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The Best Gravlax Recipe On The Internet
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August 18, 2012
4:10 pm
Frederick J
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I love making Gravlax..and have used this recipe now exclusively...many of my Lox liking friends are impressed...I do add liquid smoke that i purchase on line just becuz i can get it without preservatives. I do find zesting the lime a better choice...I feeding a hungry after church crowd,who are salivating every time i put it out. I wait for the sales,buy and freeze and prep as needed...great recipe

August 27, 2012
4:02 pm
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HobbyHorseman:

I'm glad it works for you!  You're correct that farmed salmon can be somewhat "mushy"…I try to avoid that stuff, but you've got a good workaround.

AnthonyC:

Trout has a similar texture to salmon…I may have to try your suggestion sometime.  Re: the freezing, perhaps it allows the salt and sugar to diffuse more quickly?

It's uncanny how people who "don't really like fish" all seem to enjoy gravlax!

Frederick:

Smoked salmon is delicious too, so I can believe that adding liquid smoke is a good flavor.  Thanks for sharing your experience!

JS

September 4, 2012
12:14 pm
Morgan
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Thanks so much, I just finished preparing. Now the hard part, 2 days. I'm sure it's going to be excellent.

September 7, 2012
4:27 pm
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Morgan:

How did it turn out for you?  Let us know!

JS

September 18, 2012
10:51 am
Sonia
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Thanks for the recipe and especially the conversion table which was very helpful. And yes, the hardest part was waiting 2 days!

September 20, 2012
5:28 pm
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Sonia:

You're welcome.  It's rare that I want to cook the exact amount specified by a recipe, so I figured I'd include the table so people can make as much or as little as they want without having to break out the calculator.

JS

November 11, 2012
2:00 pm
June Gelb
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My friend's husband is a well-known gerontologist, who eats 4 oz of home-cured "lox" every evening. and thinks it's great for one's health.
His wif recently showed me how to make it, and my husband and I "pig-out", using 2 pounds of salmon in 2-3 days.
I have always loved gravlax, and now plan to use your recipe in the next day or two. Wish me luck!
My only concern is eating too much salt.

November 13, 2012
8:35 am
wendy
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i am prepared to make gravlax today and was just checking out some other recipes for a point of reference and found yours. I think I will try it!

I bought two kinds of fish, one fresh Keta salmon and one previously frozen "regular" salmon (wild caught, but I forgot which kind).

I saw these questions asked, but did not see clear answers:
How will adding Vodka/Gin affect the cure? Or will it, is it just for flavor?
How long can I keep the fish once the cure is finished? I am serving it for Thanksgiving, in 9 days, I hope it's not too early.

November 13, 2012
5:30 pm
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June:

Let me know how it turns out!  There isn't a lot of salt in my recipe: one tablespoon in 1.7 pounds of salmon, of which some ends up dripping out as liquid.

wendy:

Adding alcohol won't do anything bad to the cure...I don't like the taste myself, but some people swear by it.

Nine days is a bit dicey...given two days to cure, seven days is right at the limit of how long it'll keep, in my experience.  I would get fresh fish closer to Thanksgiving.

JS

November 14, 2012
6:56 pm
OakmanNZ
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I must say I will not be using this recipe. It has far too little salt to actually cure the fish (and don't use iodised salt, it is terrible for meat). I assume he is using such a small amount as with anymore it is too salty. The reason for this is this recipe uses rock salt. Depending on the type of salt depends on it's ability to remove water from the meat. The best salt to use is Morton's Kosher salt. It is less salty and absorbs liquid perfectly.

When I make gravlax I completely cover the fish with the kosher salt (my quantities are secret though sorry)use more sugar and actually add some ground mace for a fantastic nutty flavour. I usually turn this into Lox though by cold smoking it in alder wood or apple/maple wood.

Look around as this is not the internets best recipe.

November 17, 2012
5:27 pm
david
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I mix the salt sugar and dill with 20 mls of bombay sapphire gin and spread still using the lime fantastic

November 18, 2012
8:33 pm
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OakmanNZ:

My claim is "best recipe on the Internet," not "best recipe that's kept as a secret in someone's head".

Also, kosher salt only "draws water out of the meat" if you're removing it after the cure.  That's not how my recipe works: I dry the salmon before curing, and all the salt and sugar ends up in the meat -- not scraped off later.

david:

Some people add juniper berries, which are the main flavoring in gin, to their gravlax...so I'm sure it tastes great with the gin!

JS

November 19, 2012
9:19 pm
Gail K.
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Really....kind of a useless comment to say how you have a much better way of doing things but aren't going to share it. 🙁 I just put a batch in the fridge, added a tablespoon or so of gin this time. I think that will be really nice.

November 20, 2012
3:37 pm
Breadtin
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I used your sugar/salt ratios and it worked out really well.

I did tweak the flavourings, though: I used fennel tips, dill, lemon zest, coarsely crushed juniper and Hendricks gin.

I thought it was outstanding (the best gravlax that I've had so far), and a big part of that was the texture and the salt/sugar taste.

My only problem is that one side tastes better than the other - and I don't know if it was the 'fennel tip' side, or the 'dill side'. Guess I'll just have to make some more to find out!

November 21, 2012
3:07 am
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Gail:

People are reporting success with the gin, so I'm sure it'll be delicious.

Breadtin:

Let us know what you find out!  I've never heard of using fennel -- but I've never had access to fresh fennel, either.

JS

November 21, 2012
6:55 am
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Halifax, UK
Gnoll
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Fresh fennel herb (rather than bulb) is very much akin to dill. That'd work out fine.

Living in the Ice Age
http://livingintheiceage.pjgh.co.uk

December 16, 2012
4:29 pm
Carm
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I've used this recipe about a half dozen times now and my gravlax turns out so tasty with perfect consistency every single time. Thanks for taking out the guess work for us. I'm impressed with this little recipe and will continue to use it. Thanks again.

December 18, 2012
3:52 am
Lisa
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I made your gravlax many times and I love it! It's just excellent. I just prepared it, it's wrapped already in foil and I noticed there are still scales on the skin! As I won't eat the skin, I'm not too bothered. But I'm wondering whether it will affect the taste of the gravlax. What do you think: should I still remove the scales, rinse the salmon and start all over again? Or won't it do anything with the taste? The skins are outside, so I hope it's ok... I hope you'll read my message and can send me a reply. Thank you very much! Regards from Holland, Lisa

December 18, 2012
10:23 am
Judy
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I am so thrilled to discover this site as I am about to make gravadlax for Christmas and this looks amazing - I have always used a recipe in Oden Schwartz' book "Preserving" but will be doing this one now. I can't wait!

December 20, 2012
7:15 am
rob
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I use your guidelines but add a tablespoon of brandy which works a treat for our taste-buds! Merry Christmas - I've just been out to get my salmon.

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