Gravlax?

breausaw · Posted: Mon Oct 26, 2009 6:37 pm Post subject:

Most years we have 20 to 30 glazed, commercially flash frozen, vacuum sealed sockeye filets in our freezer; we’re fortunate to have relatives who own and operate a major fish processer in Kenai.

We enjoy eating this fish sushi style dipped in a little soy souse mixed with wasabi. Next time I thaw a couple filets out I’ll try my hand at gravlax, thanks for the recipe ideas.

Jay

Da Nag · Posted: Mon Oct 26, 2009 10:55 pm Post subject:

First batch is in the fridge...I'll update when it comes out.

I chose to start off simple - single medium king slab in saran wrap, sugar, sea salt, pepper, fresh dill, topped with a brick wrapped in paper. I'll flip every 12 hours, and open it up for a check at 2 days.

Only thing I changed - I read a number of reviews where a 50/50 salt/sugar mix, was deemed a bit salty. That's a common complaint I have with many recipes, so I did mine with a 60/40 sugar/salt mix, as recommended by others.

Da Nag · Posted: Thu Oct 29, 2009 10:33 pm Post subject:

Man...I don't even have a picture of the finished product. I pulled it out this evening after three days, opened it up, and gave a few small pieces to my family who is visiting.

Big mistake...it was like tossing a steak to a pack of hyenas. My wondrous 2 lb. slab of Gravlax disappeared in minutes.

I'm starting another batch tomorrow...it will be ready the day after they leave. Shucks - for them.

Highly recommended...if you like lox, you'll love this stuff. And it's dead simple to prepare. I can think of a gazillion ways to serve it, but ours disappeared atop toasted bagels, cream cheese and a little red onion.

CAVU · Posted: Thu Oct 29, 2009 11:59 pm Post subject:

Da Nag,
I am ready to try this recipe-what was the verdict on the salt/sugar mixture? Did you like the 40/60 blend?

Wefings · Posted: Fri Oct 30, 2009 8:23 am Post subject:

Non iodized kosher salt I presume?
Marc

Da Nag · Posted: Fri Oct 30, 2009 12:35 pm Post subject:

CAVU · Posted: Fri Oct 30, 2009 7:57 pm Post subject:

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.

Wefings · Posted: Fri Oct 30, 2009 8:23 pm Post subject:

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

Lynn Marie · Posted: Sat Oct 31, 2009 12:57 pm Post subject:

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.

CAVU · Posted: Tue Nov 10, 2009 1:13 am Post subject:

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.

Fishhawk · Posted: Tue Nov 10, 2009 9:06 am Post subject:

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

Wefings · Posted: Tue Nov 10, 2009 12:42 pm Post subject:

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

rogerbum · Posted: Tue Nov 10, 2009 4:44 pm Post subject:

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).

MOOSE · Posted: Fri Nov 20, 2009 9:16 am Post subject:

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

rjmcnabb · Posted: Wed Nov 25, 2009 10:22 pm Post subject: Gravlax a la Araxi

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. Exclamation

Rod