Tough to find good deli-style gravlax in NC, so am endeavoring home done. My first batch last week, used abt 1 lb filet of sockeye, 1tbs each of sugar & salt, lime zest, dill, and cognac ála Julia Child. Cacooned as per Alton Brown. Flipped every 12 hrs for 3.5 days.
Flavor was nice, but flesh had no cohesion. Slicing basically shredded it.
My guess was that since the sockeye had that "grainier" consistency, that splits really easy, that it was just the wrong fishy.
Am now trying again, without congac, using Atlantic salmon, and pressed slightly tighter.
Any other thoughts what might have gone awry before?