288749 Thu Mar 21 12:36:43 -0800 2002 12 27 General Chowhounding Topics 0 1559606 Which would make better salmon gravlax? (I'm making it myself). Fresh farmed atlantic salmon or previously frozen Copper River Sockeye? Thu Mar 21 12:36:43 -0800 2002 0 west coast gal 1 1559616 Maybe I can rephrase this question to ask which would make better salmon gravlax, fresh farmed Atlantic salmon or previoulsy frozen high quality Alaska wild sockeye salmon? Is much quality lost in the freezing? Thu Mar 21 13:08:47 -0800 2002 1559606 0 west coast gal 2 1559623 Do both and let us know. Thu Mar 21 13:20:27 -0800 2002 1559616 0 ironmom 2 1559644 A fattier fish is always better for gravlax if you like a moist product when you're finished the cure. Although rich, the leaner sockeye may be too dry unless you modify your cure mixture. I just finished a batch farmed Atlantic in a whiskey cure last week and although I usually don't purchase farmed, it was the right fish for the gravlax. After a three day cure the salmon was just perfect. Thu Mar 21 14:52:41 -0800 2002 1559616 0 Glenys 2 1559739 Go for the fresh because in gravlax, texture is key and usually (IMO) texture suffers first from freezing. And the cure draws moisture out which may leave you with extra mushiness. Thu Mar 21 22:57:04 -0800 2002 1559616 0 christine 3 1559803 Actually, it can be the opposite. On the thinner tail sections of the fish where the cure takes more aggressively, the salmon is dense and too hard. Almost like the comparison between a hot and cold smoke in texture. Fri Mar 22 16:07:17 -0800 2002 1559739 0 Glenys 1 1559741 Strictly in the sense of keeping it a Scandinavian dish, I'd go with the farmed Atlantic salmon which, after all, is what they would use in Norway. But I think Glenys' comments about fat are well-taken. Thu Mar 21 23:19:19 -0800 2002 1559606 0 Bob Libkind 1 1560330 I ended up making both, as an experiment to see which would be better. They both turned out delicious, but I'd give the slightest edge to the previously frozen wild sockeye. It was beautifully deep red, slightly denser than the fresh atlantic farmed salmon, with a pleasing salmon flavor. The fresh farmed atlantic salmon was also delicious, a more raw-like finished product, lighter in color, with a slightly more fishy flavor. Served with lightly toasted bagels and cream cheese, thin sliced red onion & capers, it was hard to tell which was better. I would happily make either again. Thu Mar 28 11:12:17 -0800 2002 1559606 0 west coast gal 2 1560356 What recipe did you use? Thu Mar 28 13:20:12 -0800 2002 1560330 0 The Rogue 3 1560368 I have a home Lox-Maker box (plastic box, w/ permeable pouches and weight), and used a basic recipe and enhanced it with a little Cognac Courvoisier. 1 1/2 lbs. Salmon fillet (skin on & de-scaled) 1 large bunch fresh dill 1/2 C. sugar 1 C. coarse-grain kosher salt 1 T. coarse-ground black pepper 1/2 C. water 1 1/2 T. Courvoisier Cognac 1. Lay the fresh dill in the bottom of box, so that it forms a thin layer over the entire bottom. Break the dill into small pieces, and discard large stems. 2. Mix the salt, sugar and pepper together in a separate bowl. Sprinkle this mixture over the dill, evening it out. 3. Rince the de-scaled salmon fillet in cold water. Remove any remaining scales and any bones (I use small pliers to remove the bones). Trim off any fins if they remain. Pat dry. 4. Slide the fillet all the way into the permeable pouch (maybe a ziploc veggie bag w/ the tiny holes would work also?). Lay the pouch in the curing box atop the salt-suger-pepper mixture, with the flesh side of the fillet facing down and with the folded-over pouch material on top. 5. Place the weight on top. Mix the cognac with 1/2 C. cold water & pour over all. 6. Put the lid on box and snap it close. 7. Refrigerate for 2 days. Remove and rinse salmon under running cold water for a few minutes. One can put it back in the fridge in saran wrap for a few hours or overnight to relax & soften, or slice immediately & serve. There are other recipes where one makes a sandwich of salmon fillets with the seasonings in between, but I have not tried that method. Thu Mar 28 15:50:05 -0800 2002 1560356 0 west coast gal 4 1560372 Thanks. It was nice to hear the outcome with the two different types of salmon. Now i wonder what the difference would be between two pieces of the same salmon but one fresh and the other frozen? I never saw one of those gravlax boxes. I will have to keep an eye out for one. Your recipe is similar to my recipes. I use the dill pepper, salt etc that you use but add the following: In one I use good rum or bourbon and brown sugar. This comes out heartier and darker. In the other good gin, juniper berries, white pepper, and white sugar. This one is more herbal and elegant, light in color. Thu Mar 28 16:18:16 -0800 2002 1560368 0 The Rogue 5 1560413 Instead of rinsing, try just scraping the herbs & salt away. Leaves the gravlax a little more herbal and tangy. And do you use a sushi knife too? Just can't get it sliced quite as beautifully otherwise. Best, AZ Thu Mar 28 19:34:38 -0800 2002 1560372 0 AZ 4 1560387 I use the same recipe with two modifications: no liquer and crushed coriander. Comes out to die for! Am so addicted to this that make it every week. Thu Mar 28 17:39:21 -0800 2002 1560368 0 Tatyana Gourov