Gravlax [Cooking]
2007 Apr 6
Gravlax is very easy to make, and much less expensive to do so in comparison to storebought, plus you can customize/experiment with your own. You need a side filet of the freshest salmon you can find with the skin on (ask your fishmonger/counter-dude), try to use wild salmon if possible. Then you need curing ingredients, like lots of good quality pure salt (kosher), pepper, a small amount of sugar, and lots of dill. Combine the salt, sugar, pepper and coat your filet entirely, then layer your dill sprigs on top and wrap the entire concoction tightly with some plastic wrap. Let it sit in your fridge for a few days, turning every day, until cured nicely (3-5 days). Remove it, rinse the filet to remove the salt and dill, pat the salmon filet dry with paper towel or other absorbent towel, and serve!
It's pretty easy... just takes a few days... some people use other ingredients in their curing process, other herbs, no pepper, more pepper, some add alcohol in there like vodka or gin to impart that extra oomph... it's a fun thing to experiment with! Just make sure your salmon is fresh...
It's pretty easy... just takes a few days... some people use other ingredients in their curing process, other herbs, no pepper, more pepper, some add alcohol in there like vodka or gin to impart that extra oomph... it's a fun thing to experiment with! Just make sure your salmon is fresh...
2007 Apr 6
Please keep in mind that the jury is out on whether curing salmon for 3-5 days will kill any parasites (e.g. tapeworm larvae) in it. Make sure any salmon you use has been frozen below -20°C for at least a week.
I know the US FDA requires any parasite-prone fish like salmon to be frozen if it is to be served raw. I don't know if we have similar laws in Canada. I'd expect that any salmon labelled as "sushi grade" has undergone the requisite freezing step...
I know the US FDA requires any parasite-prone fish like salmon to be frozen if it is to be served raw. I don't know if we have similar laws in Canada. I'd expect that any salmon labelled as "sushi grade" has undergone the requisite freezing step...
2007 Apr 7
The alternative to this, if you're leery of the tapeworm, is to buy hot smoked salmon which is available at Pelican Grill on Bank Street (or from my grandpa, LOL). It's a very high quality product, but much different in taste, more like grilled salmon. If you've ever had kippered salmon or game meats, you'll know what I'm talking about...
However, if you're very paranoid, and I wouldn't say those thoughts are irrational, you could cure your salmon, then vacuum seal the lot of it and toss it in the freezer. Then, let it defrost and serve as per usual. This of course doesn't solve any bacterial growth issues, but it addresses the tapeworm larvae issue. My family commonly vacuum seals their freshwater fish catch and freezes it for this very reason... but they don't usually cure it.
Additional caveat: farmed salmon is commonly from frozen, at least, according to my fishmonger buddy. If you get wild salmon (which shouldn't be available at this time of the year in Ottawa from fresh), there may be more of a risk of tapeworm since it may not have been previously frozen for a long enough period to kill the larvae. Some food for thought... har har...
However, if you're very paranoid, and I wouldn't say those thoughts are irrational, you could cure your salmon, then vacuum seal the lot of it and toss it in the freezer. Then, let it defrost and serve as per usual. This of course doesn't solve any bacterial growth issues, but it addresses the tapeworm larvae issue. My family commonly vacuum seals their freshwater fish catch and freezes it for this very reason... but they don't usually cure it.
Additional caveat: farmed salmon is commonly from frozen, at least, according to my fishmonger buddy. If you get wild salmon (which shouldn't be available at this time of the year in Ottawa from fresh), there may be more of a risk of tapeworm since it may not have been previously frozen for a long enough period to kill the larvae. Some food for thought... har har...
Ferley
I`ve been really curious about trying gravlax. Has anyone here had it?
Did you make it yourself or purchased it somewhere (if so where)? I imagine it must be fairly pricey...?