Making gravlax this weekend...is it okay to buy the farm salmon from Costco and use this? Or should I buy the wild from a seafood store.... while the recipe says to "lay skin side down"..I would think you would want it without the skin. Any comments? The recipe is basically a salt and sugar rub for 24 hours, then pour water over it for another 24 hours (Gustav Anders recipe)
Making gravlax this weekend...is it okay to buy the farm salmon from Costco and use this? Or should I buy the wild from a seafood store.... while the recipe says to "lay skin side down"..I would think you would want it without the skin. Any comments? The recipe is basically a salt and sugar rub for 24 hours, then pour water over it for another 24 hours (Gustav Anders recipe)