Using either a vacuum bag/machine or a zip bag makes the curing easier and saves you the time to baste the fish since the liquid will keep in contact with the fish, all you need to do is to turn the fish once or twice a day.
@@ay9955 If you can have it in a bag with no air its not really needed since the purpose of the weighing down is to keep it in contact with the cure as much as possible and the firmness of the fish will come really well with just curing. I usually cure salmon for Christmas and several years ago I started using vacuum bags and I found it so much easier this way. Also I usually do two sides of salmon at the same time and I put them flesh side to flesh side and put one tail end towards the head end of the other so they will be similar in thickness and then with all cure and flavours in-between. And although I almost always cure with dill I also do a couple of options like fennel, anised and sometimes beetroot at the last 24 hours of the cure and you get this amazing color on the fish. And although I never use alcohol when I cure I've tried cured salmon with whiskey, pernod and also with akvavit and they are all great but I really like mine really classic and with a clean flavour. I also use white suger since I think using brown suger makes it a little bit to much caramel flavour and I don't want it cloying in the flavour and I think the brown suger makes it to much of the rich flavour, but I really like fish so that might be my preference, The quantity of suger to salt I think is best at 1 part salt to 1,5 part suger and I think 90 gr of suger and 60 gr of salt to 1 kg of salmon with skin is a good amount and it is really good to grate some freshly grated white pepper as well in the cure, have fun and enjoy it.
I just got done making this and am eating it right now. Both my wife and I love this recipe. The only thing was I couldn't find the German black bread so we used a small cocktail rye and it was outstanding.
Hello. German bread can sometimes be found at ALDI or Trader Joe’s, and almost always in European (or Russian) store. Depending on your location, of course.
I am sooo excited to try this recipe. I love the texture of cold smoked salmon and this seems like it will be the same texture but with different taste.
I watched a Martha Stewart video about gravedlax and her instructions are a little too vague for me. Now your video changes everything and i feel confident to try it! 😊
@@Rob-xz6uv The prefix "grav" has nothing to do with dill. "Gravad Lax" meant buried (like a "grave") salmon, where the ground was used for temperature control during the curing process, though that traditional technique results in something more fermented than cured. The use of dill was generally because it was plentiful and resulted in a desired flavor and became traditional. In some places it's also served in a more modern way (in the in-use for few hundred years definition of modern) with a mustard sauce instead of a cream.
@@BillyHarvey - yep, I agree that the prefix itself does not mean dill. However, Gravlax (spelt many diff ways) does mostly involve dill, whilst Lox does not involve dill.
Center cut farm salmon, 1/3 cup light brown sugar, 1/4 cup kosher salt, dill and brandy. 3 days in the fridge with weights on the fish with daily bastings.
I would think that curing might be better in vacuum packing. Oddly enough vacuum sealers are not a kitchen gadget ATK has embraced in the cooking process. They really help marinate foods.
Swedes have eaten Gravlax (in an alter form) since 1350 A.D. Then they buried, in Swedish "BeGRAVde", the salmon in wooden chest in the ground with salt to preserve it. Hence the name GRAVlax. Grav translate to Grave or Tomb. In the mid 1600 - ish we started to make it as in this video, with salt, suger and herbes.
How do you source the salmon? Would any grocery store salmon do or do you need sushi grade to ensure its safe to eat raw. Is that what the brandy is for? Is there a non alcoholic liquid to use instead?
I do the same thing but with cold-ish smoke (as cold as my green egg will go, but still above technical "cold smoke" temps) it at the end. I usually skip the weights, but it looks like a good idea. We also stopped using alcohol because the kids did not like the flavor it imparts. For smoke: Cherry, Alder or Maple are great flavors. Skip the oak, hickory or mesquite here; that is entirely too much for the fish. Alternatively, go ahead and brine it with the salt cure for half a day, then warm smoke until rare in the middle. Creamy and moist. Kids love that. I'd suggest something acidic on the side to cut through the richness, but YMMV. We like cucumber salad in rice wine vinegar.
I use also white pepper also and brown sugar instead of a light one and I put some of the mix right on the pan and put the salmon over it and the rest of the mix on the fish.
