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Old 04-28-2010, 02:18 PM   #11
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Yep, what Andy said. When I said "we froze it first" I was talking at the catering company I apprenticed at (and at school for that matter). Both places had commercial freezers. At home I do it fresh or frozen because as Tattrat says the salt can kill things as well. I haven't made it for awhile....this thread is making me want to go to the fish market today!

"Variety is not just the spice of life, it is the key to life" - Chef Michael Smith

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Old 04-28-2010, 02:18 PM   #12
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I know what it is & how to make it (my mom makes a killer one with vodka) - lol!! But I don't feel secure that the "salt-sugar" combo (& even using vodka) is enough to kill parasites in fresh (never previously frozen) fish - particularly fish that sometimes inhabit fresh water.

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Old 04-28-2010, 02:49 PM   #13
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Well, for thousands of years, the Nordic dish has been prepared using the traditional salt curing method. . .and they seem to have survived just fine.
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Old 04-28-2010, 03:31 PM   #14
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There was a nice "thread" on this some time back..don't know how it all worked out..

How safe is making your own gravlaks/gravlax?

My post "giggler" has a recipe I used once with good results.. the link still seems to work.

Eric, Austin Tx.

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