Discuss Cooking - Cooking Forums

Discuss Cooking - Cooking Forums (https://www.discusscooking.com/forums/)
-   Fish & Seafood (https://www.discusscooking.com/forums/f16/)
-   -   How safe is making your own gravlaks/gravlax? (https://www.discusscooking.com/forums/f16/how-safe-is-making-your-own-gravlaks-gravlax-54198.html)

buckytom 01-10-2009 05:51 PM

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.

miniman 01-10-2009 05:53 PM

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.

Andy M. 01-10-2009 06:14 PM

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.

sattie 01-10-2009 07:15 PM

I'd be happy to test it out for ya BT once you got it made!!! :tongue:

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.

buckytom 01-10-2009 08:58 PM

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.

Andy M. 01-10-2009 09:51 PM

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.

giggler 01-11-2009 07:14 AM

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

BreezyCooking 01-11-2009 12:03 PM

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.

PieSusan 01-11-2009 12:40 PM

Quote:

Originally Posted by buckytom (Post 768386)
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

PieSusan 01-11-2009 12:51 PM

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!

PieSusan 01-11-2009 12:52 PM

Side dish: Gravlax -- South Florida Sun-Sentinel.com

I would definitely freeze, Buckytom.

LPBeier 01-11-2009 02:02 PM

Bucky T, we made gravlax at school and we froze if for 5 days, let it thaw in the fridge for 24 hours and took it out only when we had the salt mixture and wrappings ready to go. We used a layer of foil with a layer of plastic wrap on top, covered with a third of the salt mixture, then the fish, rest of the salt so that the fish was completely coated, wrapped it in the plastic and then the foil and put it in the fridge to cure. We served it to customers in the restaurant two days in a row and as far as I know there were no casualties!

Hope that helps. I can look up the mixture we used but it is in one of 7 spiral notebooks written on both sides of the pages!

LPBeier 01-11-2009 02:04 PM

Quote:

Originally Posted by PieSusan (Post 768996)
Side dish: Gravlax -- South Florida Sun-Sentinel.com

I would definitely freeze, Buckytom.

Susan, I am really glad you put the comma in there because when I first read this I saw "I would definitely freeze Buckytom". LOL! :lol::rofl: I have GOT to get new glasses!

PieSusan 01-11-2009 08:23 PM

^lol.

buckytom 01-11-2009 08:57 PM

lol. it is quite chilly here tonight.

thanks everyone.

from reading several articles and recipes, i'm going to freeze the salmon.

giggler, that's the recipe that i've settled on. lots of great suggestions and advice in the comments area.

thanks again! :chef:

PieSusan 01-11-2009 09:06 PM

Splendid. I wanted you to stick around. I need your sense of humor to make me laugh.

buckytom 01-11-2009 09:09 PM

thanks susan.

roundworms can be fun, can't they? :huh:

PieSusan 01-11-2009 09:20 PM

Only in theory, not in practise.

Well, maybe for other roundworms. :-)

buckytom 01-11-2009 09:25 PM

i guess they might need a new straight man, er, worm.

kitchenelf 01-11-2009 09:36 PM

Have you checked to see if your fish was previously frozen? MOST times it is...but certainly, not always.

Would love to hear the results of this bt! Pics would be great too????


All times are GMT -5. The time now is 09:15 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.