Comments on: Homemade Gravlax

By: Michael

Michael — Sat, 08 Oct 2011 12:32:56 +0000

Flavia, the Gravlax made in this manner should keep in the refrigerator for a good week (if you can keep from eating them for that long) or a bit longer. Not as long as smoked. When we made gravlax in school we also placed a weight on them while they cured to help press some of the liquid out ~ the longer they are to keep the less liquid you want in them.

By: Homemade Tempeh | Modern Beet

Homemade Tempeh | Modern Beet — Fri, 24 Jun 2011 16:02:55 +0000

[...] of you know, I have a thing for making things from scratch — tofu, jam, pickles, limoncello, gravlax, sauerkraut, and sausage to name a few. Tempeh had been on my to-make list since seeing the [...]

By: flavia

flavia — Thu, 24 Feb 2011 02:25:25 +0000

once i make the gravlax,can it be stored for an extended period completely under oil and refrigeration?

By: Форель соленая с укропом | Кулинарные заметки

Форель соленая с укропом | Кулинарные заметки — Mon, 10 Jan 2011 15:27:50 +0000

[...] взят здесь. На мой вкус много сахара, в следующий раз попробую [...]

By: Lifesart

Lifesart — Sat, 18 Sep 2010 21:20:50 +0000

Henny -

I used your receipe twice this summer and it is absolutely wonderful. The second time I made a whole fish and some is in the freezer now where it will not be much longer, now that I have found this page again, and reread.
My husband’s cousin owns a fish market and I buy sushi there too and never worry about getting sick and never have. I love fish too much to even think about it and raw fish best of all.
Thanks Jen, for reminding me of what is good in this world!

By: Henny

Henny — Tue, 15 Jun 2010 14:50:55 +0000

I find the Gravlax absolute treat and is always a success with my quest
Its nice to use some more ingredients to give it a kick
After treating it with the basics, Salt and (brown) Sugar I add generous fresh ground pepper.
Then modestly sprinkle Brandy (reasonable quality) over the salmon and cover with plenty off dill. Don’t be stingy.
Rap the Salmon in a clean kitchen towel and place it on a tray. Place the second tray on top and place this I the cooling. I put plenty of weight on top of the tray. This helps the process of draining out the liquid.
Every 12 hrs, replace the wet kitchen towel and carefully rap the salmon back in a clean one. Turn the salmon and place it back in the cooling. Do this for three days.
After this process take it out. Remove the dill and wipe with a wet hand the salmon clean. Its okay when some spices remain. Slice its very thin and serve with lemon and capers.
When you cured a large salmon it’s no problem to rap the fish in cellophane and store in the freezer.
Try it you love it.