anyone ever tried gravlax here? worth the work? suggestions on

>>9057132
1 salmon filet
cover with a mixture of 500g sea salt and 250g sugar
let in the fridge for 24hrs
next day wash the salt away and let the filet in cold water for 20 min,
dry it and over it with herbs/lemon zests/spices, put it in the fridge for 2 more days at least...

>>9057132
>>anyone ever tried gravlax here?
I'm surprised there are people who haven't ever eaten it.

>> worth the work?
Absolutely, it's very very easy to do. Very little effort.

>>suggestions on how to do it?
I followed the directions in the book Charcuterie by Ruhlman. Very easy. What I've noticed is the quality and freshness of the fish is very important. Get the best salmon you can find.

>>9057177
how long will it last?

>>9057198

Weeks if not months. It's cured. The whole point is that it preserves the food. This is what people did to preserve fish back int he days before refrigerators.

>>9057212
kk then i will try it out, thanks
>>9057192
>I'm surprised there are people who haven't ever eaten it.
i live in an area where foreign food is not a thing and where fish is not a thing too so that's it

>>9057198
2 weeks if wrapped in foil
but I have a vacuum machine so I can keep it longer...
It's not so much cured like a dry ham or sausage .. Fish had more water in the flesh, but you can make a big batch and freeze it easily in smal portions (it freeze better then fresh fish, less water in it)

>>9057225
i've seen it prepared with a stone on it to push out more water, is that unecessary?

>>9057232

Using a weight helps. It doesn't have to be a stone, just use your imagination. Grab a thick, heavy plate. Or a stack of plates. The bottom of a cooking pot/pan. Or grab a brick and wrap it in plastic wrap so it has a clean smooth surface.

>>9057132
What does what I can only presume to be a brand of over-the-counter laxativea have to do with salmon?

>>9057232
since I do it with 4-5 salmon (8-10 filets) in one batch I don't need stones, the fish is heavy enough ...

>>9057241
Gravlax is cured salmon.

The name literally means "cured salmon".

>>9057259
i wanted to start with a small piece since i wanna practice it before mass production
after it's ready, must be stored in fridge? or room temperature

>>9057271
>must be stored in fridge?
yes... or you are living in alaska in winter...

As I sad : it's not like beef jerky or dried ham or sausages. .. It's still raw fisch, even if the salt and sugar help for the conservation ( in Scandinavia they keep it underground in a naturally cold place due to permafrost-> graved)

>>9057271
It will last a lot longer in the fridge.

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>>9057132
Yes. Cured salmon is baller.

If you cut it right, you can also plate it so that it looks like a tulip.