Excellent! Thus is how my Jewish wife would prepare. She would always place a stone on top. I prepared for the first time since her passing. I cried, miss her sorely.. Thanks....
Great technique. Made it for my Norwegian in-laws and they loved it. (I suggest using Scandinavians as a litmus test for all things salmon.) One of my favorite flavors is to add some lime-rind. Its a great mixture of salmon and citrus. Thanks for posting.
Very nice. I use brown sugar for my lox cure. Usually I don't put in dill or other flavors. I find that curing the salmon for several days helps to firm up the flesh and impart good flavor. Hope you'll take a look sometime. Thanks for the great idea!
I'm not sure 12-18 hours is enough time for the salt to penetrate all the way through this thick piece of fish. I usually let mine cure for at least 24 hours
Nice and easy but I'd suggest weights atop the fish in the fridge as it cures to reduce the water more. Even $15.00 for a pound at the big box stores is too much. Thanks!
Thanks for this video it's really helpful. Do you need to purchase sushi grade salmon, or pre-frozen salmon? I read somewhere that if it's not pre-frozen there is a chance of parasites. Would a standard frozen filet from an average grocer work?
can you please tell me I made my first gravlax but not sure about it did my cure for 3 days the gravlax is oily will it be oily and strong salmon fish smell also
Hi, do you know how long the lox/gravlax will keep? I dont plan on eating it all at once. Will it stay fresh in the fridge since it's already cured? thanks
No, lox or gravlax is never smoked. Gravlax is a Norse word for "buried". It is always cured as opposed to smoked. Smoked salmon is a different process entirely.
Way too much dill, plus you poured the salt/sugar mixture over the top of the dill? Also, you only did one side and only one filet. Bad recipe for sure.
I really wanted to learn how to make lox.. but it’s so alarming you touching the fish, then glad box, the salt container and putting it on the cutting board where you previously put the fish.🤦🏼
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Excellent! Thus is how my Jewish wife would prepare. She would always place a stone on top. I prepared for the first time since her passing. I cried, miss her sorely.. Thanks....
Great technique. Made it for my Norwegian in-laws and they loved it. (I suggest using Scandinavians as a litmus test for all things salmon.) One of my favorite flavors is to add some lime-rind. Its a great mixture of salmon and citrus. Thanks for posting.
Very nice. I use brown sugar for my lox cure. Usually I don't put in dill or other flavors. I find that curing the salmon for several days helps to firm up the flesh and impart good flavor. Hope you'll take a look sometime. Thanks for the great idea!
Thanks! That was simple and easy to follow. I love Lox.
I'm in love with lox... Lox and cream cheese in a bagel or French baguette is the best thing ever!
Very nice like we used to make it yumm thank you from Canada 🇨🇦
I'm not sure 12-18 hours is enough time for the salt to penetrate all the way through this thick piece of fish. I usually let mine cure for at least 24 hours
Thanks for that demo. It was extremely helpful.
Nice and easy but I'd suggest weights atop the fish in the fridge as it cures to reduce the water more. Even $15.00 for a pound at the big box stores is too much. Thanks!
are artificial sweeteners ok as a sugar sub?
@hoffmankitchen also, the same process of the salt that makes the uncooked salmon safe to eat also kills any organisms. good video.
I love gravad lax but 12-18 hours sounds way too little in Sweden we usually leave it for 2-3 days
Fredrik Eiserman
IT’S RAW!
Thanks for sharing
Thanks for this video it's really helpful. Do you need to purchase sushi grade salmon, or pre-frozen salmon? I read somewhere that if it's not pre-frozen there is a chance of parasites. Would a standard frozen filet from an average grocer work?
can you please tell me I made my first gravlax but not sure about it did my cure for 3 days the gravlax is oily will it be oily and strong salmon fish smell also
Hi, do you know how long the lox/gravlax will keep? I dont plan on eating it all at once. Will it stay fresh in the fridge since it's already cured? thanks
After a day or two texture diminishes.
Who else checked to see of they had an ebay notification at the end of the video??
lmao I was wondering wtf that was xD
how long does this last in the fridge?
Does this taste the same as smoked lox sold at a deli or stores.
it might
May I have your fish platter?!!!! I love it!
It looks like a dish that could be from The Clay Place in Naples, FL. Google that and find their website and Facebook.
Very nice!
Nom nom! I'm going to use liquid smoke to flavor mine. I can't wait! I wish I'd known about this recipe years ago! I'm a loxaholic! :)
hello how much liquid smoke can you use thanks
awesome! thank you! :)
Can I use farm raised salmon
Rrrr me matey walk the plank.
Sorry for the amateur question, but are lox also smoked?
No, lox or gravlax is never smoked. Gravlax is a Norse word for "buried". It is always cured as opposed to smoked. Smoked salmon is a different process entirely.
🌟🌟🌟🌟🌟
so... do i have to cook the salmon before serve?
We're in the Hoff house!
same thing they both mean cured salmon
0:19 to 0:23 LOL!!!
No sugar, pepper only in moderation, and let it sit for a week... as you need WAY More salt.
Mmmmmnmm
Way too much dill, plus you poured the salt/sugar mixture over the top of the dill? Also, you only did one side and only one filet. Bad recipe for sure.
i think salting on one side is OK because the skin is on the other side.
I really wanted to learn how to make lox.. but it’s so alarming you touching the fish, then glad box, the salt container and putting it on the cutting board where you previously put the fish.🤦🏼
smells like fish
still beter then my wife.
saw ur fish man ! get a longer knife ....
Great recipe brother but this is not Lox. This is Gravlax. No brine, no smoke?. Chag Sameach
What is the difference?
lox? How about Gravlax.
It’s not done his shits must have been soooo bad that week
That knife is sooo dull !!!!
u just ruined that salmon way too much dill.
Is this a German gravelax? buy a proper fish knife
Nice insult there... Real act you are