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Anybody make salmon gravlax?

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Anybody make salmon gravlax?

sarah galvin | Nov 27, 2008 07:41 PM

I am making salmon gravlax and the salt/sugar/herb cure is extracting a lot of water from the fish...more than I have experienced before. Usually the mixture keeps relatively solid but this has become very syrupy and runs off the filet onto the pan. I am wondering if I should make up a new mixture for tomorrow? Or will this syrupy mixture cure it sufficiently?

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