Very good simple recipe. My only comment would be discussing cutting out the dark meat or "Bloodline" at the bottom of some of the slices, as it is very strong and fishy in flavor and easy to remove. I also have a little bit more of a complicated gravlax curing and slicing video up on my page if anyone wants to check it out. There are many great techniques for this dish, including this one - which I love for its simplicity. Lox on!
I love cured salmon, but am not a huge fan of dill -- that's why making it at home is an advantage. As long as we are talking about smorgasbord, I have a smoker, and when you have a smoker, everything has to be smoked - hahahha. The dry brined salmon is a nice breather...
Oh my gosh this looks so good. I really want to make this, but don’t want to have to go buy brandy. Can I use something else, or is it a must? If so, I’ll just go get some. Thanks ATK!
My father made this once in our fridge i wasn't buying that you could eat it, i was a teen, i also am not a fish fan but i can't wait to see how you do it compared to my dad
rather than basting it once a day you can just place the fish in a ziploc bag and mush it about a bit once a day and flipping it at the end when you put the weights back on. also you don't need to use that much dill you won't really get that much more dill flavor doing it that way. lastly i feel the video lacked the most important point about making this the salmon has to have been totally frozen for at least 36 hours. now pretty much all salmon is frozen before sale but this also helps keep costs down. which is an other point in favor of this salmon might be expensive and removing most of the water won't make this cheaper but it is cut so thin a single pound of starting weight salmon is enough for 10 people.
Without sugar, it has a saltier taste. It is "cured salmon" if no dill, regardless of sugar or no sugar. Cured salmon is known as Gravlax, if dill is added.
I live in Alaska, catch my own salmon and eat it at least once a week. Two things stand out for me in this video. First, I never heard of Gravlax! I thought i knew every way to cook salmon. From salmon gravy on potatoes to raw with seal oil and soy sauce... Second, you PREFER farmed salmon?? Oh my Lord what is happening to humanity? Farmed salmon isnt really even fish in my world, it isnt even food! But I am going out now to go get a fillet of wild caught copper river sockeye, the best salmon in the world, to make some Gravlax.
Yes! Let’s discuss the difference between farmed vs not farmed.. I’m disappointed that ATK promotes farmed fish..Will they respond? Probably not. I’m so close to unsubing. They promote so much that is really not healthy. WTF?
@@georgerichardson5116 There's no evidence that farm raised salmon is unhealthy. That's not to say that I don't think wild salmon taste better, but I understand some people grew up with and prefer the taste of farm raised.
@@georgerichardson5116 Actually,farm raised salmon has more health benefits than wild salmon because of the greater Omega 3 content. While I get wild salmon when possible, you are wrong about the health factors. I am a retired fishing vessel captain then retired wholesale and retail seafood market worker.
Traditionally we only use sugar. Salt and dill. Of course, it is up to each and everyone to add personal flavours. However we always eat it with Hovmästarsås…
Traditionally you'd use aquavit or vodka but no booze is needed. I've made it many times with just salt, sugar and dill. After making it with and without aquavit I'm not at all sure it does anything for the gravlax.
It’s not easier to put the slice of salmon in a smaller container so that cover all the sides and the liquid don’t go the sides, but stays all together? Or we need the air to help?
I am impressed with this vid... A diet of salmon at least once a week is my thing. However, it's nice to get something diff on a theme. Also, this is a crazy request.... my father was a jeweler watchmaker and he has shown me many things about that trade that are utterly fascinating. In that respect, Julia, your diamond ring is absolutely unique and gorgeous. The setting is so unusual. - Ralph Shaw.
@@_SurferGeek_ Or thin it down with a bit of buttermilk and heavy cream. Or just make your own by adding a bit of buttermilk to heavy cream and let it sit out for a day or so, until it has thickened.
Good dill is somewhat reminiscent of the flavor of fennel. I say good because there seems to be at least two different types of dill that I've found at stores. One has a deeper flatter or more round flavor that is more like fennel, one is very grassy, more one note, more sharp, bitter.
