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5:50 pm
February 22, 2010
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QuoteLaura:
Let us know how it came out!
Mark:
I've cured it both ways, and it seems to come out fine either way. And yes, the pictures were cured with the skin on...but I'm certainly not going to serve it with the skin on! (Yuck.)
Note that you can toast the leftover skin for a crunchy snack...just like a salmon skin roll at the sushi bar, except it's even tastier because of the cure. Leave a little bit of meat on the skin if you're going to do this.
JS
3:16 am
Looking forward to trying this recipe. Question - It's Sunday night now (in Australia) and I'd like to start the preparation of the gravad lax now. I have guests coming Friday for lunch. That's about 4.5/5 days for the cure. Thoughts? Or is that too long?
10:30 pm
February 22, 2010
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Virginia:
4.5-5 days shouldn't affect the cure much if you leave it in the plastic wrap. I still recommend 2-3, though, for the absolutely freshest results.
JS
7:41 am
Just did this recipe for a party. Delicious. I had a pretty thick piece and will probably up the salt next time.
7:42 am
And regarding safety, the recommendation we heard from the executive chef on a high end cruise ship was to freeze it first for safety, but he also commented that salmon is relatively safer than some other fish.
12:31 am
February 22, 2010
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Sam:
I'm glad my recipe was a success! Feel free to adapt the recipe to your own tastes. And I've heard the same thing about fish safety.
JS
11:56 pm
Nice site & recipes. I've been curing salmon, sea-trout and mackerel like this for years (OK, with rather more salt). My question - has anyone any experience doing this kind of cure for white fish (particularly cod or halibut) or herrings. I'm heading for north Norway in a few days and will take the cure ingredients with me.
6:50 am
June 5, 2011
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Lucky fella! Do try out the local delicacy ... Lutefisk.
Living in the Ice Age
http://livingintheiceage.pjgh.co.uk
2:46 am
February 22, 2010
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Paul:
I've never tried it myself. I suspect that whitefish will end up somewhat dry, as the fish that are typically cured are fatty (e.g. salmon, mackerel, trout), but I'm very interested in what you find out!
JS
6:02 pm
Oh, man. Thats simply heaven!
I have just made 1.5 kg and thought it's much too much for single person, but it is all gone after 3 days.
Thanks.
///////
6:37 pm
February 22, 2010
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Georges53:
It's nice when people say nice things...but the real compliment is when the food disappears. I'm glad it worked so well for you!
JS
9:55 pm
Hi there,
Thank you your gravlax presentation!
I am a smoke salmon junkie for the past 25 years!
I live in Thailand so we get salmon from Norway.
I've read several recipes the past 2 days and they all are similar. But I am going to try your first. I may even make a short 2 minute video. I love this fish that much!
Can you tell me how long it will stay good in the refrigerator once it is cured properly?
9:13 pm
My wife and I just got back from fishing for King Salmon at Yes Bay in Alaska. Unfortunately, I did not hear about gravlaks until after our trip. They cut it all up into steaks. Is it totaly unadvisable to try gravlax with steaks? I do have a good vacuum pack machine.
1:49 am
February 22, 2010
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Robert:
In my experience, it's good for nearly a week...about 5-6 days. It's probably safe for a few more days, but it doesn't smell or taste quite as fresh. Please let us know if you end up making a video!
Tommy:
You can try converting the steaks into two small filets by cutting them in half and removing the bones. Then, push several of them together to make a pseudo-filet. Since you have a vacuum-pack machine, you can do a single-sided cure without making the two-sided "sandwich"...just do one side (using the same amount of salt, sugar, dill, and lime per weight of fish) and vacuum-pack it. Let me know how it works for you.
JS
1:14 am
Howdy,
I work in a restaurant that serves gravlax, and I just can't get these to firm up! I tried adding a little more salt, and then I tried just letting it cure longer.
It was good either way, but I'm one of those perfectionists haha. Any tips on how to get it to firm up a bit more?
Also, I work in a kitchen and take care of my knives, so I know it's not my knives.
-Robert
3:24 pm
February 22, 2010
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Robert:
Firmness is a function of water content vs. salt and sugar content. Some tips for firmer gravlax:
1. Start with wild salmon. Farmed stuff always seems to be squishier.
2. Dry the filets as much as possible before starting the cure. (Paper towels help.)
3. Use more salt and sugar. Unfortunately this will affect the taste of the cure, but it's the only way to make it harder!
I haven't tested this, but it's an experiment you might try:
4. Add some tapioca maltodextrin in addition to the regular amount of salt and sugar. This should absorb a lot of the fat and firm it up, without making it sweeter or saltier.
Let me know how it all works for you!
JS
8:32 am
Heh Stanton,
This is a great recipe, i followed your instructions close-ish. Your conversion table, between salt/sugar seems to me at least, a little light on the salt. But, time will tell. I added grated beetroot to your recipe, mainly because the salmon i got was farmed, and its colour was white/pinkish,
Will let you know how it tastes.
10:05 am
Going to try this for one of my appetizers at my annual "smoka-palooza" party. I'll cold smoke it a little after the cure (to fit the party theme) and then I'm going to make a sushi roll with it including capers, red onion, and cucumber. I'm also going to add a little aquavit to the cure as others have suggested...just because. Doing a dry run on the cure this weekend. Party in July. Will let you know how it turns out.
7:26 pm
February 22, 2010
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karl:
I look forward to your results! Keep in mind that recipes are just starting points for your own experimentation and modifications to taste. If you like the texture but want a saltier cure, substitute some salt for sugar. If you find it too squishy, add more salt and sugar. Etc.
gengwall:
It's delicious when served as sushi! (And though I've never tried smoking it, others report excellent results.) Keep us posted.
JS
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