Easy Homemade Gravlox + Optional Cold Smoke Method

Подписаться 9 млн

Просмотров 709 тыс.

50% 1

Gravlox also known as gravlax, is one of my most favorite foods of all time. Often confused with smoked salmon, which is typically hot smoked rather than cured and served raw or cold smoked like lox. It goes well with so many things including bagels and well...lox. If you know about lox, and you like some on your bagels or however you enjoy it, then this is the recipe for you. This will probably convert all of your friends who've never tried it before too.
Recipe: www.joshuaweissman.com/post/h...
What I used for Cold Smoking: shop-links.co/173629114190676...
Eating raw salmon properly: sushimodern.com/sushi/make-su...
Pink Curing Salt: shop-links.co/173629121578021...
FOLLOW ME:
Instagram: / joshuaweissman
Facebook: / thejoshuaweissman
Twitter: / therealweissman
Website: joshuaweissman.com/
---------------------------------------------------------------
Music - Saib: / saib_eats
---------------------------------------------------------------

Хобби

Опубликовано:

4 янв 2019

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 867

@johnking3863 5 лет назад

I used to make this twice a week for the restaurant where I worked. We often used lime slices, pink peppercorns, crushed juniper berries amongst other variations. We’d take a whole salmon, fillet and trim it then add the cure and lay one fillet on top of the other turning two or three times a day for two to three days.

@hungrysammy9977 5 лет назад

Thats smart. So the weight of the fish actually helped to weigh it down.- Going to give this technique a try!

@rositasprohge8844 3 года назад

24 hr is enough and i always make two fillets . i also mix my salt, sugar and spices in a large jar ready to use when i need it that way the spices really flavor the salt.

@ottojacobson8789 3 года назад

That's how it's done😎 And you flip it every once in a while?

@DrZbo Год назад

Can you tell me more of your recipes so I can make them for family meal?

@emilhagelin6410 5 лет назад

Gravad lax isn't the most famous scandinavian food, it's IKEA meatballs

@Lil_Phag 5 лет назад

Surströmming??

@Kikker861 5 лет назад

@@Lil_Phag IKEA meatballs for actual consumption.

@Rickshaw_Bohammer 5 лет назад

Surströmming is the most infamous

@toastrecon 5 лет назад

@@Rickshaw_Bohammer “Ah, Dusty! Infamous is when you're more than famous! This guy El Guapo is not just famous, he's IN-famous!”

@eshoras 4 года назад

Youre funny 🤣 Emil

@hyyyyl7903 5 лет назад

hey, its just gravlaks here in norway, but the real deal is rakfisk, made from trout or ørret (in norwegian), or arctic char (røye). that is a way more inter sting and imo better flavoring fish. I do like the grav-technique, but it's just as good with i. e. reindeer heart or moose heart, or different pieces from other kinds of game. but its important to remember that "graving" is just autolyse while "raking" is lacto fermentation. when we do rakfisk we usually eat it with sour cream, onions, and either flatbread, potato mash or potato lefse, a soft potato flatbread

@emmanuelbarracoso5575 5 лет назад

Wow, super super interesting! Thanks for sharing!

@johanrosenberg6342 4 года назад

Ahh, rakfisk... Perfect for when you can't decide between gravlax and surströmming, so you go for something in the middle.

@happy3818 4 года назад

No isnt sørstumming the stinking fish arghhhhhhh

@megsinzoa7424 4 года назад

That was 10 years ago, ever since the fish farms killed all the natural fish there is no more gravlaks or rakfisk. Its all meat heldt toghter chemically by toxins no human should consume. Forget theese traditions, capitalism killed them..

@deusifer30 4 года назад

Reindeer heart...🤤

@etherdog 5 лет назад

I really appreciate the "from scratch" approach. Knowing what is in your food and how it is made is central to healthy eating.