Been making gravlax my whole life and i use maybe like a tablespoon of sugar. Seems kinda weird to me to add this much sugar, since its supposed to be salt cured. I just use coarse sea salt, a bit of sugar (I'd 1 teaspoon for that amount), dill and some pepper. Put the mix straight on the fish and gently rub it, just so it attaches. Make sure the fish is dry before add the mix. Leave it for a few days and its done. Also you definitely don't need that much of the salt mix, seems like a waste since 20% of that amount is plenty.
Please develop a recipe for the wet brined salty belly lox that they sell at Russ & Daughters or Zabar's in New York. Every recipe online for "belly lox" is dry cure like this one but the salty lox is silky and not at all sweet, nor is it a dry firm texture. it has a moist, silky texture like salmon sashimi but with a whole lot more flavor. Because it's so salty, you cut it paper thin and eat it with a lot of cream cheese on a bagel. You don't use a lot as you would with nova. This is the original lox sold by Jewish immigrant vendors from pushcarts in the early 20th century. To my knowledge the only place that makes it is Acme Smoked Fish in Brooklyn, who supply R&D.
@@sabotabby3372 How much of the curing is actually being done by the sugar? It seems like the kosher salt is doing most of the heavy lifting for the process. And if sugar does have a part in it, Splenda brown sugar blend is part regular brown sugar (it also contains erythritol / sugar alcohol) So you still have a mix of brown sugar in it anyway. It could be that a blend like that would just mean curing would take a bit longer. I appreciate your reply. But I'll humbly wait for the America's Test Kitchen food scientists to chime in ...if they ever see this. 🙂
I just shove it all into a zip lock bag and put it in the fridge for a few days. It's a much smaller footprint in your fridge and is basically self basting
Bit of a fish snob here. I strongly disagree about farm raised salmon. If you buy the right species, it will have plenty of fat, a better texture & a nice natural color. Farm raised salmon can't compare to wild caught salmon. Plus, when farm raised salmon escape, they cause diseases in wild populatins. It's just not great for the wild stock.
I am retired from the commercial fishing and wholesale/retail seafood business and I have to say you are wrong. Seafood farming has come a long ways. Also the 1 year old salmon finally going out to Sea might get some external sea lice which might cause stress but when entering full salt water the lice die. And most farmed salmon are in man-made ponds quite a ways away from the rivers or oceans.
The flesh colour of farmed salmon is determined by the food they are fed. Wild salmon have a natural pink/red colour due to their diet. Salmon farmers can choose the flesh colour they want, from a colour card (!) supplied by the food manufacturer.
@@Lee-yy2lr Tasmania, an island south of mainland Australia (where I am) produces a huge amount of farmed Atlantic Salmon. If a colouring agent is not added to the food of salmon farmed in sea cages, the flesh is very pale (not as attractive).
And also please if possible promote the idea of using land farmed salmon rather than sea farmed since the sea farming is having some seriously damaging effects to the environment. Also worth to mention is that many other fat fishes are excellent for to grava such as mackerel, char and trout are just some.
You cannot readily get wild salmon Year round. Also the farm raised salmon has a much higher healthy Omega 3 content which is better for curing. Aqua farming has come a long ways over the year. You won't believe how much seafood is farmed nowadays.
I love farm salmon over wild because of its texture. If you are used to wild salmon you probably won’t like farmed because of its texture too. I won’t use wild salmon to make Gravlax because it’s only cured, but even cold smoked. It’s been known many people had gotten liver problems, including liver cancer later on because of parasites in wild salmon sashimi. (parasites can go any where in your body including to your brain and under your skin, it’s absolutely gross!)
@@georgerichardson5116 Farm raised salmon has greater health benefits because of the higher Omega 3 content. Also,farm raised salmon are tested constantly for disease. Can't check free swimming salmon. Please know what you are talking about before you comment.
My guess these guys are not from the West Coast. Most pacific salmon is far more flavourful than farmed and the ecological price of farmed salmon is significant.
@@georgerichardson5116 They don't swim in their own poop. Landlocked pens are continually flushed, filtered and replaced 24/7 while much of your farmer salmon is in pens in the mouths of rivers where there is also constant water flow. While I do prefer wild salmon,farm raised salmon has greater health benefits because of the higher Omega 3 content.
