Let's Talk BBQ
Recipes => Recipes => Seafood => Topic started by: pz on July 23, 2014, 02:20:39 AM
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Wild sockeye is available at Costco - kind of spendy at $9.99/lb, but what the heck, you only live once, right?
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Simple mixture of salt, sugar, a bit of black pepper, and dill from the Aerogarden
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The second filet was placed atop the first, and then wrapped in cellophane. Then a second cookie pan placed on top with a weight and then into the fridge for a few days, turning periodically and removing the osmotically drawn liquids. We'll see how it goes
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This is new to me so keep us updated... I love salmon and have a great source for it considering I'm on the southern coast.
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I will be watching this one!
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pz I have made Lox before and it turned out excellent. Here is a link to the thread so you can see the method I used...
http://www.letstalkbbq.com/index.php?topic=1539.msg14414#msg14414
Will be watching this one to see how your's turns out and your method ;)
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I made some gravlax many years ago. My setup was almost identical to yours. When I put the second pan on top of the soon-to-be gravlax I used 2@ 5 pound weights. When I sliced the gravlax and served it I served it with an ice encrusted bottle of Akavit. As I recall, my Mom and Dad went bonkers over this. Me, too.
Watching this one closely. I will start looking for some decent salmon.
Art
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Yuck..looks good, but I don't do salmon..you guys can have it all. Isn't that generous of me..lol . Enjoy.
Pam .☆´¯`•.¸¸. ི♥ྀ.
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Sounds delicious.
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That's going to be so good when it's done.
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Watching this - looks like it should be excellent. btw - can I have Pam's portion?
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Hmmmm - I'll keep watching this one :)
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Thanks for the comments, folks - just turned the fish again and drained the exudate. It is starting to flatten a bit due to the weight, just as expected. The flesh will be salt/sugar "cured" and the extracted moisture will result in intense salmon flavor accentuated by the cure and the fresh dill. I'm already drooling in anticipation, as is my better half. We plan to eat plain slices (will try to find Art's recommended Akvavit), and also spread thinly sliced gravlax with cream cheese, slivers of onion, and capers - rolled and then eaten as an appetizer.
pz I have made Lox before and it turned out excellent. Here is a link to the thread so you can see the method I used...
http://www.letstalkbbq.com/index.php?topic=1539.msg14414#msg14414
Will be watching this one to see how your's turns out and your method ;)
Thanks, muebe - sounds like an excellent method I need to try. I like that you can use skinless - mine is best with skin on.
I made some gravlax many years ago. My setup was almost identical to yours. When I put the second pan on top of the soon-to-be gravlax I used 2@ 5 pound weights. When I sliced the gravlax and served it I served it with an ice encrusted bottle of Akavit. As I recall, my Mom and Dad went bonkers over this. Me, too.
Watching this one closely. I will start looking for some decent salmon.
Art
I'm using a weight too - my great great grandma's cast iron, iron (the kind you iron with). Thanks for the tip on the Akvavit - have not tried that before, but being a Scandanavian spirit, would make the gravlax experience that much more authentic.
Watching this - looks like it should be excellent. btw - can I have Pam's portion?
Pam is very generous, and her portion is yours, David!
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(http://i1298.photobucket.com/albums/ag47/1spudster/watching_zpse0a170cc.gif) (http://s1298.photobucket.com/user/1spudster/media/watching_zpse0a170cc.gif.html)
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(http://i1298.photobucket.com/albums/ag47/1spudster/watching_zpse0a170cc.gif) (http://s1298.photobucket.com/user/1spudster/media/watching_zpse0a170cc.gif.html)
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I will be making my own Gravlax, soon. I bought some good looking salmon today. Can't wait.
Art
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Well, three days later, here we are - finished and ready to consume:
Before (left) and after 3 days under weight (right) - you can see the evaporated exudate on the right has precipitated the salt crystals
(https://lh5.googleusercontent.com/-YKaxl0Z1_EA/U89SnjBP0KI/AAAAAAAAHeQ/WcGw_WVv1Iw/w1294-h863-no/IMG_4114.JPG) (https://lh4.googleusercontent.com/-CUebxT8Nuy8/U9L_kIULtFI/AAAAAAAAHgk/jtvxKq8giOs/w1294-h863-no/IMG_4138.JPG)
Cut the filet pair in half for ease of slicing - you can see the two flesh sides still in contact with salt, sugar, and dill between
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Washing off the remaining salt/sugar and dill
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Ready to slice - using a filet knife - the thin flexible blade is ideal for this type of slicing because it allows one to get all the meat off the skin
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I keep forgetting how good home gravlax preparation is - firm yet supple flesh - intense salmon flavor but not the slightest hint of fishiness that I often find in store bought lox (the kind at Costco). The gravlax was so tasty all by itself that we did not even place cream cheese, onion, and capers as we had planned. One of the two filets is already consumed - next time I need to make twice as much
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Here's a cheesy video of me slicing the fish - only 30 seconds long - my sweetie was the camerawoman
http://www.youtube.com/watch?v=j6Iwo8OPhCI
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WOW!!! That looks really good. I am hoping to start my gravlax this Sunday. I haven't been able to find the recipe I used a long time ago. All the ones I am finding on the web call for different amounts of time before being ready to slice. Seemed to me it was at least two days, but I like your approach with three days. Three days would seem to give it just that little extra time to get the exudate out of the filets. I believe I will give it the full three days. I'll post a few picts as I prep mine.
Art
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WOW!!! That looks really good. I am hoping to start my gravlax this Sunday. I haven't been able to find the recipe I used a long time ago. All the ones I am finding on the web call for different amounts of time before being ready to slice. Seemed to me it was at least two days, but I like your approach with three days. Three days would seem to give it just that little extra time to get the exudate out of the filets. I believe I will give it the full three days. I'll post a few picts as I prep mine.
Art
Thanks, Art, and looking forward to your story - I like 3 days because for the first solid 2, lots of fluid came out. On the 3rd day, there was much less, indicating that the maximum osmotic effect had been achieved without too much salt entering the meat. Sometimes I put a couple of tablespoons of brandy, but this time I did not, and I think it was actually better.
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I believe I spritzed a few drops of non-flavored vodka on mine the last time. I have been finding a number of recipes that call for a "flavored vodka" as an option, like a citrus flavored vodka. I just happen to have a bottle of Absolute Citron in the freezer right now. I haven't decided if I will use a little of that or just save it for consumption with the gravlax. I also have some Effen Cucumber Vodka in the freezer, too. Actually, either one would work, I believe. Decisions! Decisions!! I am beginning to think I need a bigger freezer for openers.
Art
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I think the Effen cucumber vodka would be delicious, and impart that delicate cucumber essence to the gravlax. Alternately as you mentioned, it would be great to serve with the gravlax!
I know I never have enough freezer space! ;D
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That looks absolutely delicious pz!
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Looks like it turned out great pz.
Nice color!
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pz - that is killer - the color and thin slices.... wow! I am hoping some good salmon comes on sale soon - I will try this. Thanks for the well detailed process.
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That looks delicious and I'll gladly take Pam's portion, that's if David hasn't got there first. ;)
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Looks delicious and something I really have to try!!! Don