@MrMaltesumpf 5 лет назад

Gravlax reminds me of beautiful summer days in Sweden. When we had this for breakfast with all kinds of herbs and flowers from the garden.

@stephaniebogdanovic2194 5 лет назад

I just stumbled upon your channel a few days ago and as a chef, I am loving the content and clarity of your videos. Bravo.

@cactus7198 5 лет назад

Stephanie Bogdanovic i dont think you need to be a chef to enjoy his quality and content

@TheDemonThorn 5 лет назад

@@cactus7198 think they meant being more versed and skilled in cooking than the average viewer, that the video is so good even a chef can enjoy the subject of the video.

@cookingwithglen152 5 лет назад

Thanks for the mention of the precautions with the fish, I think some people don’t think about those things. Glad to see your channel growing you do very well from the filming, editing to the great explanations and recipe choices. Keep up the great progress Joshua, I’ll definitely be watching!! 😎

@phoebesmith3935 5 лет назад

I think that's true, however a lot of people worry too much, considering how low the risks are.

@capitandelnorte 4 года назад

As a norwegian it thoroughly warms my heart to see you making this dish. I also reccomend warm smoked salmon, which imo is far better then the much more known cold smoked variant.

@recoswell 2 года назад

hang on - there is a guy coming down the sidewalk that gives a shit

@bilalmalik5002 2 года назад

@@recoswell Damn, Didn't have to do him like that

@yeetmachine1737 2 года назад

Alt varmtrøget fisk er bare det bedste

@ridleyramos7657 Год назад

@@recoswell how about cold smoked chill pill for you

@sebec517 5 лет назад

Somehow I stumbled upon your croissant video, and I cannot get enough of your vibe. You’re great at giving directions, you’re hysterical, and I’m looking forward to more videos! Love and good vibes from central Maine

@shanaesmith1070 2 года назад

I never ever EVER comment on stuff (and this vid is kind of old so you probably will never see this), but I love all of your videos and you are so inspiring. Smoked salmon is one of my absolute favorite things and I have been wanting to make it for YEARS, but I was always too intimidated until I watched this video. I cured a whole 2.5 lb filet, smoked it with alder and oak chips, and then proceeded to eat the whole thing by myself over a few days. Literally life changing stuff. Thank you for this video!!!

@ODubya78 4 года назад

I just enjoyed the results of the optional cold smoke method and it was heavenly. Thank you for this!

@AriesSupertramp 5 лет назад

My all-time favourites are dill and coriander seeds. Mustard-dill sauce goes very well with it (Dijon mustard, honey, rapeseed oil, dill, coriander seeds).

@graphiteoffroad5583 2 года назад

Bro you inspire me to dig deeper into my culinary roots. My father and grandfather were both culinary experts and I'm headed that way also. Love all your content.

@Tallinyc 5 лет назад

i love everything about you and your videos, so thorough, great editing, articulate, and yum af content! dont forget me when you become hella famous ; )))))

@cosmicsandwich7307 5 лет назад

It takes a WEISSMAN to make such a proper, high quality instructional video.

@jdswift78 5 лет назад

It’s a relief to have some good new channels to watch regularly

@Jellooze 5 лет назад

FYI, in Swedish, its called "Gravadlax" Grav=grave, Lax=salmon. Gravadlax basically means buried salmon.

@jonasnicklas 5 лет назад

In Swedish it's either called "gravad lax" as two words or "gravlax" as one word, I've never seen "gravadlax" as one word. "Lox" is definitely wrong though, I don't think it's spelled that way in any Scandinavian language.

@backpackmatt 5 лет назад

Hmmm, I've never heard of Gravadlax aka "buried salmon." Very interesting!

@Jellooze 5 лет назад

@@jonasnicklas Yea you are right about the spacing, sloppy writing on my part.

