[Curing Fish and Gravlax]

Thanks Gifted

I will try the vodka... though i live in the caribbean so halibut is not available (neither is fresh salmon which is why the level of "success" with my first gravlax was not so good. -grin) I will aim for a firm fleshed fish and see how it turns out.. I actually cured in sugar and salt for a day and then in cognac and herbs and pepper for another 2 days ... i did follow instruction to weigh it down but didnt really feel the weights had any real impact.. what is supposed to be the point of them?

i love raw fish any way i can get it... am gonna enjoy experimenting with gravlax tecnique.. i am poked, ceviched and crudoed out/

And i love the idea of a sweet dressing

thx

[Curing Fish and Gravlax]

Hi Everyone,

I just semi successfully made my first gravlax this week and am wondering if anyone has any suggestions for other fish to "cure" (guess i cant call it gravlax if not salmon) in the gravlax style... i am on a roll and wanna keep "playing". Perhaps switch the herbs and add tequila or rum to some... any ideas?

[Death to brining]

Try the brined shrimp, trust me, it makes a big difference.... when I serve shrimp cocktail style with a variety of sauces I always always brine (not always when sauteing shrimp with other ingredients) ... i think there was a Confusius quote or chinese proverb that read something like "to taste good, a fish must swim three times, in water, in butter and in wine" ... same idea with shrimp, but 3 salts (brine, boiling salty water and ultimate salty sauce like a tarragon parsley sauce or a great miso sauce...or a capery olived tartar... or... )

gotta go... sudden hunger strikes again

Happy Brining!

[Death to brining]

I agree... although I am not american and therefore not a fan of the turkey, I wouldnt consider making one without brinning... big bird, dry bird.

brining is my friend... love brining tiger shrimp (in a salt, garlic, lemon, bay leaf), after deveining for 1 hr, then cooking... end result always a "plumber" shrimp

[Cookbook recommedation]

I have enjoyed the Periyali (NY restaurant) book... but that's especially because I love that restaurant and always wanted to recreate