This winter holiday season I'd like to make my own lox or gravlax. I've never done it before. I was inspired by the NY Times gravlax recipe, which seems easy enough. But I'm wondering if folks have better ideas. Here are some questions:
1. Where should I buy the fish and what cut is best? (Preferably in Oakland or Berkeley, but potentially willing to go a little farther if necessary)
2. Should I follow the NYTimes recipe or do you have a better one?
Ultimately I'm looking for something I can thinly slice and serve with bagels and cream cheese. So I would guess that could impact what recipe I choose. I don't have a smoker.
Thanks in advance!
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