@ebmar 5 лет назад

Gravlaks in Norwegian :)

@TovaHolmberger 5 лет назад

Yup lox is wrong in any language haha

@gurvzz 5 лет назад

You deserves more likes and subscribers Ur an amazing Chef and deserve a million subs by July

@lucyblair8667 3 года назад

he’s gotten over 3 mill now 😭

@LastEarBender 3 года назад

I just stumbled on this video last week - bought a cold smoking gun and made the lox over the weekend - it was hands down the best lox I've ever had. A thousand thank yous for doing this video.

@bleezuss1436 5 лет назад

i've been wanting to learn how to do this for awhile now!! thanks dude 🙌🏾

@Vanadisphoto 5 лет назад

I always do my own Gravad Lax for Christmas. This Christmas I couldn't find any salmon that had been frozen (I only had 2 days lol) so I used tuna fish instead. Well worth trying. And sugar/salt/coarsely ground white pepper and dill only is legio for true Scandinavian Gravad Lax. I only put it in a glass baking dish (no plastics!) and don't use too heavy pressure on it. Both gravad and smoked lax are delicious to quickly sear/broil in a pan (whole), leaving the core uncooked. Serve with potato rice with melted butter over (use a potato ricer). A totally new taste experience.

@honryskog9693 5 лет назад

Here in norway, the way my grandma makes it doesn’t even use something to push it down. Just flip it one time every day, and you’re good

@MichelleObamasBBC 2 года назад

thanks for the tip!

@sccello 5 лет назад

Sir, you are adorable. I will definitely be making this, as lox is one of my favorite foods too, and definitely will be keeping up with this channel. Cheers!

@torehansen5948 5 лет назад

My father used to work at a salmon butchery where they made ''Gravlaks'' and he learned to cure it in root bear and a mixture of salt and sugar as you showed in the video. He usually makes it during these christmas times. i must recomend you to eat it as we do, with some mashed potatoes and mustard sauce. ( he also puts alot of dried dill ontop of the salmon afther the cure) Great video!

@xeniabelocerkov8820 5 лет назад

Love this recipe thanks for sharing I just started my “gravlox yesterday :) let’s see how it works :) by the way I really like your channel !

@Hult774 4 года назад

Absolutely love your channel! Basically watch everything

@vijaygray 5 лет назад

I know it's very late requesting a Christmas Themed receipe. It's just a request which may happen or not but I shall wait but not insisting. I stand corrected. I very much like Joshua's approach even toward a simple receipe, very scientific and explecit. It demonstrates his hard work, detailing and copius amount of research. I am truly appreciative and trust his renditions. I totally admire his work and wish him well. That's all.

@JoshuaWeissman 5 лет назад

Vijay Gray Thank you so much for the kind words! That really means a lot to me! :)

@ntnnot 5 лет назад

Lax, with an a Edit. I see 'lox' is used in American English. I stand corrected then. European versions (Scandinavian, German) are with an a.

@KenDanieli 5 лет назад

In English it's usually lox and gravlax (not gravlox, but that is an alternate spelling.) I haven't seen lax.

@GodstoneHawk 5 лет назад

Lax is correct. Take it from nordic guy.

@GodstoneHawk 5 лет назад

@Fat Earther það mun vera skrifað lax á íslensku líka. Or, in Icelandic as well. Dont always leave us out. ;)

@tevann17 5 лет назад

Gravlaks, in norwegian. The swedes like the letter X, but it' s a "no, no" in most norwegian spelling.

@marcusriste739 5 лет назад

Directly translated from norwegian its called "grave salmon". And here its called gravlaks, not with an x

@Elvira_Axen 5 лет назад

You should definitely try gravlax together with something called hovmästarsås (which means waiter sauce I think?? Maybe butler sauce?? Idk..) Which is essentially a mustard sauce with dill. Perfect condiment for the perfect fish and pairs beautifully with new potatoes 😍

@emiliah2853 4 года назад

I recommend adding horseradish to the cure mix and serving with creamy aioli. It's so delicious and has a nice kick to it. It's also more festive and modern if the traditional dill isn't really your thing. We also often use whitefish instead of salmon. Serve with freshly boiled potatoes seasoned with dill and a butter-onion sauce.

