Quick Cured Salmon - How to Cure Salmon in 3 Minutes
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- เผยแพร่เมื่อ 13 เม.ย. 2014
- Learn how to make Quick Cured Salmon! Go to foodwishes.blogspot.com/2014/0... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy, "How to Cure Salmon in 3 Minutes" demo!
- แนวปฏิบัติและการใช้ชีวิต
Check out the recipe: www.allrecipes.com/Recipe/237473/Quick-Cured-Salmon/
Food Wishes niceeee
Step 1 Don’t trust anything on the internet
Hi John, really enjoy your videos. Can you please make one on clam chowder? I’ve got a lot of clams here :) thanks
Hey chef John, How long can this cured salmon last in the fridge? Also Would the flavor still be the same after sitting a few days?
But is it safe from parasites? Seafood should either be cooked, or else frozen overnight first if later served raw. I doubt this type of curing would be adequate.
You may fiddle with your food but the fact that you didn't point out the pun when you said "fish those out" proves you have great restraint.
I was still chuckling from the first time he said it, and then he said it again.
Truth 😂
Alessandro Torres I read this the second that part came up in the video.
God bless, Jesus loves you
Approximately how sick do you have to get the salmon before you can cure it?
Umh ok
hahahahha
Gravelaxy
Lmaooo
ha
John, you are amazing. You can cure a salmon in only five minutes and you don't even know what made it sick.
Your upward inflection, dad jokes, and concise recipes have made you a successful youtuber. I bet you never imagined this would be your job when you were a kid!
Am I the only one who doesn't find his way of talking weird/annoying?
I personally find it really cheerful and fun!
I think it's because he ends his sentence with the question like inflection in his voice lol
it's very sing-songy.
It drives me insane. I like his recipes a lot, but I can't listen to him around my wife because she goes crazy. He would be at the next level if his delivery was better.
i think he speaks in an unusual way but it's more cheerful than weird or annoying. and he can cook :)
•ᄉ• how mutch sugar and salt do i use please?
OMG it worked! I have been suffering from salmon for my whole life and tried everything. I was going from doctor to doctor, but to no avail - until I tried your recipe, which completely cured all of my salmon and now I'm salmon-free for the first time in my life and I feel like a huge burden has been lifted from my shoulders! Thank you so much, Chef John!
God damn it
😂😂😂😂😂😂😂😂
damn u
😅🤣😂😂🤣😆😆😅🤣😂😂😂😂🤣🤣😅😆😆😆😅🤣🤣😂😂😂😅😆😆😅😅🤣🤣😂
Salmonella
"the real reason we do this is not to save money, we just want for our friends to think we are bad ass".....I love this guy!!!!!!!!!!
How to Cure Salmon in 2-3 hours or overnight and 3 minutes
only way to cure (sushi grade) fish is by freezing it at -31 degrees for 7 hours or more. freezers that go to -31 are walkin freezers that cost a lot. normal freezers are not -31 and freezing it in a normal freezer will not do the bacteria killing prosess that -31 freezers do and you will get sick. regular freezers might sushi grade fish but you have to freez fish at -4 degrees for 7 days.
@@edanbehjou4935 nice to know about this info. Glad to have my uncle owns a a cafe which he has a freezer and fridge walk-in as well.
@@edanbehjou4935 curing has nothing to do with freezing.
His fish is not raw. It's been cured. But you should use sashimi grade fish as you've described to make this... as the first comment suggests.
Edan Behjou so if it is frozen in a normal fridge for 7 days it’s safe
Its so funny how he ends his sentences with his tone going higher and then his voice just slowly fades off
I know it's like he is amazed by his own words
There's a medical term for that.
haha exactly what I thought immediately..
@bang ding ow That's super screwed up. If you were in front of me, I would do the same for you. Only my intentions are good. I hope you're joking and just being an everyday online douche who won't do Crap in real life.
Yeah I LOVE it
I do this to make Vietnamese spring salmon spring rolls. Amazing, quick recipe and makes raw salmon taste even better while the curing helps its more safe to eat than straight up raw would be. And you can’t really tell from the video but it will make your salmon more bright red orange after it cures. First time I tried this technique, it surprised me how big of difference it made with such few ingredients. 10/10 recommend
All this time I was apprehensive about making sushi for the sole reason that curing salmon is complicated with the 7 day freezing process and all but now this is so much more easier. Now I can make my favorite salmon sushi recipes using this process! Awesome.
Man how the hell do you get fresh water? Water has been on Earth for 4 billion years.
+Jimmy Situ Boil water, collect the condensated steam, water in its pure form.
Chloe Newton That's not the point. That's just purifying the water that's already on the Earth.
