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#731976 - 01/09/12 10:52 PM Gravlax... another interpretation.
eyeFISH Offline
Ornamental Rice Bowl

Registered: 11/24/03
Posts: 10516
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#733520 - 01/16/12 02:52 PM Re: Gravlax... another interpretation. [Re: eyeFISH]
Driftin' Offline
Repeat Spawner

Registered: 04/29/06
Posts: 1436
This one appeals to my paternal Swedish heritage....
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#736881 - 01/30/12 08:16 PM Re: Gravlax... another interpretation. [Re: Driftin']
fishmaster Offline
Spawner

Registered: 02/18/00
Posts: 630
Loc: Rowers Seat
Looks amazing! Now I just have to wait til this spring or summer for some fresh Salmon!!

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#736887 - 01/30/12 08:27 PM Re: Gravlax... another interpretation. [Re: fishmaster]
Todd Offline
Bumpin the 6X9's

Registered: 03/08/99
Posts: 21551
Loc: Seattle, Washington USA
That looks fantastic. Next dead fish will get that treatment.

Fish on...

Todd

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#736927 - 01/31/12 05:56 AM Re: Gravlax... another interpretation. [Re: Todd]
stlhead Offline
River Nutrients

Registered: 03/08/99
Posts: 6830
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#789226 - 09/29/12 10:04 AM Re: Gravlax... another interpretation. [Re: stlhead]
Todd Offline
Bumpin the 6X9's

Registered: 03/08/99
Posts: 21551
Loc: Seattle, Washington USA
I've got half a Grays Harbor Chinook getting the treatment right now...did it up yesterday around lunchtime, tomorrow I'll have a lunchtime report on it wink

Fish on...

Todd

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#789356 - 09/29/12 10:51 PM Re: Gravlax... another interpretation. [Re: Todd]
Chuck S. Offline
Purple Passion

Registered: 02/19/03
Posts: 14392
Loc: waiting on the hope and change...
since I dont eat raw food ... I am gonna try the first part, then introduce it to fire.

sounds good
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#789392 - 09/30/12 03:21 PM Re: Gravlax... another interpretation. [Re: Chuck S.]
Todd Offline
Bumpin the 6X9's

Registered: 03/08/99
Posts: 21551
Loc: Seattle, Washington USA
Just ate about a pound of it...it's like proscuitto, only with a bit of very, very good salmon flavor...I will be making a lot more of this in the future.

Fish on...

Todd

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#789428 - 09/30/12 09:06 PM Re: Gravlax... another interpretation. [Re: Todd]
stonefish Offline
King of the Beach

Registered: 12/11/02
Posts: 3323
Loc: Carkeek Park
Should the fish be frozen before making Gravlax?
I've seen a few recipes that suggest freezing the fish for a week to kill any possible parasites.
Thanks for your input on this.
SF
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#789437 - 09/30/12 09:52 PM Re: Gravlax... another interpretation. [Re: stonefish]
Todd Offline
Bumpin the 6X9's

Registered: 03/08/99
Posts: 21551
Loc: Seattle, Washington USA
Don't know if it has to be if the fish came from saltwater, but mine was...

Fish on...

Todd

P.S. Chuck..."cooked" is a term that includes a lot more than "adding heat"...and stuff cooked with vinegar or booze (pickled) or dehydrated, or smoked, is every bit as cooked...and often times more "cooked"...than rare or medium rare meat from a restaurant.

"Raw" or "uncooked" is taking off the animal and eating it.

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#789487 - 10/01/12 10:00 AM Re: Gravlax... another interpretation. [Re: Todd]
stonefish Offline
King of the Beach

Registered: 12/11/02
Posts: 3323
Loc: Carkeek Park
My fish came out of the salt yesterday, but I'm going to freeze it for a week or so just to be safe.
I've got a super simple Gravlax recipe my friend uses that I'm going to try first.



Edited by stonefish (10/01/12 10:01 AM)
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Go Dawgs!
Founding Member - 2015 Pink Plague Opposition Party
Lifelong Washingtonian......I'd rather rust then melt.
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#789568 - 10/01/12 03:27 PM Re: Gravlax... another interpretation. [Re: stonefish]
AP a.k.a. Kaiser D Offline
Hippie

Registered: 01/31/02
Posts: 4296
Loc: B'ham
I do believe that salmon (even a salt fish) are supposed to be frozen if they are not cooked going to be cooked with heat.

