Archive for the Category ◊ gravlax ◊
After 72 hours, I took the gravlax out of the fridge (for those who missed part 1, you can catch it here).
Was it worth it?
Follow me upstream
I love salmon. It’s not hugely common in Floridian cuisine, partly because it’s imported hundreds or thousands of miles, partly because there are so many other warm water fish swimming off our coasts.
It’s one of my favorite fish not only for it’s meaty, oily taste, but because of the versatility. It can be served raw, cooked, variations in between, smoked, jerkied, or cured, and I like it all. I had a business trip to London a few years ago, and though there may be jokes about English cuisine, I ate Scottish salmon virtually every meal.
I’ve never actually had gravlax, though. I’ve had the similar lox and other cured varieties, but nothing authentically Scandinavian. Summer is wild salmon season, and July’s Saveur magazine had several salmon articles, including a method for making gravlax in the fridge, in 2-3 days. My local store had a sale on wild coho salmon, so I decided now’s the time.
Follow upstream….
