Home Cooking

Old-school Gravlax?


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Old-school Gravlax?

trombasteve | Jul 16, 2009 10:59 AM

Hello all,

So my roommate and I are thinking about throwing a viking-themed party, and are intrigued by what we've read about historical gravlax preparation - that the name comes, literally, from the practice of burying the fish at the high tide mark on a beach to let it cure, then retrieving it after 48 hours.

However, not surprisingly, all the recipes we can find cure in the fridge instead. Has anyone tried the burying approach, and, if so (or even, if not, if you really want) do they have any insight on how best (or at all) to do this?


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