@mrs_moose3546 3 года назад

It's always the best when I have an idea to make something and pappa has a video on it. Nice little surprise.

@NOTANOTHERCOOKINGSHOW 5 лет назад

Hey brotha. Great work here. Just found your channel. I appreciate your style. If you’re ever in NY, you’re always welcome in my kitchen.

@PaulHigham666 Год назад

I watch your channel as well. You are an inspiration!

@zaeemjafri Год назад

Would love to see this collaboration!

@FernandoGros 3 года назад

Made this every other week since early Feb. Wonderful!

@isbajanai8664 5 лет назад

I love your channel. Keep up the good content.

@morifukui641 5 лет назад

You're gaining a lot of traction on the view counts! Keep it up

@chris00gcg 5 лет назад

First, I’m addicted to this channel!

@seriann971 5 лет назад

Same.

@popopanda1 5 лет назад

Me too!

@xdex_tric8657 5 лет назад

same, its very simular to "Binging with Babish".

@chris00gcg 5 лет назад

xDEx_TriC yes I’m addicted to that too I watched his whole live stream the other day 😂

@victotyorvalhalla 5 лет назад

Awesome video! Can’t wait to try it out!🤘

@samfling5907 5 лет назад

I've officially binged your entire channel. Two things please make a video of cheap college food and a video on drinks.

@aldren2k898 4 года назад

I never knew how easy it was to make that, oh my god i must try this!

@TheChewedGaming 5 лет назад

My guy going to hit a million subs in no time

@baldrudiger7063 4 года назад

Chewedgaming nice

@whatnextsunshine3046 5 лет назад

Oh dear. I love this channel!!

@ncanellos Год назад

Love this ! and all your videos...Im cold smoking so I'm thankful you covered pink cure salt I'd like to learn more of the pink cure in this

@peachesjackofski8363 5 лет назад

I live in a fishing town in Scotland. My parents can remember when salmon was so expensive, it was a real luxury item. Now it’s available for most people to buy at a good price. No matter how good the farmed salmon is, it can never beat fresh/wild salmon. I’m lucky enough to have a father in law who fished for these in the wild, and now and again I get a smoked side. Nothing beats it-NOTHING! And I need to give him credit-he’s damn good at fishing. Go for wild salmon every time if you can.

@Skeleton43 4 года назад

"we're gonna make this from scratch. So here's timmy he is our trout"

@mikhailriverapagan4935 4 года назад

Every time Joshua says let's make this from scratch I think he's going to make another universe and make it evolve

@williamderosa8947 3 года назад

Every time I watch your video ... I get hungry. You are a master my friend ... keep it up.

@jepolch Год назад

Thanks for the recommendation about the portable smoker. I didn't know they existed. Bought one on Amazon. Thanks!

@lunaticx5266 2 года назад

Craving this food this morning, and I came right to your channel for a recipe

@samuelschor484 5 лет назад

Thanks for making this and well done.

@Chalky-ze6js 5 лет назад

A lovely subtle cure which I really enjoyed.

@SylvainMonette 5 лет назад

I'd love some cold smoking videos!

@christykarnes590 5 лет назад

Thank you! I can make my favorite food at home now:)

@user-wu8ui3hh7p 9 месяцев назад

One of the best video. Great job.

@einarwestlund 5 лет назад

Somebody has probably mentioned it already but. Lax translates to salmon and grav or in icelandic graf comes from að grafa which means to dig down. So, essentially salmon that has been dug down by spices. Anywho, great content, great video!

