Comments on: Home-Cured Salmon (Gravlax)

By: Scott

Scott — Mon, 21 Sep 2009 23:30:46 +0000

It can be fun to flavor the salmon with different spices while it cures. My favorite is black pepper and coriander (pastrami seasonings).

By: velva

velva — Tue, 25 Aug 2009 05:38:19 +0000

Want to try this cure but first would like to know how long can I keep cured salmon and how?

By: Sandra

Sandra — Sun, 26 Jul 2009 03:09:05 +0000

I have read that in order to eliminate the possibility of roundworm which can be harbored inthe salmon and is not killed by the curing process, the salmon should be frozen at -10 degrees for 7 days.

Do most people do this?

By: Gastronomer

Gastronomer — Wed, 01 Apr 2009 16:30:41 +0000

John - I eat lots of sashimi so I’m not too worried about uncooked salmon. If you’re relatively healthy, I’d take a chance. This stuff is good

By: john

john — Wed, 01 Apr 2009 13:44:23 +0000

Love this one. But how can we be positive that no harm will come from uncooked salmon? (If you think it can’t happen, google .)

By: Gastronomer

Gastronomer — Fri, 09 Jan 2009 06:38:50 +0000

Anna - Glad to hear that I make you LOL on occasion! About the gravlax, I don’t think it matters if the fillet was previously frozen. Just to make sure, I’d test a small section of fish to start. I didn’t add water to the Ziploc, the weight upon the fish caused it to release some liquid. Good luck and let me know how it goes!

By: Anna

Anna — Fri, 09 Jan 2009 00:42:13 +0000

Hi there,
Long time lurker/reader. I love your blog. You make me laugh at loud sometimes. Quick questions? Does it matter if the fillet was peviously frozen? Did you add water in the ziploc with the salt and sugar or was that what came out after the curing?
Keep up the good work,
Anna

By: foodhoe

foodhoe — Thu, 08 Jan 2009 22:34:53 +0000

wow, I’ve never considered doing that myself, just cuz I never thought about scaling down to a filet from an entire fish! That looks fantastic and so easy too.

By: Jon F.

Jon F. — Wed, 07 Jan 2009 18:31:21 +0000

next time, try doing adding some aromatics, like dill, white and black peppercorns, other herbs and spices, to your cure. it makes a huge difference.

or you can even smoke it yourself! it’s quite easy to do at home, and so much better than gravlax.

By: pirikara

pirikara — Wed, 07 Jan 2009 01:10:43 +0000

Hey~~!! and happy new year! …Midori..sushi bar? (I can’t eat sushi =( ) A shocker huh.