- Joined May 15, 2010
Do you have to use sushi grade fish for curing? I'd like to hear that you can use any frozen fish in the markado but that would be too easy
Be extremely careful. There is a Luxury Hotel down here called The Breakers . Years ago there was a big food poisining because Gravlax was not done or handled correctly..I just looked up gravlax. It sounds similar to what im going to try out.
Im gonna do it with green beans. Hopefully one for
the record books.
Be careful when you make it that it is completely salt and herb coated and weighed down by rocks or something heavy.Thanks for the warning Chefedb.
I think next time I'd skin the fillet just to be on the safe side (the recipe said not to remove the skin and the skin side was far less salinized).