@davegi9073 4 года назад

Hey thank you very much for the recipe! I agree to the fact that not many sites talk about the salmon itself and how to treat it to get rid of parasites. But i still have a couple of questions and i really wish you could help me in finding some answers: - If I store the salmon in the refrigerator at an adequate temperature for one week (following FDA guidelines), how should i defrost it before starting to cure it? Is it ok to leave it outside the freezer and then put it back in the fridge for 48h? - How quick should i eat it once cured? / In how many days can it be safely eaten? I just discovered you and I really enjoyed the video! i'm looking forward to seeing all your other recipes :) Have a nice day

@threeoeightwadcutter2820 5 лет назад

Thanks for sharing. Do you think IT could work with a vaccuum sealer? Thanks for an answer

@yossiperl7424 2 года назад

Thanks, I made this recipe (without the smoking) and it turned out great. How long will it last in the fridge? If I want to make a large amount and preserve it for a long time, what's the best way to do so? I thought of keeping it in the cure inside the fridge and not washing it, or wash off the cure and freezing it. What would you say is the best way?

@capt_lone_startx5048 11 месяцев назад

I got 2, 1.5lb king salmon center cut filets and followed both the standard and smoked recipes and used the optional gin in both. I also add some juniper berries, red peppercorns and red pepper flakes. I let them cure for 2.5 days. The results are amazing. The fish is almost creamy and it slices sooo nicely (assuming you use a very sharp, thin blade). I do not have a smoke gun, so I set the fish on a rack over a bowl filled with ice, then put that on top of my smoker and placed a large bowl over the smoke stack and the fish. I let that go on and off for a total of 45 minutes. The smoke and the addition of curing salt set this over the top. The flavor is outstanding. I've decided that when I do this again, I'm going to heavily smoke the salt I use to cure the fish. It may be overkill on the smoke flavor, but I think its worth a shot.... Thanks Josh for the great recipe and instruction, this one is another winner.

@jameshaulenbeek5931 5 лет назад

Awesome! One of my supervisors likes to salt cure crappie. He packs them in salt and air dries them for...a few days? When they're dried to his liking, he keeps them in the refrigerator. It's very good, goes great with beer (or vodka - he's Russian).

@emilyrosin1369 5 лет назад

That b roll had me with tears in my eyes 🙌

@el4942 5 лет назад

great video as always

@sarahc409 5 лет назад

First I want to let you know that I love your videos. Secondly, I think there is a way to take cotton cloth and melt wax over it that will make it reusable, washable and environmentally friendly. There are some RU-vidrs that show how to do this. And 3rd please keep making your videos, even if I don’t make anything I still watch them all!

@Afroyogacollective 2 года назад

Def going to make this with steelhead trout!!! Once I dehydrated some lox, it was like salmon bacon🤤... Delicious

@Zessa 3 года назад

this video was shared by my culinary prof as an example hahahahaha, enjoyed it so I'm subscribing

@user-qx4ys5fc6v 5 лет назад

dude, you're awesome! subscribed for sure☆

@888TopGear888 5 лет назад

How long can you keep the leftovers in the fridge? What do I do with the leftovers???? K, thx

@slapdog1646 3 года назад

My mother would make this when I was little, we called it Gravlax, pronouncing the a’s like the word “at” is pronounced in American English. I have no idea if this is correct, but now you got me missing my moms cooking. I’m gonna make this, thanks.

@LimpyDog 4 года назад

Josh, I love your content, use your vids as a cookbook :D if you havent tried already you should also try the norwegian "lutefisk" :D its not for everyone. but I saw a nordic cookbook in your kitchen somewhere.

@vincentstalmans6174 5 лет назад

If you want to add great color and flavour you can also add grated cooked beetroot and orange zeste. Really delicious!

@ashleymainmakes 4 года назад

Love this! Have you tried any of the "smoked salt" with this? Just curious if it would be good

@Movie_Games 3 года назад

Can you put liquid smoke in the cure?

@pbs1982 3 года назад

Yeah. you can but someone would probably be all defensive that you didn't use real smoke. You can also use smoked salt. You'll need to experiment to make the taste what you want.

