How To Make Cured Salmon Gravlax Like A Real Pro
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- เผยแพร่เมื่อ 25 ก.ค. 2024
- Gravlax or Lox is salmon that's been cured in salt, sugar and aromatics. It's neither hot nor cold smoked and the process of curing salmon at home is child's play for anyone that can follow a few simple instructions.
Cured salmon gravlax can be used in many different ways and you can have it pretty much any time of day.
Breakfast with scrambled eggs and gravlax, a lunch sandwich with a generous helping of lox and simply sliced with some salad as a light dinner all come to mind.
This is how the professionals cure their salmon.
-------------Salmon gravlax written recipe-------------
www.pantsdownapronson.com/cur...
-----Chapters------
00:00 - Intro
00:30 - Ingredients needed
00:40 - Making the cure mix
01:17 - Preparing the salmon
02:38 - Salting the salmon
03:19 - Washing off the cure
03:36 - Serving
03:59 - Storing
04:10 - Outro
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This is by far the best recipe for Gravlax on TH-cam [Boy are there some shockers out there ], I've worked in catering for 40+ years, this guy knows what he's talking about, especially follow his advice in NOT using Cooking salt, use coarse salt.
Superb! Had the Gravlax on your Borodinsky bread! What a treat. Most grateful for your sharing.
That looks absolutely sublime! Will definitely try it. Your channel is amazing and so unique - keep up the great work & that amazing sense of humour :)
I tried this recipe, and it came out really good!! So simple too. Thank you!
Great video, looks amazing pal 👍
Amazing recipe 😁
This came out perfectly. Everyone doubted me yesterday, but today no one had said anything (too busy eating it on Borodinsky bread 😉)
Oh I have to try your method.
Thank you very much!
You are absolutely amazing! Hopefully you get your million subscribers soon. ❤ Молодец!
Спасибо! Hopefully so))
Started this today! Will update once finished!
You gonna love it. I currently smell like a fishmonger)) Just did. 50kg of it. Looking forward to result!🍻
How’s our fishy?
@@PantsDownApronsOn It came out so well! It's a bit saltier, but I think it's because my cut wasn't as thick as yours. Had it on homemade bread w/cream cheese and it tasted great!
king. subscribed
Yummmmm!
Love your self-referencing repartee in your commentary
So underrated
I love your present.😍
I have question..after keep fish in the freez ; meat and teast is still same or not.
Yeah keeps well in freezer
Nice one Mr CV, You should do the beetroot version we used to do.
Joe Bro! The fuck did you end up on this video?)))
Recipe is on point, thumbnails are good, the editing is a bit wacky but unique style. Keep at it man, should work out
I never taught to use the liquid good idea
Yes please
You forgot to add dill while curing the Lax? Dill is a very important ingredient during curing process .
I’ve seen many different recipes and each is different. This is his version. Might taste good 😊
When you freeze it, are you thawing it out before you slice it?
If you got a slicer slice it semi frozen. Otherwise I thaw it out in the fridge then slice with a blunt knife and stuff my face
Do you freeze it before curing it or literally do you buy it fresh, cute it and eat it? Also is 20 hours good to cure it instead of 24 hours ?
I do yes. Blast freezing or salting kills some but not all of the bad stuff you can find in fish. Only cooking to bine dry does that, but no way I’m eating salmon cooked to oblivion. Buy good quality salmon to lower the risk of parasites and worms. Then risk it for a biscuit like we do with all things everyday anyway. Judge the cure time by thickness of the salmon and also by how salty you like it. If thick go longer even to 36h if you like salty. If you have a fillet coming from a 5-6 kg salmon salting for 18-20 hours is in the golden zone for most peoples taste I find. However, experiment until you find the sweet spot for your taste. Most of my clients actually like it salted very little. We pull it after 8 -10 hours most of the time. Personally I like a 20 hour one.
@@PantsDownApronsOn thanks for quick response…so for clarification do you blast freeze or normal freeze prior to eating? I get that you don’t cook it of course but wasn’t clear if you did the freeze or not. Thanks!
@Menchman don’t freeze because I can get top quality salmon but if you are worried best to freeze it for a day then salt. Still not 100% guaranteed but does help.
if you start with fresh wild salmon and never freeze it before you eat it, can't you get sick from any possible parasites in the fish? since curing does not kill the parasites
Never happened to me that I realised, but they do say you can get a bit a tummy cramp or two… but I’m not a doctor so rather play it safe like we do in the industry and freeze it for 12 hours first. Promise you won’t have bad quality cured salmon.
How do you make your fish souce?
Will be making a video on it but you need whole small fish, koji or other enzyme rich product like pineapple or kiwi, salt and time
Looks great. Thanks!
PS. Are you wearing pants?
Sometimes
Stupid question- when you say "cure it for 24 hours" do you put it in the fridge?
I do! And so should you. Or at least on your balcony if you live somewhere cold.
only 24 hours? I've never tried less than three days. I'll have to try that. Oh Single malt scoth or small barrel bourbon is a great addition and I like to use liquid smoke. All the smokiness and none of the heat.
Liquid smoke is extremely cancerogenous.
hello! i have a fillet froze, can i use it or do it has to be fresh??
Frozen good bro
Is the salt to sugar ratio 50 50?
Yes
So we dont have to smoke it?
If you want you can. It’s delicious cold smoked if you have a Bradley smoker or smoking gun
bleleleelel best part
Gravel eggs! LOL!
Can you make this with the skin off? I have fresh-caught salmon and want to make Gravlax with it.
Yeah you can. Same process. Don’t salt more than 24 hours
@@PantsDownApronsOn thanks
cool мой вопрос слегка технического характера: я делаю очень похоже ,но не использую цедру, а использую непосредственно сок высококлассных апельсинов немного. помещаю рыбу в гастроемкость и переворачиваю через 6 часов на другие 6 часов. рыба выделяет много влаги но я делаю пробу на вкус еще до засола, пытаясь вывести необходимый уровень сахара сладости апельсина с морской солью грубого помола и специями, в итоге процесс больше напоминает ферментацию. как итог : славный вкус, чуть более плотная текстура поверху. я не удаляю чешую как ты и тут вопрос а нужно ли? филируя рыбу ты жене режешь шкуру-так зачем? я хочу понять логику шефа
Уважаемый Пабло, есть две причины, по которым я не убираю чешую. Первая: чешуя препятствует равномерному засолу рыбы, поскольку соль со стороны чешуи плохо проходит в тушку. Вторая причина: чешуя для меня - это как перья на курице, которые не удалили. Вторая причина более эстетическая. В момент нарезки рыбы она будет прилипать к доске, ножу и везде вокруг. Цедру (а не соль )я использую, поскольку при засолке рыбы у меня стоит задача избавится от лишней жидкости, а не добавлять ее в виде сока. Но, наверно тоже вкусно уверен.
good god i want
Get a side daar by die fish 4 Africa)🍻
“Your wife’s tweezers..”.. lol 😂 .. Good luck with that! 😏
and if you want to waste your time, Vodka! lol!