Cooking For Engineers

Raymond in Bangkok · Guest

I have been struggling with the salt - sugar balance for a long time, but I think I might have found a good solution. What I am doing now is mixing 1/2 cup salt with 1/2 cup sugar and putting it into a zip-lock bag. For my needs, I use skinless fillets and cut them into about 8 ounce pieces. I put the fillet into the bag and shake it for a few seconds. After, I will let it stand for about 5 minutes to allow the salt and sugar to start the curing process. Lastly, I will remove the fillet and shake off the extra mixture and place it onto a bed of dill wrapped by plastic wrap or cheese cloth. What I have discovered is that the fillet acquires sufficient curing agent and it is neither salty or sweet. I have been making gravlax for nearly 20 years and this is the best result I have tasted yet.

CamMan · Joined: 28 Jan 2007 Posts: 1

The Alaska Epidemiology article referenced in the comments states that
-10C (14F) for 72 hours will do the trick, not -10F (-23C) for at least 7 days as stated in the gravlax recipe. Why the difference?

If this works for raw salmon, wouldn't it work for any meat, even chicken?

Thanks, CamMan

Fishmonger · Guest

Freezing will kill parasites, but not bacteria - which is the concern with meat and poultry.

If you are freezing fish in a home freezer, it's going to take longer than it would in a colder, more efficient commercial freezer. Both the FDA and EU have guidelines for freezing fish and of course they don't agree with each other. It's interesting that the Alaska office of Epidemiology doesn't go with the FDA guidelines.

FDA
http://www.cfsan.fda.gov/~comm/haccp4e.html
EU
http://tinyurl.com/6

Guest · Posted: Mon Feb 05, 2007 4:17 am Post subject: Re: More about wild vs fresh

Jean · Guest

I made gravlax by similar recipe but there was no info on how long it will safely keep after curing. Is it similar to deli meat as far as how long it will keep in the fridge?

Michael Chu · Joined: 10 May 2005 Posts: 1654 Location: Austin, TX (USA)

Once the gravlax has been opened and washed of the salt, I'd try to consume it within 3-4 days. Store in the fridge.

Joe · Guest

There is a reason that the original recipe calls for kosher salt -- kosher salt is coarse. While you can use any kind of salt to make gravlax, you need to consider the coarseness of the salt when deciding how much to use. Kosher salt and sea salt are both coarse. Because of this coarseness, less of the salt will be absorbed by the salmon.

If you use regular table or iodized salt, it is much finer than kosher salt. This means that the salmon will absorb much more of the salt and you will end up with a saltier finished product. The general rule in cooking is that when you substitute a fine salt for a coarse salt, you should use half the amount of fine salt that you would use of coarse salt.

If you are finding that your gravlax is too salty for your taste, look at the salt that you are using. Try using a coarse salt or reducing the amount of fine salt that you use.

Hope this helps you make your gravlax better.

Trang · Guest

Michael,

I had salted my salmon filets before I found your site...It had only been a day so then I went and somewhat followed your recipe. I took out the salmon last night (it was time). it is now OVERLY salty...almost to the point of making the salmon hard and not silky. Can I soak it in water for a few days to remove the salt? What else can I do or do I have to toss it and go back to the drawing board?

Thanks.

P.S. I used kosher salt

Michael Chu · Joined: 10 May 2005 Posts: 1654 Location: Austin, TX (USA)

Heischman · Joined: 13 Aug 2007 Posts: 1

Was wondering if honey could be used instead of sugar?

Ralph · Guest

Being a Swedish engineer, I am totally impressed by this site and the reader's valuable tips and comments, some of which I will certainly explore in my own cooking. Just one point: although the Swedish substantive "grav" is equivalent to "grave" in English, the verb "grava" means "treat with salt" and not buriedR- there you go!

DC Colorado · Guest

I am curious as to whether it is possible to add smoke to salmon after curing. I do not have a smoker but rather just a normal BBQ grill. With just a small pile of coals and wood chips and by distancing the salmon from heat can I add the smokiness of lox without over cooking or ruining texture? Of course I would freeze after. Any help.

stevewolf31 · Joined: 16 Oct 2007 Posts: 4

So who's tried just using dried dill when you can't get bushels of it where you live(without spending an arm and a leg)--does that work?

stevewolf31 · Joined: 16 Oct 2007 Posts: 4

The process you have subjected the swalmon to is a preservative--I'd cautiously taste as you can expect a bad smell if fish is bad--

Guest · Posted: Wed Oct 17, 2007 3:12 pm Post subject: smoking

Regarding the idea of smoking the cured fish: I love it! I'm sure the purists on the post would not agree, but oh well. Maybe you'd need to call it smoked cured salmon so as not to offend.

To address the concern about texture, I'd think you would want to do what is called a "cold smoke" method where you keep the temp down to 100 deg. F or lower, as opposed to the 200-225 range you'd normally shoot for.

To use your charcoal grill and regulate temp, use a quick read meat thermometer. Push it through a cork and put the cork in one of the holes in the lid to secure it. You can leave it there and monitor what's happening without opening the lid and having big fluctuations in temp and smoke. It won't take much fire at all. I wouldn't think the process would take very long either.