition. Just wrapped one up this evening for the fifth year running. Thank you!
I read a large portion of the posts to find out how long vacuum packed gravlax can be left in the freeze (not fridge freeze) and safely eaten but couldn't find an answer. I love gravlax - no lime - just salmon, coarse salt, a little bit of sugar and dill weed. I've had some in the deep freeze for a couple of years and am wondering if it should be tossed or is it safe to eat.
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