Comments on: Home-Cured Salmon (Gravlax) http://gastronomyblog.com/2009/01/05/home-cured-salmon-gravlax/ My husband likes Astronomy. I prefer Gastronomy. Thu, 09 Feb 2012 08:26:33 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Peeps From Abroad » The Great Salmon Adventure: Part 3, Gravlax http://gastronomyblog.com/2009/01/05/home-cured-salmon-gravlax/#comment-290429 Peeps From Abroad » The Great Salmon Adventure: Part 3, Gravlax Sat, 30 Apr 2011 03:32:36 +0000 http://gastronomyblog.com/?p=1118#comment-290429 [...] prep­ping for this recipe, I did a bit of research online to see if there were any meth­ods or tricks that would make this the best cure ever. But [...] [...] prep­ping for this recipe, I did a bit of research online to see if there were any meth­ods or tricks that would make this the best cure ever. But [...]

]]> By: John http://gastronomyblog.com/2009/01/05/home-cured-salmon-gravlax/#comment-2628 John Wed, 22 Sep 2010 10:57:00 +0000 http://gastronomyblog.com/?p=1118#comment-2628 You can freeze the finished gravlax--which by the way this is not. There are different gravlax recipes around the net but you also use pepper--usually white--and lots of dill if you want the real thing that the Swedes do. My wife is Swedish and we make it the traditional way all the time. You also can add a liquour like vodka or aquavit to make it as well and it is important to have lots of weight on it and turn it at least once. You then make a mustard/dill sauce to put on it when serving it. You will find lots of recipes for that as well on the net. You can find the famouse New York Aquavit Restaurant's recipe here for gravlax and other Swedish treats: http://www.aquavit.org/restaurant/default/recipes.asp You can freeze the finished gravlax–which by the way this is not. There are different gravlax recipes around the net but you also use pepper–usually white–and lots of dill if you want the real thing that the Swedes do. My wife is Swedish and we make it the traditional way all the time. You also can add a liquour like vodka or aquavit to make it as well and it is important to have lots of weight on it and turn it at least once. You then make a mustard/dill sauce to put on it when serving it. You will find lots of recipes for that as well on the net. You can find the famouse New York Aquavit Restaurant’s recipe here for gravlax and other Swedish treats: http://www.aquavit.org/restaurant/default/recipes.asp

]]> By: jeff http://gastronomyblog.com/2009/01/05/home-cured-salmon-gravlax/#comment-2627 jeff Mon, 29 Mar 2010 01:16:24 +0000 http://gastronomyblog.com/?p=1118#comment-2627 How long will the gravlax keep? How long will the gravlax keep?

]]> By: Scott http://gastronomyblog.com/2009/01/05/home-cured-salmon-gravlax/#comment-2626 Scott Mon, 21 Sep 2009 23:30:46 +0000 http://gastronomyblog.com/?p=1118#comment-2626 It can be fun to flavor the salmon with different spices while it cures. My favorite is black pepper and coriander (pastrami seasonings). 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 http://gastronomyblog.com/2009/01/05/home-cured-salmon-gravlax/#comment-2625 velva Tue, 25 Aug 2009 05:38:19 +0000 http://gastronomyblog.com/?p=1118#comment-2625 Want to try this cure but first would like to know how long can I keep cured salmon and how? Want to try this cure but first would like to know how long can I keep cured salmon and how?

]]> By: Sandra http://gastronomyblog.com/2009/01/05/home-cured-salmon-gravlax/#comment-2624 Sandra Sun, 26 Jul 2009 03:09:05 +0000 http://gastronomyblog.com/?p=1118#comment-2624 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? 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 http://gastronomyblog.com/2009/01/05/home-cured-salmon-gravlax/#comment-2623 Gastronomer Wed, 01 Apr 2009 16:30:41 +0000 http://gastronomyblog.com/?p=1118#comment-2623 <strong>John </strong>- 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 :-) 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 http://gastronomyblog.com/2009/01/05/home-cured-salmon-gravlax/#comment-2622 john Wed, 01 Apr 2009 13:44:23 +0000 http://gastronomyblog.com/?p=1118#comment-2622 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 .) 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 http://gastronomyblog.com/2009/01/05/home-cured-salmon-gravlax/#comment-2621 Gastronomer Fri, 09 Jan 2009 06:38:50 +0000 http://gastronomyblog.com/?p=1118#comment-2621 <strong>Anna </strong>- 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! 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 http://gastronomyblog.com/2009/01/05/home-cured-salmon-gravlax/#comment-2620 Anna Fri, 09 Jan 2009 00:42:13 +0000 http://gastronomyblog.com/?p=1118#comment-2620 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 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

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