You obviously didn't research it properly. I am a seafood expert and nowadays farmed salmon is fine. Let us make a little list. All being farmed: Salmon, catfish, shrimp, redfish, cobia, halibut, trout, sturgeon, tilapia, oysters,clams, mussels, crawfish, some pompano, some flounder,beef, pork,elk, pheasant, quail, turkey, chicken, edible seaweed,sea urchins and so many more land and sea products. And by the way,wild salmon may contain mercury being a migratory species.
Used to make this in a restaurant up in Harlem where I was the chef. The owner was mad at me for "wasting" good salmon. One day he came in with some bagels, I took a bagel, added some seasoned cream cheese.......he came back for seconds.🥯🥯
You guys just have so much fun together. ATK would not be the same without you guys. Thanks for another great recipe!!!
Using either a vacuum bag/machine or a zip bag makes the curing easier and saves you the time to baste the fish since the liquid will keep in contact with the fish, all you need to do is to turn the fish once or twice a day.
Fantastic advise
Do you still weigh it down?
@@ay9955 If you can have it in a bag with no air its not really needed since the purpose of the weighing down is to keep it in contact with the cure as much as possible and the firmness of the fish will come really well with just curing. I usually cure salmon for Christmas and several years ago I started using vacuum bags and I found it so much easier this way. Also I usually do two sides of salmon at the same time and I put them flesh side to flesh side and put one tail end towards the head end of the other so they will be similar in thickness and then with all cure and flavours in-between. And although I almost always cure with dill I also do a couple of options like fennel, anised and sometimes beetroot at the last 24 hours of the cure and you get this amazing color on the fish. And although I never use alcohol when I cure I've tried cured salmon with whiskey, pernod and also with akvavit and they are all great but I really like mine really classic and with a clean flavour. I also use white suger since I think using brown suger makes it a little bit to much caramel flavour and I don't want it cloying in the flavour and I think the brown suger makes it to much of the rich flavour, but I really like fish so that might be my preference, The quantity of suger to salt I think is best at 1 part salt to 1,5 part suger and I think 90 gr of suger and 60 gr of salt to 1 kg of salmon with skin is a good amount and it is really good to grate some freshly grated white pepper as well in the cure, have fun and enjoy it.
@@ay9955 Yes.
@@llin1038 "Advice."
I just got done making this and am eating it right now. Both my wife and I love this recipe. The only thing was I couldn't find the German black bread so we used a small cocktail rye and it was outstanding.
Hello. German bread can sometimes be found at ALDI or Trader Joe’s, and almost always in European (or Russian) store. Depending on your location, of course.
I am sooo excited to try this recipe. I love the texture of cold smoked salmon and this seems like it will be the same texture but with different taste.
I watched a Martha Stewart video about gravedlax and her instructions are a little too vague for me. Now your video changes everything and i feel confident to try it! 😊
Martha is a celebrity NOT a chef hence the different.
I am absolutely going to try this at home!
Thank you.
this stuff is great even without the dill...have made it several times, and it's _wonderful!_
Without dill it is called Lox, and with dill it is called Gravlax.
@@Rob-xz6uv The prefix "grav" has nothing to do with dill. "Gravad Lax" meant buried (like a "grave") salmon, where the ground was used for temperature control during the curing process, though that traditional technique results in something more fermented than cured. The use of dill was generally because it was plentiful and resulted in a desired flavor and became traditional. In some places it's also served in a more modern way (in the in-use for few hundred years definition of modern) with a mustard sauce instead of a cream.
@@BillyHarvey - yep, I agree that the prefix itself does not mean dill. However, Gravlax (spelt many diff ways) does mostly involve dill, whilst Lox does not involve dill.
As always, it's a true pleasure to see you both cooking together!
I've been wanting some gravlox. Now I'll make it.
Center cut farm salmon, 1/3 cup light brown sugar, 1/4 cup kosher salt, dill and brandy. 3 days in the fridge with weights on the fish with daily bastings.
Is it common to use the samo recipe layout with smoked trout?