Jimmy Situ ok then, when ice melts from the glacier fresh water is formed, thats why there are fresh water marine life and salt water marine life. fresh water simply refers to pure water
Chloe Newton Most water came to earth from space many many years ago...
Jimmy Situ and your point is....?
Chef,
I just tried this recipe and used in both ngiri and rolled sushi. It goes wonderfully with spinach and avocado. Thank you for sharing!
Did you start off with sushi-grade fish or did the curing process off-set the need for sushi-grade?
@@nix2747 I did not start off with sushi grade salmon. Just a filet of salmon in my grocery store's fish section.
@@truckerspike Thanks for the info. My country has sushi restaurants that use sushi-grade fish, but largely the fish available in the regular supermarket isn't always the peak of freshness, even though I live in the Caribbean . I want to try my hand at making sushi but I don't want to play Russian Roulette with the fish available.
@@nix2747 I should be clear. I almost undoubtedly started with frozen salmon.
@@truckerspike That's fine. We get a ton of frozen fish here. It's just that frozen and sushi-grade are wildly different but a smoked salmon can be used for sushi recipes with little-to-no adverse effects. I just wanted to know what kind of fish you started out with to do this curing, since I am unlikely to be able to get sushi-grade at my local grocers.
I want this man to narrate my life.
What, no Morgan Freeman ????
then your lifes a joke
So everything is a question?
Heheheeeeee me too
Lol big time
"Yes we're going to use fresh water today"
Immediately turns it into salt water. lol
I lost it at the freakishly small wooden spoon.
i lost it when the dude speaks.
holy crap it drove me crazy
iwantoolaydown I
I cut it wirh a fork
I am banned from Amazon. So someone will have to buy me a "freakishly small" wooden spoon.
nice moment of clarity!
God bless, Jesus loves you
@@evanjanse4038 first of all no that's wrong second of all shut
@@uppertile5542 Jesus still loves you
On days when I’m cleaning the kitchen I put Food Wishes on for background company. Soothing!
I have been making this recipe for the past almost 8 years
It is absolutely the very best result without much effort! Thank you so much for sharing this wonderful recipe with all of us
Half of a freakishly small wooden spoon? What is that in metric?
Looked like 1/4 teaspoon to me
He's asking in metric guys, metric.. like grams, milligrams etc.. not spoons or teaspoons.. it's like if you ask me "how long is a meter in feet?", and I answer you "100 centimeters".... :D :D :D
Half of a freakishly small wooden spoon would be one thumbnail, in metric. Just my guess.
Please stop i'm dying 😂😂😂😂😂
+pccalcio Grams are a unit of mass, not volume. Nice try.
I make Grav all the time but I have a hard time waiting to eat it so this quick cure recipe works for me! 5 stars!
I just used your method in camp with trout on a fishing trip. Everyone loved it :-)
Bad idea if freshwater trout. Actually bad idea even for sea trout since they always have worms. But 99.9% of salmon from a fishmonger has been frozen as per Fed specs in the US so your chances of getting a live worms as relativity nonexistent. But still a possibility. There are some US areas near salmon waters that carry real fresh salmon (vs previously frozen and thawed).
Every sentence sounds like the starting bullet-point on a list given to a meditation instructor on his first day.
Chef John said 'badass'! My life is complete.
All your recipes are fantastic. Thank you for sharing your techniques. Your insight has helped make me a better chef for my family. They enjoy everything from your Tuscan flank, to the Strawberry ice cream, the Quiche... I could go on. Thanks Chef John. Will do the cured salmon tonight.
Oh Chef John, you entertain as much as you educate - hats off to you as always 👨🍳
I am a big of chef john and love the way he speaks, his recipes and at last what he said... *as always, enjooooyyyyyy!*
After binge watching countless hours of Food Wishes videos, this is by far my favorite dish, made it for friends and they loved it! I am usually a sushi lover, but this gives a slightly firmer and creamier texture that is so good! Thank you!
Great for poke bowls too.
@@sjelliott6660 that's why I came here, actually. I thought this would work for that, thanks for confirming it
How about the worms inside?
this is what trance music sounds like manifested as a human being
ahahhahahahaha
Yaaas
@@clarke4552 God bless, Jesus loves you guys
Thanks for this video, your comedic honesty was so refreshing lol I’m making some tonight for my salad !
Just as a note for anyone who wants to try it. Make sure to use either farm-raised, flash-frozen, or "sushi grade" salmon! Eating fresh wild-caught salmon that hasn't been frozen can pose a risk of various diseases.
What if I freeze wild caught salmon then try following this video?
@@Vickmeister flash freezing is when a fish is caught, fileted, and immediately frozen at extremely cold temperatures, like -80f. not something you can replicate at home, and especially not with something you bought at the store
@@Vickmeister Soulbot119 above me put it very well. It takes specialized freezers and processes to make wild-caught salmon sushi-safe.
