Comments on: Homemade Gravlax

By: Jen

Jen — Wed, 19 Aug 2009 19:32:22 +0000

Amanda — I am unfortunately no food safety expert, so I can’t say for sure whether your gravlax is absolutely safe. Typically, sushi grade fish is frozen for multiple days to kill any parasites, but the exact number I don’t know.

But that all being said, people have been making gravlax for hundreds, maybe thousands of years, during most of which freezing technology did not exist. Yes, there’s a chance you’ll get sick, but I tend to trust traditional methods of food preparation. I’d love to hear how yours turns out!

By: Amanda

Amanda — Mon, 17 Aug 2009 16:29:05 +0000

I’ve learnt Gravlax from my auntie, and i always finish every single piece of em on the table at gatherings.

Like last night, i made Gravlax, but i’m afraid something might happen to me if the salmon i used is not fresh above safety standards, or the salmon is not cured till the safety level to be eaten.

I dont use sea salt, i use just normal table salt to cure the fish.

So question for you is, is my gravlax safe to eat? (The salmon i got, is fresh salmon i froze for a day.) I hope i dont get any terrible stomachache from eating, but i cant wait to eat it!

By: katy

katy — Sun, 15 Mar 2009 22:57:42 +0000

This is on my list of recipes to try, but I’m so confused about what types of fish to buy! I wish fish could be labeled “sushi grade” or not at our fishmonger! I’ve tried internet searches to figure it out, but nothing conclusive yet. :-)

By: denise

denise — Tue, 10 Feb 2009 21:16:39 +0000

no posts since december. just missing your posts…hoping you’ll be back soon.

By: Nate

Nate — Thu, 15 Jan 2009 21:41:33 +0000

So there’s no alcohol in this recipe at all? Interesting.

I wonder how it would be if you added fennel fronds along with dill.

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