Gravlax?

Wefings":2ekp6g1y said:
Non iodized kosher salt I presume?
Marc
Click to expand...

Actually, no - even though that's what I used for brine when smoking.

I read several reports of excellent results using large crystal sea salt - which I just happened to have on hand. I didn't think to check whether it was iodized or not, but I just took a look - it is.

RE ratio - I did do 60/40, sugar/salt. And I'm glad I did...50/50 would definitely have been too salty, at least with a cure time of three days for the amount fish I used. I thought it came out perfectly, as did my family who was visiting. Dana thought it was just a tad salty, but only when eaten alone...when she had it on a bagel with cream cheese, she thought it was perfect as well.

The actual mix:

6 TB Sea Salt
4 TB White Granulated Sugar
5 TSP Fresh Ground Pepper

I think the slab was about 2 lbs. - but didn't weight it. The slab I'll be fixing up today, looks to be pretty much the same. I'll weigh it this time, just to make sure.

Also, I used fresh dill - layered pretty thick. No fish was left unexposed, and the dill was stacked 3-4 sprigs tall. I also took the advice read somewhere else, to keep the dill whole - made removing it far easier when unwrapping the fish.

I'll take pics of the next batch, both prep and finished.
 
Thanks Bill, I'm ready to start a batch this weekend but my fish pieces are very thick. I would guess that the amount of salt/sugar is dependent on both the weight and thickness of the filet? I will have to do a little experimenting.
 
Im no Alton Brown [although we both like BMW motorcycles ] but I believe the non Iodized salt is the preferred chef's salt . I always use it for curing and cooking . Keep the iodine on the table.
Morton makes a product called Tender Quick that is very useful with meats ,fish and Poultry as well as Salmon .Its a secret weapon for the pantry . Corned Beef ,Lox ,Pork Products ,Smoked Turkeys ,Smoked or cured Tuna , Sausages,etc all can benefit from this product especially if you vacuum pak . It prevents anaerobic bacterias from growing [think botulism]and makes for great texture and color .Yes its the perfect blend of salt,sugar ,nitrites and nitrates.Dont O.D. on it,use as little as you can get away with.
Just a tip from the floating kitchens of Wefings .
Marc
 
Well you've all made me hungry for Gravlax and I normally make it around Thanksgiving and Christmas but I'm headed to the store for supplies.

I use a recipe from Portland chef Caprial Pence and yes, it too is easy. Hers does however have an Asian flair which we have come to enjoy and will serve it on thin sliced bagel with a touch of wasabi cream cheese we make up.

1 1/2 pound salmon fillet - skin on
2 Table spoons kosher salt
1/4 cup brown sugar
1/2 teaspoon chile flakes
1/2 teaspoon five-spice powder
1/2 cup peeled, thinly sliced fresh ginger root

You put the salmon on plastic wrap and cover it with the ginger root top and bottom. Mix the remaining dry ingredients and spread them top and bottom. Wrap the fish in the plastic, place in the refrigerator, and then wait "patiently" for about three days or till firm to the touch.

To serve you remove the ginger and slice thin. It is great with the cream cheese and could also be served up with some other oriental accompaniments such as pickled ginger.

Guess I won't start slicing now till next week tough. Give it a try as a change from the more traditional.
 
Tried the gravlax recipe just as posted by Da Nag. My filet pieces were very thick so I cut the top part off parallel to the skin to leave a piece about 1 inch thick. It turned out fantastic. I did a 1.5 lb slab which I put out for appetizers at a party and it was all gone within minutes. I wouldn't be surprised to see some of this at the SBS CBGT.
 
We are a long way from any fresh salmon down here, but I do have a nice chunk of fresh yellow fin tuna.

Any thoughts about trying it out for gravlox? Marc, I'll bet you can help!

Also....., kosher, pickling/canning, or sea salt?

Brown sugar or white?

White pepper, black, or red?

Slap Ya Mama seasoning?

I'd sure hate to ruin this tuna!!!

What other gulf fish would be good to try?

Soon as Ida has left us, we'll be out after em again.

Dan
 
Home canned tuna is the best ! Ball Jars [wide mouth pints] and a pressure cooker and a tolerant wife are required . You house WILL smell like a cannery. Kosher salt 1/2 Tsp per jar],olive oil, a fresh jalapeno or my favorite a serrano and a bay leaf .Albacore, Yellowfin and Blackfin totally rock like that. Makes me miss the west coast.
PM Me your number and Ill tell my secrets .
Marc
 
I've smoked tuna using the same recipe I use for salmon so I suppose gravlax'd tuna would be fine too. You'll have to do the experiment and let us know (the scientist's answer to everything).
 
A couple weeks ago we were down in Duluth and grabbed a quick lunch at the Northern Waters Smokehaus, a small little cheese and smoked fish shop down by the waterfront. Despite their diminutive size, they have received some acclaim for their sandwiches. I ordered something called 'Sitka Sushi' that contained gravlax, cucumber, shredded veggies, pickled ginger, chili sauce, and wasabi mayonnaise on a hero roll. It also was supposed to have cilantro, but I'm not a big fan. It was absolutely outstanding and had quite the zing, probably due to the wasabi. So I offer this combination to those of you wanting to experiment.
Al
 
Hi Brats and Happy Thanksgiving to the members in the USA. Today, the Victoria (BC) Times-Colonist published a gravlax recipe from the Araxi in Whistler BC. Never et there, but they are prize-winners!! Their recipe differs a little from some of the yummies noted here (although I might have a memory lapse that I don't know about; so much for fish as brain food.) The differences that seem important are: ground coriander in equal measure with the sugar; and the flesh side of the fish is basted with vodka or aquavit before it, too, is covered with salt mixture and dill.
I must try this concoction some time. :!:
Rod
 
Hi Roger, aboard Dreamer,
Recipe
Times Colonist November 25, 2009

Cured Wild Salmon

1/4 cup kosher salt

2 Tbsp granulated sugar

2 Tbsp ground coriander

3 sprigs fresh dill, washed and stems removed

11/2 pounds fresh wild salmon filet, skin on, scaled and pin bones removed

1/4 cup vodka or aquavit

In a small bowl, combine salt, sugar and coriander. Cut an 11- by 18-inch piece of plastic wrap and place it on the bottom of a shallow dish just large enough to hold the salmon, allowing edges of the plastic to overhang the sides. Cut two pieces of stiff corrugated cardboard to just fit inside the dish, sandwich them together, wrap with plastic food film and set aside.

Sprinkle one-third of the dill and one-third of the salt mixture over the plastic wrap, then place the salmon, skin-side down, on top. Using a pastry brush, baste fish with the vodka or aquavit and cover with the remaining salt mixture and dill.

Fold edges of plastic wrap tightly over the salmon, fit the plastic-wrapped cardboard on top, then place two large cans on the cardboard to weight it. Refrigerate the salmon three days, flipping the fish once or twice each day to bathe in its own juices.

Once salmon has cured, remove weights and cardboard and unwrap the fish. With a paper towel, wipe off dill and salt mixture and pat fish dry. Refrigerate fish uncovered at least another 6 hours to allow skin to set. To serve, slice thin across the grain to use in your favourite hors d'oeuvres, or as a side with scrambled eggs, etc.

Serves 6.

Source: Araxi, seasonal recipes from the celebrated Whistler restaurant.

Fortunately, I did get to copy this from on line. It would have been much abbreviated if I had to transcribe it from my printed copy. With coriander in the rub, I wonder how a little cilantro might go with the dill? And maybe just a little bit of lime zest?
Cheers, :cocktail
Rod
 
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