Curing Fish and Gravlax

[Aji]

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?

[Gifted Gourmet]

one such preparation is here

Vodka Marinated Halibut Gravlax with Rocket Greens and Melon Dressing

Tuna Gravlax recipe

even more variations: English, Swedish, etc

Martini Cured Gravlax (scroll down for recipe)

[Smithy]

Isn't ceviche a Mexican take on cured fish? (Sorry, no recipes at hand, just an idea.)

[Aji]

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

[M.X.Hassett]

Gifted how did it come out texture, taste etc... did you make the melon dressing if so how was the combo. On another note has RCB replaced B. Menard yet?(New thread maybe)

Edited August 22, 2005 by M.X.Hassett (log)

[Gifted Gourmet]

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?

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Every single gravlax recipe has instructions to weight the fish down during the curing ... the pressure on the salmon flesh presses the salt/sugar/dill mixture deeply into the fish and aids in the curing process. I personally have a tin foil wrapped brick which I use and reuse each time ...

My recipe and an actual photo of my finished gravlax!

am wondering if anyone has any suggestions for other fish to "cure"

Cured Snapper

Maple Cured Trout

Tasso Cured Red Snapper

[carswell]

guess i cant call it gravlax if not salmon

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Thanks for mentioning that. It's one of my pet peeves. Earlier rant here.

i am on a roll and wanna keep "playing".  Perhaps switch the herbs and add tequila or rum to some...  any ideas?

Following a tip from Julia Child, I sometimes rest the salmon on a bed of spruce or juniper branches when curing. (Don't try this if you're using skinless salmon. Then again, authentic gravlax isn't made with skinless salmon.) I've never seen it done in Sweden, however.

Last summer, friends served a delicious first course of ahi tuna cured gravlax style with a kind of deconstructed salade niçoise. If you're interested, I might be able to finagle the recipe from them.

Another friend cures salmon in gin and then uses it to make new-age sushi appetizers.

Every single gravlax recipe has instructions to weight the fish down during the curing ... the pressure on the salmon flesh presses the salt/sugar/dill mixture deeply into the fish and aids in the curing process.

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The main role of the weight is to press liquid out of the fish, not to press flavourings in.

[Gifted Gourmet]

The main role of the weight is to press liquid out of the fish, not to press flavourings in.

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Of course! and I should have said that when the weight is placed upon the fish, the liquid which comes out is then used to "baste" the curing fish over the ensuing few days .. thanks for clarification, carswell!

[jayt90]

Isn't ceviche a Mexican take on cured fish?  (Sorry, no recipes at hand, just an idea.)

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There are variations throughout Central and South America, As far south as Argentina.

[Sam Salmon]

Caribbean fish like Dolphin-aka Dorado/Mahi Mahi-would cure up nicely.

Try grilling your cured product briefly for something completely different.

[KatieLoeb]

Between two flesh-sides-facing sides of the same fresh salmon place two bunches of fresh Dill, Coriander seeds, sugar, kosher salt, crushed peppercorns, a healthy sprinkle of Cognac.

Wrap tightly in plastic wrap and place in a large loaf or baking dish. Weigh down with foil wrapped bricks or heavy cans.

Cure weighted down for three days.

Unwrap and drain and scrape off seasonings. Serve freshly sliced with a spread of blended goat cheese and cream cheese with fennel seeds and toasted baguette slices.

None of this is ever left over.

[M.X.Hassett]

Katie, Yum

[alanz]

It's been a while since Lauren and I have made gravlax... but when we do make it we follow a technique we read somewhere that makes a nice difference.

We put some onions through a vegetable juicer and add the juice to the dish as the liquid base for the brine. The oniony flavor complements the dill and salt wonderfully.

Now I should go make some soon and post photos of the process. I'm also keen on doing some cold smoking...

Oh and yes, I'll add my vote... lox is not smoked < s >

[Gifted Gourmet]

Now I should go make some soon and post photos of the process.

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Many thanks for the advice on adding onion juice .. I will try it next time!

And please post your pictures on the process!!

[Amy Viny]

Now I should go make some soon and post photos of the process.

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Many thanks for the advice on adding onion juice .. I will try it next time!

And please post your pictures on the process!!

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Tell me Gifted can you make gravalax with skinless salmon sides? Several stores in my area are offering salmon skinless lately.

[Gifted Gourmet]

Tell me Gifted can you make gravalax with skinless salmon sides?

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That is precisely what I buy at Costco for my gravlax! I really am none too fond of eating the skin of any fish .. just a personal peculiarity ..