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gfweb

gfweb

I agree with @TicTac ,my gravlax is not so opaque.  I start with the back end of a filet typically, after I've portioned out dinner-sized filets.  Coat it with salt and sugar until it can hold no more...some dill...then into a ziploc and compress with another plate and a big can of Cento San Marzano tomatoes. Must be Cento.  Two or three days later its gravlax.  Looks like the nova you get at the deli.

gfweb

gfweb

I agree with @TicTac ,my gravlax is not so opaque.  I start with the back end of a filet typically, after I've portioned out dinner-sized filets.  Coat it with salt and sugar until it can hold no more...some dill...then into a ziploc and compress with another plate and a big can of Cento roma tomatoes. Must be Cento.  Two or three days later its gravlax.  Looks like the nova you get at the deli.

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