In Sweden, part of the procedure is to freeze the salmon before or after curing it for about three days whether farmed or not as a safety precaution.
All fish sold in stores in Canada has been flash frozen. This will work with any fish you get at the store, but yes as the original poster said, don't do it with fresh caught fish
this was the most informative video I found about eating sashimi at home, thank you!
Chef John is the Man! Greetings from Memphis, TN!
This is fantastic!! So simple and SO good!!! Thank you for sharing this!
love how this guy explained everything X)
I like that final note on the piano after the "enjoy!" LOVE IT! :)
Sir, you are the Bob Ross of food. Thanks for this!
I love the way you talk. And thankbyou for the tips 🌹
I can't stop laughing about the wonderful way you explain things and this wonderful humor too. It is so refreshing and informative at the same time. THANK YOU.
people don't realize how luxurious and rich raw salmon is... very unfortunate
People don't realize how luxurious and rich raw chicken is... very unfortunate
People dont realize how luxurious and rich raw ....... ok forget what I was gonna say. Might get flagged lol
@@chefjasonperu did you mean DICK
@@bobsagget823 why did you think this was a good or necessarry comment?
Jason Peru thought you were gonna say “pussy”
Chef John! You are the King of the Salmon Cure. You've got a lox on this recipe. Blessings ChefMike
chef mike : Why the Farm raised Salmon.... it’s a fucking shame!
The Fact Chef John in his cheery voice saying the word “Badass” 😎
i love the measurement units in this video, so precise
But can you cure my heart?
after I cut it out I'll give it a go, yeah.
I wouldn't give John that challenge if I were you... Jus' sayin'...
Watching fir the first time.. 2019 and loving it
Lovely video.
Excellently explained.
Thanks for uploading.
I love how you talk so relaxing
I brine most of my catches to eat with a bit of cream cheese, sour cream, and dill, or like nigiri with a bit of wasabe, soy sauce and ginger on rice. Great for quick fish tacos, too.
Why are you curing your salmon? Was it sick?
I'll see myself out.
Jacob Pisello Duga 😂😂😂
Nah, stay, it was funny enough.
Aaaannd the door is right there good sir
😊. 👉. 🚪
it was grav- ly ill
hold the door
You can't eat raw meat since it's unhealthy that's why people do something to it to eat it and it's called sushi..
I'm on a restrictive food diet right now and would looooove to have this on my weekly day off. I think I will. Thanks.
Makes my mouth water just looking! Thanks. I'm just going to 'go ahead and go ahead'.
"so our Foodie friends think we're a badass!"
That line alone earned you a sub. :)
I like how this guy talks. Very calming and amusing. Thanks for the upload! :)
its making me feel like im on a boat.....up ....and.......downnnnnnnn.......lol
***** Right? LOL!
It's strange but his voice tends to have the exact opposite effect on me, I like the contents of his videos in the production quality but I struggle to watch them (and rarely do) because of it.
Is the sheet music to this song commercially available?
+HowToOverthink
Love this guy's videos. Thank you for making informational videos that are cheery too. :)
Made this today with some salmon belly, it was delicious!! Will be using this technique forever.
Hi Chef John. Always enjoy both your recipes and the way you narrate them. For this recipe, what kind of salmon would be your preference?
This man has mastered talking and sing at the same damn time.
Very nice Chef John! Thanks for the delicious looking video.
I love your videos don't ever stop...excellent stuff
Now I need a freakishly small wooden spoon :(
Just get a large wooden spoon and use part of it
We tried this a few days ago using frozen salmon fillets and it turned out delicious! It has the saltiness of smoked salmon and tasted great.
This was delicious! I made the green goddess dressing as well and served the salmon over the dressing, with an avocado slice per salmon piece with some horseradish as you recommended and micro greens sprinkled on top
Lmaoooo he is hilarious. Idk if it's intentional humor or he's just like that but I love it!
There ain't no cure for the salmon-time blues.
Oh no... did you really say that?
jbooks888 Yup, it really happened. (Love it btw mse3700 LOL)
Mia FluxX.x Thank you. I'll be here all week. Remember to tip your waitress.
You must have grown up on 60's music
More like:
There ain't no cure for the salmon-brine blues.
It’s like every sentence has a question mark 😂
Or it's all just one sentence with a bunch of commas 😂
Love how he ends with 'Enjoy' . . . and this one is an absolute enjoy.
I need this dude for my meditating sessions
The way he talks OMG it's so funny 😂 😂 😂
You are an amazing chef
I admire your patience and willingness to share and help others
Love your personality 👌🏻🙌🏻❤️
What a delightful video
Interesting. I always make my own graavlox, so I'm going to give this method a try and see how I like it. You never know! And, Chef John, your sing-song voice inflections always sound like you're talking to your kids when they were toddlers! Sweet. Just an observation.