I would think that curing might be better in vacuum packing. Oddly enough vacuum sealers are not a kitchen gadget ATK has embraced in the cooking process. They really help marinate foods.
I'm so glad I saw this. Gravlox has become so prohibitively expensive and now I can make my own
Swedes have eaten Gravlax (in an alter form) since 1350 A.D. Then they buried, in Swedish "BeGRAVde", the salmon in wooden chest in the ground with salt to preserve it. Hence the name GRAVlax. Grav translate to Grave or Tomb. In the mid 1600 - ish we started to make it as in this video, with salt, suger and herbes.
@@johnlord8337Including Yogi?.....He is "smarter than the average bear!"🐻
@@johnlord8337 🤣🤣🤣
Grav is short for gravad. It doesn't mean grave or tomb, just buried under the ground.
How do you source the salmon? Would any grocery store salmon do or do you need sushi grade to ensure its safe to eat raw. Is that what the brandy is for? Is there a non alcoholic liquid to use instead?
The act of curing something causes a change in the protein structure (exactly as they say in the video) so it's not actually raw.
I do the same thing but with cold-ish smoke (as cold as my green egg will go, but still above technical "cold smoke" temps) it at the end. I usually skip the weights, but it looks like a good idea. We also stopped using alcohol because the kids did not like the flavor it imparts. For smoke: Cherry, Alder or Maple are great flavors. Skip the oak, hickory or mesquite here; that is entirely too much for the fish.
Alternatively, go ahead and brine it with the salt cure for half a day, then warm smoke until rare in the middle. Creamy and moist. Kids love that. I'd suggest something acidic on the side to cut through the richness, but YMMV. We like cucumber salad in rice wine vinegar.
Thanks for the table salt/kosher salt advice. However, I used Morton’s kosher and I’ve heard that Diamond’s kosher is less salty?
In life, my friend made gravlax for every party she threw. Mmmmmmmmmmmmmmmm!
I use also white pepper also and brown sugar instead of a light one and I put some of the mix right on the pan and put the salmon over it and the rest of the mix on the fish.
After the slicing, a toasted onion bagel with with whipped cream cheese and some thin sliced red onion does it for me
Very good simple recipe. My only comment would be discussing cutting out the dark meat or "Bloodline" at the bottom of some of the slices, as it is very strong and fishy in flavor and easy to remove. I also have a little bit more of a complicated gravlax curing and slicing video up on my page if anyone wants to check it out. There are many great techniques for this dish, including this one - which I love for its simplicity. Lox on!
I just yelled to my wife "She's pouring E&J on the salmon!" what a world
I love cured salmon, but am not a huge fan of dill -- that's why making it at home is an advantage. As long as we are talking about smorgasbord, I have a smoker, and when you have a smoker, everything has to be smoked - hahahha. The dry brined salmon is a nice breather...
Oh my gosh this looks so good. I really want to make this, but don’t want to have to go buy brandy. Can I use something else, or is it a must? If so, I’ll just go get some. Thanks ATK!
No alcohol needed
What about the traditional honey mustard dill sauce?
Ok Julia, I see your eyelashes 💯👏🏽👏🏽👏🏽
My father made this once in our fridge i wasn't buying that you could eat it, i was a teen, i also am not a fish fan but i can't wait to see how you do it compared to my dad
Could you use a vacuum press for this?
fmr alco here - what should i use instead of the liquor? plain water? some simple syrup?
A quick search says that peach or apple juice are good subs for brandy. HTH
@@sandrah7512 You can add lemon zest to the salt/sugar mixture, without causing a problem like juice would.
lol, look at Bridget's face at 4:48
😅😂lol
rather than basting it once a day you can just place the fish in a ziploc bag and mush it about a bit once a day and flipping it at the end when you put the weights back on. also you don't need to use that much dill you won't really get that much more dill flavor doing it that way.
lastly i feel the video lacked the most important point about making this the salmon has to have been totally frozen for at least 36 hours. now pretty much all salmon is frozen before sale but this also helps keep costs down.
which is an other point in favor of this salmon might be expensive and removing most of the water won't make this cheaper but it is cut so thin a single pound of starting weight salmon is enough for 10 people.