@ardisbell2923 4 года назад

Going to be doing that soon, that's for sure. Been craving a smoked salmon BLT for some time now

@jennarajantie4825 4 года назад

as a chef based in finland, i’d say you should try this with whitefish! add grated beetroot or smashed blueberries when curing the whitefish, so you’ll get some beautiful colours (will work with salmon as well, but the taste of whitefish boosted with beetroot is a-ma-zing)! add some orange zest as well!

@uro5749 5 лет назад

Finally a new vid 👌👌

@kpj9028 5 лет назад

i used to do a similar product with a frozen berry mix on the meat side. and then cure. and what would turn out was a gradual change from blue to purple to salmon pink meat. then slice thinly. it was quite beautiful and tasted great

@DavidFSloneEsq 4 года назад

I realize that this is an old video that I’m revisiting, but I’ve got a question: Is there a powerful reason for curing the salmon with the skin on? It seems to me that it would cure faster if it were being hit from both sides, and that then you be left with a fresh salmon skin to turn into some “quispy” deliciousness.

@Al.Brady. 5 лет назад

That Bagel tho! Yeah I have always said Gravalax, but what's in a name!

@Shiprok 4 года назад

looks fantastic!

@ktammi 4 года назад

I`ve been eating and making gravlax since I was a kid. Here we do it without sugar and you can pretty much spice it up with anything, dill of course is almost mandatory. As for the amount of salt gravlax is quite forgiving. There just needs to be quite a lot of it. In a warmer country with less strict food safety regulation you ofc need to be more careful when curing things.

@denargakocken 5 лет назад

To cure it with beetroot gives it an amazing colour also! We did it before when j worked at a typical Swedish restaurant in Stockholm.

@tom_olofsson 5 лет назад

My mouth is watering.

@reeb6 6 месяцев назад

Love the way you hot box your lox

@natedagreat95 5 лет назад

Curing with tarragon is lovely!

@nomeasurements6664 5 лет назад

Great method. I wonder how it would taste with lemon zest mixed in with the salt/sugar or even the use of lemon salt instead of regular salt.

@user-ln8ko7df7p 3 года назад

Caught 4 salmon in northern canada this summer, theyre in my freezer, im gonna try this out

@Pittbullkay 4 года назад

I'll chop the dill and add a tablespoon of honey and a half shot of aquavit, mix it together and apply evenly on the fish together with the salt/sugar. Gives a great taste and is my favourite for x-mas here in Norway. And don't forget the cold mustard sauce...

@danieludjiawan2432 2 года назад

Hi, I’m planning to try to make a cold smoke salmon. I see in your videos to add 1% of pink curing salt, may i know the reason need to add pink curing salt? And if i add pink curing salt, how long it can last in the freezer? Thankyou🙏

@johncoiro3877 3 года назад

Great recipe.Thanks. One quick question, you mention adding pink curing salt if smoking, but I'm not sure why. Is there a specific rational behind this addition? I smoke a lot of different foods and can't think of any chemical change that would produce additional bacteria that the pink salt would address, especially, if you cold smoke it in a cold environment (ie outside in the winter). Thanks again. I really enjoy your videos and don't mean this as a criticism, just looking for understanding.

@SylvieZen 5 лет назад

I'm your latest subscriber. Keep up the good work. You have gold between your hands. All that you cook looks so tasty. Greetings from France (please don't speed up your voice, it's difficult to understand you)

@elliotthenoodle 5 лет назад

I love how extra your videos are with doing everything from scratch and would love to see some more beginner friendly videos like the "Cooking isn't that hard" series. I made a goal for 2019 to try to cook more and I'm in desperate need for guidance!

@ZionbeatZ750 5 лет назад

Gravlox is a brand of instant gravy powder here in Australia so I was like 'oh dope he's gonna make instant gravy powder from scratch.' Then I saw the salmon and thought to myself, 'Aye, what's he doin?' Was giggling to myself for a solid minute, was awesome to learn a recipe from a different culture though. Thank you Joshua, Very Cool.

