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Old 01-10-2009, 05:51 PM   #1
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How safe is making your own gravlaks/gravlax?

i have a nice piece of coho salmon sitting in my fridge that i was thinking of making into lox, or more specifically gravlaks (gravlax). curing it in just a simple mix of salt, sugar, black pepper, and dill.

i've read that freezing the fish for 7 days is enough to kill any parasites, but i was wondering if anyone has had any experience in making their own.

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Old 01-10-2009, 05:53 PM   #2
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My mil makes her own gravlax at least once a year. She has never had any issues and it tastes very nice. I don't believe taht she freezes it but I can ask some questions if you have any others.
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Old 01-10-2009, 06:14 PM   #3
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BT, if you're concerned about parasites, freeze and thaw the salmon before making the gravlax. That aside, you should have no issue with making it at home. Get good instructions and follow them.

I've seen several TV chefs prepare this dish and don't remember any cautions or warnings. With all that salt and sugar, preservation shouldn't be an issue.
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Old 01-10-2009, 07:15 PM   #4
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I'd be happy to test it out for ya BT once you got it made!!!

I think it could be done, I saw an episode of Alton Brown where he made gravlax.... it looked easy enough.

Let us know how it turns out.
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Old 01-10-2009, 08:58 PM   #5
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thanks minibro, andy, and sattie.

i have to pick up some dill, but i will be making this tomorrow. since it's only for me, i'm gonna risk it and not frezze the salmon.

i figure about 3 to 4 tbsps of kosher salt, 2 tbsps of brown sugar, 2 tsps of black pepper, and a load of dill.

ok, next question: should i skin it, or leave the skin on and just score it? should i weight it down? should i turn it after a day or two?

i've read many different recipes with various suggestions.
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Old 01-10-2009, 09:51 PM   #6
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I've never made it but when I've seen it made, it was with the skin. Not scored. The skin shouldn't be a problem as it's not being cooked. When I've seen it made, it is wrapped in plastic wrap and weighted.

When it's done, you carve it starting at the tail end and back your way up the filet.

I can't speak to the spice quantities.
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Old 01-11-2009, 07:14 AM   #7
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I used this recipe:

Gravlax - Recipe File - Cooking For Engineers

it worked very well, nice firm cured fish..

but I have to say..This must be an "aquired taste"... too "fishy" for me..but a very fun experiment..

Eric, Austin Tx
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Old 01-11-2009, 12:03 PM   #8
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Buckytom - my parents have been making it for years without any problems.

One thing I'm concerned about is that it sounds like you're just "winging it" as far as the recipe. You're approximating the ingredient amounts required to cure the fish, don't know whether to skin or not, weight or not, you don't mention wrapping or how the "cure" is applied, turning, etc. Any reliable recipe will give you all this information & more. Please, please use one. Just like any raw-food presentation, Gravlax needs to be prepared correctly to be safely enjoyed.
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Old 01-11-2009, 12:40 PM   #9
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Quote:
Originally Posted by buckytom View Post
i have a nice piece of coho salmon sitting in my fridge that i was thinking of making into lox, or more specifically gravlaks (gravlax). curing it in just a simple mix of salt, sugar, black pepper, and dill.

i've read that freezing the fish for 7 days is enough to kill any parasites, but i was wondering if anyone has had any experience in making their own.
This link might be of service:
Making Lox at Home - Easy Gourmet Recipes from Sausagemania
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Old 01-11-2009, 12:51 PM   #10
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See also Lawyer for Recall of Moveable Feast Norwegian and Scottish Salmon

You might want to consider some food safety issues. Listeria is not fun!
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