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First time making Gravlax | Here're a few TIPS

Learn on Skillshare: https://www.skillshare.com/en/r/profi... Ok, I’ve been dying to try the curing method for ages. Today was finally THE DAY! I was making Gravlax the very first time, also referred to as Gravlox, Lox and even Lax… Short summary – it was an overall success, but if you are reading this, you’ve probably already watched the video and know it. You would also know, that in this video I’m sharing with you what I’ve learned about the theoretical part of the process (what it is and where it comes from), some facts about the dry and wet cure, the general recipe and my suggestions on the flavouring agents. It is my intention to learn new culinary techniques and try new recipes/cuisines, every week, and attempt to master them with time, and most importantly share this experience with you! If you are interested in such a recurring theme on my channel, send me your ideas in comments below. Let me know, what should I learn next! I’m always Up for a challenge! Next, after making this Gravlax (cured salmon), I’m planning to attempt to cold smoke it! And also, I want to cure some vegies… do you have any tips for me? Ingredients that I’ve used to make Gravlax: - 400 g Salmon fillet - 80 g Kosher coarse salt - 40 g Sugar - 1 tbsp Dry bay leaves - ½ tsp White peppercorns - 1 tbsp Dry onion flakes - 1 tsp Dry rosemary - 2 Cloves IMPORTANT TIP (what I’ve learned): 1) They say you should keep the skin on fish fillet, when you cure it. Supposedly, it’ll help to hold the shape. Maybe… but I’ve used a salmon fillet with a skin off, and it kept the shape just fine. 2) What’s more important when thinking about the shape of the final product is neat filleting. The fillet that I’ve received from my local supermarket was not very neat. Whoever was working on it, had pulled out the bones in the wrong direction, creating huge holes, that at the end impacted negatively on the overall look and shape of my cured salmon. 3) Salt volume must comprise at least 20% of the fish net weight, in order for the fish to properly cure. 4) Some say to use the same amounts of salt and sugar, but I’ve used only half, based on my logical thinking about the role of sugar in the whole process. At the end, I’m not sure, if I’ve made a right decision. Next time, I will try again with equal amounts of salt and sugar, and I will let you know if there is a difference. 5) The length of time that you should cure your fish for in the fridge depends on the thickness of the fillet. Mine originally was about 2-3 inch, and I will say that 2 days is definitely way too much. 18-24 hours would have been just fine.