Gravadlax?

Discussion in 'Food & Cooking' started by kitkatfizzy, Oct 9, 2015.

  1. kitkatfizzy

    kitkatfizzy

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    Hey! I have a question about curing my salmon to make Gravadlax. My filet is about 1 inch at its thickest and 1-2 to 3/4 of in inch at its thinnest. I put equal parts sugar to sea salt on it and some dried dill. I set it in the fridge with a 20 pound weight on top of it. 

    1. Is my weight too heavy? will it damage the fish?

    2. Is 24 hours enough to cure the fish?

    Thanks in advance!
     
  2. berndy

    berndy

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    You do not need the weight at all and 24 hours is long enough for a thin piece of fish like you have.
     
  3. kuan

    kuan Moderator Staff Member

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    Especially with equal parts sugar and salt.
     
  4. lagom

    lagom

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    Yes please for goodness sakes take the weight off. 24 hours is plenty of time for that filet. Try a 60/40 sugar salt mix next time. I wouldnt be suprise if your filet is hard and a bit too salty with a 50/50 and the weight.