We are his kids lol
Just made this and result after 24 hours is superb 👌🏻 also added a peeled & chopped beetroot to the last batch to give the salmon a different colour & slight taste .... looked & tasted superb also 👍🏻
when you say "the result after 24 hours is superb", what does that mean? that you cured it for *24 hours???* at that point you might as well just make proper salt-cured gravlax, which turns out *completely* different from this
WOW! I was already nibbling on it before getting into the frig. This is definitely going into my repeat file.
Make me laugh every time, Love Chef John !
Uhhh John this video is longer than 3 minutes. I'm calling shenanigans
"It takes longer to explain it than it does to do it"
0:08
CL B I read this just as he said it
***** He said the curing takes 3 minutes. The length of the video nor the preparation have absolutely nothing to do with that.
When you bake a cake and it says baking time is 25 minutes do you count the start-to-finish as the baking time?
thrillhouse900
John said at the beginning of the video
it takes longer to explain than the actual process.
Were you listening?
The time spent in the fridge also.
Your voice just makes me feel happy.
Your voice puts me at ease
Can’t wait to try! Love “fish those out!” Lol.
Being a Swede, seeing this is heresy! Gravlax is a favorite next to Surströmming (Yes. The Surströmming)
And to "grava" a salmon is not to cure it exactly, you use more sugar than salt and you should not forget the fresh dill, which produces a much more delicious mellow fish taste. I personally hate dill, but it really is a necessity with this one!
Hadmin jag är också svensk men gravad lax och sashimi lax smakar inte likadant fast jag är för rädd för att göra sashimi lax för om jag gör fel så dör jag och kag vet inte vart du bor men jag bor i göteborg och där hittar man ingen sashimi lax i affärer
I made this exactly as he described (although, as a mathematician, I don't know if I can say exactly 1/4 inch slice), and it was super. Served them as appetizers with salmon on dill and cream cheese on french baguette slices. Fantastic.
Chef John, you the best
THANK YOU for this . This saved my Sashimi carvings after learning how to do this from you.
I love your sense of humor, Chef. It may just be because I am just waking up and in the middle of my first cup of coffee, but I found this video particularly funny, You even got a belly laugh out of me at one point. Good thing my mouth wasn't full of coffee at the time. ;)
I know im late but "moving it around for no good reason." This is me when I half ass essays. Professor: wow, it's like ... I can see what u really think like, clearly.
Love the way he talks!!!😍
Tried this recipe last night and woke up to the most refreshing salmon in my life, this SoCal heat wont kill me now!
thanks for coming back to update us! i’m definitely trying now
Amazing explanation👍👍👍👍👍
I like his tone of voice he sounds so nice
who else here paranoid asf
Just had to say this is a great tip and outstanding. i do this and then smoke them with hickory on charcoal grill. Amazing!
I never really understood of concept cure until my chief friend explain it to me, love the idea of quick curing
This video is super helpful! I love and crave sashimi and now i can make it at home! Question, can I do it with all types of "sashimi" fish?? like tuna, swordfish etc etc. And how about shellfish like scallops?
"The real reason is so our foodie friends think we're a badass!" So true, haha
I have some in the fridge now. It'll be ready at 2 PM CST tomorrow. It's not as pretty as yours but just as yum I'd wager. Summer eating just got super simple.
Hey! Almost at 1.5 M views!! Congratulations! I LOOOOOOVE this recipe and have made it a couple times at home with much success! Seriously this is my favorite way to eat salmon. Thank you for your awesome videos!
can I asked if you purchased a specific kind of salmon, "farm raised" or it just didnt matter?
@@sleeksalmon I've used a variety of salmon: (local) farm raised, wild Atlantic (gulf of maine), sockeye (which was very expensive but SO good). I think it's more a matter of getting the best quality fish for your dollar and partially a matter of which salmon you like more.
gravlax is done by taking the whole file of ocean salmon and by adding a lot of seasalt (file barely visible) on top of it with a bit of sugar, white pepper and a lot of dill. wrap in airtight and put in fridge for 3 days. Put weights on top to press dill flavor on salmon. Should be served cold and sliced as thin as possible.
+El Tigre
Protip: Add a splash of brandy for extra taste.
Minastir1 Thnx for the tip but I won't touch a old family recipy:) It's been done like i posted for over 100y and I like it pure and simple. Less is more.
When you say file, do you mean fillet?
Thank you so much for this recipe. I love the health benefits of salmon but I HATE the flavor of it cooked, I don't know why.
Perfect! Thank you!
you have a nice dad voice.. i enjoy your videos