TasunkaWitko Tries Gravlax

[bbally]

Deciliter in lower case letters. Decaliter in upper case letters.

6.76 tablespoons

or .422 of a cup.

 

[hoser]

Thanks Bally

 

[tasunkawitko]

i forgot to mention!

this turned out so good tat i see no reason to change anythng in the recipe next time i make it. the only thing i would do different is use scubadoos method with a ziplock OR vacuum-seal it the way RIVET did when he made his.

less mess, less fuss.

also, if i plan to smoke it, i like scuba's suggestions with brown sugar etc.

thanks for going on this journey to sweden with me!

 

[bbally]

For the public that reads this. Lets bring the food safety up to specification so we don't get anyone sick.

Salt curing of fish is allowed when we control pathogens correctly. The only thing not mentioned in your method that should be performed it the mitigation of sea-worm and round worm infection.

The following proceedure should be added for people attempting this at home to ensure they meet the food code for a haccp protocol.

Parasites, such as roundworms, can naturally reside in salmon regardless of if it was frozen or fresh. For safety, use salmon that has been commercially frozen or freeze the salmon yourself to at least -10°F (-23°C) for at least 7 days. Alternatively, you can freeze the salmon after you have cured the fish, but make sure you reach those minimum conditions.

This step will prevent nasty worm infection.

This type of salt only product also requires refrigeration for storage and should not be vacuum packaged.

 

[tasunkawitko]

bbally - i appreciate your mentioning this as i neglected to. rivet and i went over it on his gravlax thread, but when i started my own it slipped my mind to include this information.

thanks!

 

[the dude abides]

Not a fan of salmon but kudos to you for the patience to do something like this.

for sharing something new.

 

[tasunkawitko]

thanks for the points, my man! it was quite an experience. i'll admit that i am normally not a fan of salmon, either - i prefer trout. but this was very good and it seemed to bring out the essence of salmon without shoving it right in your face. a very interesting and pleasurable experience.