Fascinating.
Which brand of kosher salt is used in this recipe?
Can we make this without sugar?
then it would just be cured salmon
Without sugar, it has a saltier taste. It is "cured salmon" if no dill, regardless of sugar or no sugar.
Cured salmon is known as Gravlax, if dill is added.
I would eat this with bagels! Just put cream cheese and top it with the gravlox. Had it at a restaurant.
Great
Yummy
I live in Alaska, catch my own salmon and eat it at least once a week. Two things stand out for me in this video. First, I never heard of Gravlax! I thought i knew every way to cook salmon. From salmon gravy on potatoes to raw with seal oil and soy sauce... Second, you PREFER farmed salmon?? Oh my Lord what is happening to humanity? Farmed salmon isnt really even fish in my world, it isnt even food! But I am going out now to go get a fillet of wild caught copper river sockeye, the best salmon in the world, to make some Gravlax.
Yes! Let’s discuss the difference between farmed vs not farmed.. I’m disappointed that ATK promotes farmed fish..Will they respond? Probably not. I’m so close to unsubing. They promote so much that is really not healthy. WTF?
@@georgerichardson5116 There's no evidence that farm raised salmon is unhealthy. That's not to say that I don't think wild salmon taste better, but I understand some people grew up with and prefer the taste of farm raised.
@@georgerichardson5116
Actually,farm raised salmon has
more health benefits than wild salmon because of the greater Omega 3 content.
While I get wild salmon when possible, you are wrong about the health factors.
I am a retired fishing vessel captain then retired wholesale and retail seafood market worker.
Great! I can now eat gravlax!
Can I skip the alcohol or is there an alternative to alcohol?
Yeah you can easily skip it and just literally do salt and sugar, still tasty
Is there something else that can be used instead of brandy?
Vodka.
Traditionally we only use sugar. Salt and dill. Of course, it is up to each and everyone to add personal flavours. However we always eat it with Hovmästarsås…
Traditionally you'd use aquavit or vodka but no booze is needed. I've made it many times with just salt, sugar and dill. After making it with and without aquavit I'm not at all sure it does anything for the gravlax.
I would use Aquavit, maybe vodka or gin, def not brandy.
Coconut rum.
Brandy options?
(I don’t drink)
You don't need the brandy, most gravad lax is cured without alcohol
Drambuie!
@@Rob-xz6uv ?
YES.
It’s not easier to put the slice of salmon in a smaller container so that cover all the sides and the liquid don’t go the sides, but stays all together? Or we need the air to help?
I am impressed with this vid... A diet of salmon at least once a week is my thing. However, it's nice to get something diff on a theme. Also, this is a crazy request.... my father was a jeweler watchmaker and he has shown me many things about that trade that are utterly fascinating. In that respect, Julia, your diamond ring is absolutely unique and gorgeous. The setting is so unusual. - Ralph Shaw.
I bet smoked sea salt would be great
Why not put the E&J brandy in another plain bottle?
It also need gravlax sås.
Can you add a little liquid smoke to give it more flavor? How long will this keep?
In the video, I believe she said 1 week in the fridge.
It would not be gravlax if it is cold smoked or add liquid smoke; salt, sugar, and liquid smoke would give you an imitation of cold smoked salmon.
Wheat is cream fresh?
Cream freche is a cultured dairy product much like yogurt or sour cream but it has a higher fat content.
@@_SurferGeek_ Or thin it down with a bit of buttermilk and heavy cream. Or just make your own by adding a bit of buttermilk to heavy cream and let it sit out for a day or so, until it has thickened.
Crème fraîche. it's french.
@@_SurferGeek_ Someone spending more than a day waiting for their gravlax to cure?
💯💯💯💰💯💯💯
Licorice flavor from dill?!? Are you thinking of fennel?
Good dill is somewhat reminiscent of the flavor of fennel. I say good because there seems to be at least two different types of dill that I've found at stores. One has a deeper flatter or more round flavor that is more like fennel, one is very grassy, more one note, more sharp, bitter.
