kitkat_fizzy
Assistant Cook
Hey! I am in the process of making gravlax and I'm unsure about a couple things. First off my filet is a bit uneven. Its 1 inch at its thickest and about 1/2 to 3/4 inch at its thinnest. will it cure unevenly? I put equal parts sea salt to sugar and some dried dill on it and set it in the fridge with a 20 pound weight. Will this damage the filet? And finally Is 24 hours enough to fully cure this fish? Any help is appreciated. Thanks!