Thread: Gravad Lax

Angus - there is massive variation in the curing time between the two recipes, 5 hours and up to 3 days. What would you recommend? Cheers.

Originally Posted by MightyBoosh

Angus - there is massive variation in the curing time between the two recipes, 5 hours and up to 3 days. What would you recommend? Cheers.

Was a couple of days with the stuff I tried. IIRC get 2 fillets of fish, bone them out, cover inside of 1 side with a heap of salt herbs and lemon pepper (buggered if I remember that bit) stick the 2 fillets together and wrap in glad wrap, chuck it in the fridge for a few days, turning it over couple times a day.

Originally Posted by MightyBoosh

Angus - there is massive variation in the curing time between the two recipes, 5 hours and up to 3 days. What would you recommend? Cheers.

Was a couple of days with the stuff I tried. IIRC get 2 fillets of fish, bone them out, cover inside of 1 side with a heap of salt herbs and lemon pepper (buggered if I remember that bit) stick the 2 fillets together and wrap in glad wrap, chuck it in the fridge for a few days, turning it over couple times a day.

Originally Posted by MightyBoosh

Angus - there is massive variation in the curing time between the two recipes, 5 hours and up to 3 days. What would you recommend? Cheers.

We'd vaccum pack ours which would cut down on curing time by about a day, a batch would normally take 3. I'd imagine these recipes are for different texture preferences. The longer you cure other than your cure penetrating deeper, your fish will become a lot firmer. I'd go for the 5 day one, if you've got a vacuum sealer you can take a day off.

I'm looking for the recipe for you now that we used, it had lots of coriander seed and white wine in it. The reason you leave the skin on is that it helps hold the fish together when you are slicing it thin.