This difference may also have to do with when the dill was harvested, before or after it has bolted
4:45 her face 💀
Been making gravlax my whole life and i use maybe like a tablespoon of sugar. Seems kinda weird to me to add this much sugar, since its supposed to be salt cured. I just use coarse sea salt, a bit of sugar (I'd 1 teaspoon for that amount), dill and some pepper. Put the mix straight on the fish and gently rub it, just so it attaches. Make sure the fish is dry before add the mix. Leave it for a few days and its done. Also you definitely don't need that much of the salt mix, seems like a waste since 20% of that amount is plenty.
Please develop a recipe for the wet brined salty belly lox that they sell at Russ & Daughters or Zabar's in New York.
Every recipe online for "belly lox" is dry cure like this one but the salty lox is silky and not at all sweet, nor is it a dry firm texture. it has a moist, silky texture like salmon sashimi but with a whole lot more flavor. Because it's so salty, you cut it paper thin and eat it with a lot of cream cheese on a bagel. You don't use a lot as you would with nova.
This is the original lox sold by Jewish immigrant vendors from pushcarts in the early 20th century. To my knowledge the only place that makes it is Acme Smoked Fish in Brooklyn, who supply R&D.
Do you need the sugar? Im on keto diet.
Yes. That’s the whole point of this dish…don’t eat it if you have a restrictive diet
without the sugar you have lox, similar to gravlax but not the same result.
@@dchenkin02 Thankyou for a solid knowledgable answer. I like lox. I will try that.😀
Can you substitute Splenda and Splenda Brown Sugar Blend instead?
you cannot cure things in artificial sweeteners
@@sabotabby3372
How much of the curing is actually being done by the sugar? It seems like the kosher salt is doing most of the heavy lifting for the process. And if sugar does have a part in it, Splenda brown sugar blend is part regular brown sugar (it also contains erythritol / sugar alcohol)
So you still have a mix of brown sugar in it anyway. It could be that a blend like that would just mean curing would take a bit longer. I appreciate your reply. But I'll humbly wait for the America's Test Kitchen food scientists to chime in ...if they ever see this. 🙂
3 days?!?
add horseradish to the crème fraîche
I just shove it all into a zip lock bag and put it in the fridge for a few days. It's a much smaller footprint in your fridge and is basically self basting
love me some heavy cans.. oh wait, wrong thread
Bit of a fish snob here. I strongly disagree about farm raised salmon. If you buy the right species, it will have plenty of fat, a better texture & a nice natural color. Farm raised salmon can't compare to wild caught salmon. Plus, when farm raised salmon escape, they cause diseases in wild populatins. It's just not great for the wild stock.
What's your evidence ?
I am retired from the commercial fishing and wholesale/retail seafood business and I have to say you are wrong. Seafood farming has come a long ways. Also the 1 year old salmon finally going out to Sea might get some external sea lice which might cause stress but when entering full salt water the lice die.
And most farmed salmon are in man-made
ponds quite a ways away from the rivers or oceans.
The flesh colour of farmed salmon is determined by the food they are fed. Wild salmon have a natural pink/red colour due to their diet. Salmon farmers can choose the flesh colour they want, from a colour card (!) supplied by the food manufacturer.
@@Rob-xz6uv
I worked in the seafood but for 20 years and I can say you are wrong.
@@Lee-yy2lr Tasmania, an island south of mainland Australia (where I am) produces a huge amount of farmed Atlantic Salmon. If a colouring agent is not added to the food of salmon farmed in sea cages, the flesh is very pale (not as attractive).
Second she grabbed the brandy i was like Nope im out
Every other recipe I have seen, only uses 24 hours. Just curious.
Can you get away with leaving out/substituting the brandy?
Yes
And also please if possible promote the idea of using land farmed salmon rather than sea farmed since the sea farming is having some seriously damaging effects to the environment. Also worth to mention is that many other fat fishes are excellent for to grava such as mackerel, char and trout are just some.
I make it similarly but use tequila or vodka.
First time I’ve heard of this
Gets too salty with the basting. 36 hours is better. 3 days is extreme!
How on earth could farmed salmon be recommended over wild?!