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#790892 - 10/08/12 04:03 PM Re: Gravlax... another interpretation. [Re: AP a.k.a. Kaiser D]
Dogfish Offline
Poodle Smolt

Registered: 05/03/01
Posts: 10428
Loc: McCleary, WA
Caught a nice 10lb GH silver yesterday that will get this treatment. The filets turned out perfect. She's in the freezer today, so I'll start her on this process when I get back on Thursday.

Does anyone give them a light smoke (1-2 hours), and do they hold up well frozen, like smoked salmon does?
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#792045 - 10/14/12 10:01 PM Re: Gravlax... another interpretation. [Re: Dogfish]
Dogfish Offline
Poodle Smolt

Registered: 05/03/01
Posts: 10428
Loc: McCleary, WA
First batch started after the filet being frozen for a week. Only used one beet finely grated. It covered it completely.
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#792582 - 10/16/12 08:53 PM Re: Gravlax... another interpretation. [Re: Dogfish]
Dogfish Offline
Poodle Smolt

Registered: 05/03/01
Posts: 10428
Loc: McCleary, WA
Done!

What it looked like after I removed the weighted pan above it.


Opposite side.


After the crap was removed.


Nom, nom, nom.


Sauce is similar to Jamie Oliver's, but changed slightly based on what I had on hand. Good eats!
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"Give me the anger, fish! Give me the anger!"

They call me POODLE SMOLT!

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#792657 - 10/17/12 08:55 AM Re: Gravlax... another interpretation. [Re: Dogfish]
Todd Offline
Bumpin the 6X9's

Registered: 03/08/99
Posts: 21551
Loc: Seattle, Washington USA
I loved it, and I'm going to be making more here real soon, like as soon as I get back from Forks next week wink

Fish on...

Todd

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#792717 - 10/17/12 01:12 PM Re: Gravlax... another interpretation. [Re: Todd]
AP a.k.a. Kaiser D Offline
Hippie

Registered: 01/31/02
Posts: 4296
Loc: B'ham
Not sure if it is true, but I've always read not to make gravlax in a metal container. I'm not sure if the problem is related to it picking up a metallic taste or if it has to do with the curing?

Those beets certainly make it look a little wild!

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#792728 - 10/17/12 02:12 PM Re: Gravlax... another interpretation. [Re: AP a.k.a. Kaiser D]
Dogfish Offline
Poodle Smolt

Registered: 05/03/01
Posts: 10428
Loc: McCleary, WA
Neither the "juice" nor the salmon came in contact with the pan until I unwrapped it. The first picture kind of shows that. I also don't wet or dry cure meat in metal containers because of some metals being a "reactive container," even though stainless steel isn't supposed to be reactive. Never tried curing meat in stainless, but I know aluminum is a big NO. There was no metalic taste at all.

I do need to adjust the salt down a little bit, and maybe up the sugar. Possibly shorten the curing time to 36 hours.
_________________________
"Give me the anger, fish! Give me the anger!"

They call me POODLE SMOLT!

The Discover Pass is brought to you by your friends at the CCA.

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#792762 - 10/17/12 03:39 PM Re: Gravlax... another interpretation. [Re: Dogfish]
STRIKE ZONE Offline
GOOD LUCK

Registered: 08/09/00
Posts: 11263
Loc: Hobart,Wa U.S.A
Baarrrrfffffffffffffffffffffffffffffffffffffffffffff.Good luck,
SZ

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#792773 - 10/17/12 04:17 PM Re: Gravlax... another interpretation. [Re: STRIKE ZONE]
Dogfish Offline
Poodle Smolt

Registered: 05/03/01
Posts: 10428
Loc: McCleary, WA
Bernie, it tastes pretty good. Kind of like lox, but a firmer texture.
_________________________
"Give me the anger, fish! Give me the anger!"

They call me POODLE SMOLT!

The Discover Pass is brought to you by your friends at the CCA.

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