@clippedwings225 5 лет назад

This was a cool story *mate*

@angelaphsiao 5 лет назад

For the cold smoking, is that 1% pink salt in addition to the 15% salt already in the cure or do you replace 1% of the regular salt with the pink stuff?

@timothywiener5977 5 лет назад

I love gravlax! I've been making it for 15 years. it appears that the salt/sugar amounts are very subjective across the cooking spectrum. I have great results using 8% salt and 4% sugar, so the amounts you used did look like too much to my eye, but if it works for you that's great! I personally hate sweet tasting meats, so prefer the higher salt ratios. and of course, the original versions would have had no sugar at all!! I've hot smoked it with good results too, in a very smoky grill with the lowest heat possible until almost cooked. it loses some of the gravlax texture, but is still excellent, sort of a salmon ham or salmon bacon. keep up the good work!

@erinvittoriamusic 5 лет назад

What kind of fish do you use (farmed or wild caught), if I may ask? And do you freeze it for a certain amount of time beforehand? I'm a bit nervous of having some parasites in there.

@timothywiener5977 5 лет назад

@@erinvittoriamusic, I may be a foodie, but I'm not a gourmand, so I can't taste any difference between wild and farmed, so I almost always buy farmed, or whatever is on sale. YMMV, so try both and see which you like. I don't freeze my salmon. almost all fish sold at a supermarket has been commercially flash frozen and any parasites are dead. IF I someday purchase from a fish market where the likelihood of the fish being fresh is higher, I might freeze it. I hope this helps??

@erinvittoriamusic 5 лет назад

@@timothywiener5977 This totally helps, thank you!

@MatBarbe 5 лет назад

Great channel! I really like what you're doing. Question: Why pink salt if cold smoke? Since it's kept into the fridge. 1% seems a lot too.

@airysama8812 5 лет назад

I'm not him so I can't say with 100% accuracy but the fact he specifics the pink curing salt with nitrates it's for the same reason that corned beef, and bacon used them at least here in the states. To keep the pink color. If so it's not required but it could look a bit odd to what most people are used to.

@finn127 3 года назад

curing salt, nitrate is a no-no in Norway used on fish. It can apparently start processes that causes developing of carcenogenic substances.

@soymilkbreath 4 года назад

Hey Joshua, when I tried this I found a bunch of juice had leaked out my salmon onto the tray it was on - is that normal?

@jberenden 3 года назад

Is it an option to vac pack the salmon with a foodsaver during the cure? Is there a reason not to do that?

@ryanmah8462 2 года назад

My piece of salmon was around 700g and around 2 - 3cm thick, so I used 105g of sea salt and 105g of sugar. I cured it in the fridge for almost 48hrs. After slicing thin, each piece super salty. Is this expected? Did I cure too long? Did I use the wrong salt (sea salt vs kosher)? (I didn't want to risk eating after 24hrs - it's fresh caught salmon that's been previously frozen but not down to 0F for 72hrs).

@vx8431 4 года назад

We also take thicker cuts and sear or broil and serve warm of Gravlax its pretty nice it increases the salt even more

@PiaMalmberg86 2 года назад

First of all, as a swede, thank you for showing the world our culinary culture, also, I love fish :) Second, and this is more for just some knowledge and not a critique, languages are hard :) In Sweden when we talk about this dish in every day life we call it 'Gravad lax', I've only every heard the word 'gravlax' on its own when I went abroad :) The only time we say 'gravlax' is when we say it in the word for the sauce for gravad lax, we would say 'gravlaxsås', which means sauce for gravad lax :) Also, 'Lox' is not a word, we never say 'Gravlox' :) Also, we use dill to this, like always, I have never had a Nordic gravad lax without dill