You cannot readily get wild salmon Year round. Also the farm raised salmon has a much higher healthy Omega 3 content which is better for curing.
Aqua farming has come a long ways over the year. You won't believe how much seafood is farmed nowadays.
I love farm salmon over wild because of its texture. If you are used to wild salmon you probably won’t like farmed because of its texture too. I won’t use wild salmon to make Gravlax because it’s only cured, but even cold smoked. It’s been known many people had gotten liver problems, including liver cancer later on because of parasites in wild salmon sashimi. (parasites can go any where in your body including to your brain and under your skin, it’s absolutely gross!)
So farm raised salmon is okay to eat. Good to know.
Ah, no!
@@georgerichardson5116
Farm raised salmon has greater health benefits because of the higher Omega 3 content.
Also,farm raised salmon are tested constantly for disease. Can't check free swimming salmon.
Please know what you are talking about before you comment.
Nice recipe but please don’t use the popup product links ever again. They’re incredibly annoying.
Why don’t you buy a healthy salmon so you don’t have to cure it?
This comment is pointless and ignorant to what gravlax actually is… smh
@ do you not get the joke? He is trying to “cure” a (sick) salmon.
@@rm709this is the best joke in this comment section and you will respect it
My guess these guys are not from the West Coast. Most pacific salmon is far more flavourful than farmed and the ecological price of farmed salmon is significant.
Smörebröd.
"Here's what you're having. Here's how you'll eat it."
Yes, please tell me how it tastes best. You know better than I do.
When I want to cure salmon at home, I give them a good juice cleanse and lots of kombucha.
Parasites?
pushing farm raised crap salmon?
Yeah, eating fish that has to exist in its own poop is healthy. WTF?
@@georgerichardson5116
They don't swim in their own poop. Landlocked pens are continually flushed, filtered and replaced 24/7 while much of your farmer salmon is in pens in the mouths of rivers where there is also constant water flow. While I do prefer wild salmon,farm raised salmon has greater health benefits because of the higher Omega 3 content.
I'd leave out the brandy. It tastes weird.
You won’t taste the brandy but it helps with the curing process.
If it isn't wild caught Alaskan Salmon, it isn't salmon!
Whoa. Raw!?
Ahem sushi? What do you think sushi is lol.
good question that I bet more people wonder about.
@@_SurferGeek_ I know it's cured. Hence my surprise when the guy asks if it's raw. It makes no sense.
I didn't even know it was sick
Remove jewelry and wear food gloves
Do research on farmed vs wild caught salmon, please! So disappointed you push farmed salmon. Ready to unsubscribe.
You obviously didn't research it properly. I am a seafood expert and nowadays farmed salmon is fine. Let us make a little list.
All being farmed:
Salmon, catfish, shrimp, redfish, cobia, halibut, trout, sturgeon, tilapia, oysters,clams, mussels, crawfish, some pompano, some flounder,beef, pork,elk, pheasant, quail, turkey, chicken, edible seaweed,sea urchins and so many more land and sea products.
And by the way,wild salmon may contain mercury being a migratory species.
Too bad, it’s too much sugar for diabetic folks.
Actually most of the sugar gets lost in the liquid, same with the salt. Sugar and salt curing actually doesn't make the salmon sweet.
Then don’t it eat or don’t get diabetes
@@chili-rye123"simply don't develop liver problems"
you are a tar pit
First
Second
Turd
Sodium is high. Not good for health
Then don’t eat it.
Better for your health than eating the fish rotten. These techniques have existed for centuries for a reason.
Used to make this in a restaurant up in Harlem where I was the chef.
The owner was mad at me for "wasting" good salmon.
One day he came in with some bagels, I took a bagel, added some seasoned cream cheese.......he came back for seconds.🥯🥯
What did you do to make the seasoned cream cheese?
@@JK-zq2tn Soften cream cheese. Lemon zest, lemon juice, fresh chopped parsley, black pepper, chopped capers, red pepper flakes 😋😋
Use your imagination.
It's been 3 days and Bridget is still wearing the same shirt!! Ewww
they probably filmed these things all the same day, it *is* a studio