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how to store extra gravlax

t
tickman Jun 20, 2009 02:40 PM

I bought some fresh (refrigerated) gravlax in the Reyjavik airport a week ago. My family is not going to eat the whole thing at one sitting. Is there some way I can store the fillet after opening the package? I do have a seal a meal machine...maybe I can take any brine from the original cryovac packing and just put the remnants into a seal a meal bag? Freeze it or put it back in the fridge?

  1. m
    Mer_Made Jun 20, 2009 03:30 PM

    I make gravlax, and I just store it dry in a ziploc baggie while I eat my way through it. If my homemade stuff doesn't give me food poisoning, then I doubt your bought gravlax will be any problem.

    1. e
      embee Jun 20, 2009 06:15 PM

      Vacuum sealing it would be a good idea, but it isn't really likely to spoil all that quickly. If it smells good and doesn't have any mold or slime on it, it's fine.

      I would store it dry. Don't add liquid from the package. Freezing it in a home fridge would likely ruin the texture even if it is genuinely fresh. There's also a very good chance that the fish was previously frozen before processing.

      1. scubadoo97 Jun 21, 2009 03:58 PM

        Gravlax, Nova and lox are contain a fair amount of salt. Regular lox is pretty high Nova pretty low by comparison and Gavlax somewhere in the middle depending on how long it was cured. They will all hold up over a week. When I make gravlax or Nova I cut as much as we will eat for that morning and wrap in plastic. It holds very well over the week in the fridge this way.

        1. t
          TomSwift Jun 22, 2009 12:57 PM

          I'd fold the skin back over the cut portion and use the seal a meal.

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