I do a similar thing for having on-demand sashimi. I get a 4lb or so piece of deboned salmon but actually prefer the firmer texture of steel head trout (in the salmonid family). After skinning it and making sure it has no pin bones. I cut it into several 4-5 inch steaks then sugar cure the - a pinch of salt on both sides followed by heavy pinches of sugar. Let it sit for 40 minutes- excess moisture will be removed but sugar is more gentle at pulling it out so it just gets slightly more firm and brighter. Rinse thoroughly several times then dry - if freezing, wrap in kitchen paper and pit in freezer back. Since water was removed, there are fewer ice crystals to destroy the texture. I get a giant piece of farmed salmon from costco and can make about 40 sushi rolls of you used it all at once I usually pull enough to make about 8 rolls soI male sushi 4-5 times with one $25-$30 piece of fish. Only farmed salmon os safe for raw consumption as it has no access to parasites like wild-caught, which must always be cooked. I always make-sure the fish was packaged within the last 24-48 hours, tops … the fish is usually from waters near Scotland so I don’t want anything that had been laying out for days as it is to be consumed raw.
There’s a big difference between sushi quality salmon and salmon you cook. Sushi-grade' fish is the term given to fish that shows it is safe to prepare and eat raw. Sushi-grade fish is caught quickly, bled upon capture, gutted soon after, and iced thoroughly. Known parasitic fish, such as salmon, should be frozen at 0°F for 7 days or flash-frozen at -35°F for 15 hours.
@MrWATM no it isn't 😂 that's exactly opposite of sushi grade sushi salmon is farmed salmon why do you think salmon only started being used in sushi in like last 40 years 😂
Probably important to point out that salmon historically is looked down on in Japan and not something most would consider good for sushi. Farm salmon is the only reason this has really changed.
I have done this so many times! It's lovely. And makes having really nice sushi affordable. The texture and flavor is amazing. I have made so many variations with this. Thank you again Chef John. You've been improving my cooking for many years now. 🍣🍙🍣🍚🥢
Since the other replies got this wrong - ALL fish sold in the US must be at least flash frozen before it reaches US consumers. ALL of it. When you see fish that is only iced down on reality shows, it's being shipped overseas like the fish on Wicked Tuna that will be flown to Japan.
@@glorbog I've worked on a sushi line for years and calling any fish sushi-grade means absolutely nothing. The only thing it means is that the fish was properly frozen shortly after being caught, which means it's been at 0 C° for 7 days or flash frozen for at least 15 hours, and ideally all your commercially sold fish meets that criteria. I make sashimi at home with salmon I buy from Walmart, and I guarantee you the fish in most of the sushi you've eaten has exchanged hands through similar if not identical distributors. Calling any fish sushi or sashimi-grade is just a marketing tactic.
Proper gravlax is a bit more complicated though. Cover two filet of salmon or two parts of a filet of salmon on the skinless side with a mix of one part salt to two parts sugar. Add fresh dill and white pepper. Put the two skinless sides together and rap in clingfilm or put it in a sip lock bag on a plate in the fridge for 48 h, turning the fish over a couple of times. Then cut in to thin slices and enjoy how ever you enjoy lax. Ps: there is a gravlax sauce that didn’t make it across the Atlantic that is amazing.
As others have said in comments, don’t use “fresh” salmon, as they often contain parasites. Look for commercially frozen or previously frozen salmon or so-called “sushi grade”.
@@SRDuly2010 not really. The process for ceviche requires an acid such as citrus or vinegar to chemically cook the fish. there’s nothing in the brining for this salmon that cooks it. It’s just water, salt and sugar. Sashimi.
Really arguing about what term to use when he literally said what it's called in the video... Gravlax is a scandanavian preparation similar to lox. Both cured in salt brine, but gravlax cure also uses sugar and dill and sometimes other spices. Sashimi is plain raw fish. Idk why you would try and correct him on that if you don't know the difference.
"Exactly! Farmed salmon often has artificial dyes to fake that vibrant color. Not only is it misleading, but those additives can also pose health risks. Definitely something to consider before your next meal! 🍣"
You want some real Swedish fish recipes? Not the talking about the candy. Grav means grave as in burried in the ground. But you need to try Sill! Oh and Raindeer, horse, beer and moose! And leverpastej and the best thing dance of the kalf when you take the colostrum and make a cheese cake almost of it. So much to explore
Not sure what this is, but there’s no way that osmosis drew our significant water in those three minute. It’s not sashimi and it’s not gravlax and it’s not curing. From a food hygiene perspective, don’t like the idea of intentionally leaving raw fish before eating, although if it was very fresh it should be fine. Why not just have it as sashimi?
Do you have any idea how gravlaks is made, or are you just guessing? And if you pay $25/lb you’ve been had. No way gravlaks is that cheap, unless it’s rushed trough a bad process. And, remember, gravlaks made by amateurs can be deadly!
Yeah. The professional chef who's been doing this for decades probably just made something up and tried to pretend... And there are other people here saying $25/lb is overpriced, so I'm doubting you have any experience worth sharing or acting superior about.
@@morrismonet3554 I guess a lot of kids learn early how dangerous certain raw foods like chicken can be, and through the process of 'logic' decide that all other raw foods must be dangerous/poisonous too. Its a shame since people are missing out on a lot of great things because of this.
I do a similar thing for having on-demand sashimi. I get a 4lb or so piece of deboned salmon but actually prefer the firmer texture of steel head trout (in the salmonid family). After skinning it and making sure it has no pin bones. I cut it into several 4-5 inch steaks then sugar cure the - a pinch of salt on both sides followed by heavy pinches of sugar. Let it sit for 40 minutes- excess moisture will be removed but sugar is more gentle at pulling it out so it just gets slightly more firm and brighter. Rinse thoroughly several times then dry - if freezing, wrap in kitchen paper and pit in freezer back. Since water was removed, there are fewer ice crystals to destroy the texture. I get a giant piece of farmed salmon from costco and can make about 40 sushi rolls of you used it all at once I usually pull enough to make about 8 rolls soI male sushi 4-5 times with one $25-$30 piece of fish. Only farmed salmon os safe for raw consumption as it has no access to parasites like wild-caught, which must always be cooked. I always make-sure the fish was packaged within the last 24-48 hours, tops … the fish is usually from waters near Scotland so I don’t want anything that had been laying out for days as it is to be consumed raw.
LOL.😂"Why pay $25/lb on gravlax when you can buy fresh salmon for $25/lb and make your own"? Classic Chef John comment
It's a funny comment, but actually the salmon will gain some weight due to the brine, so it might still be worth it.
Pickles get smaller. Not bigger
portion difference.
Buy pre-made and you only get so much, buy it as the ingredient and you get more.
it is sold by weight, not size@@TonyMontanaOG
Salmon costs about 10$/lb here. But I don't trust eating raw salmon that is not sashimi grade
So glad he was realistic about the pricing at the end 😂😂😂😂😂
Must be cali prices or something. Salmon isn't nearly that expensive on the east coast
Salmon is like $10/lb here on the gulf coast.
"After three minutes we'll FISH those out." 😂😂😂
I do a similar thing for having on-demand sashimi. I get a 4lb or so piece of deboned salmon but actually prefer the firmer texture of steel head trout (in the salmonid family). After skinning it and making sure it has no pin bones. I cut it into several 4-5 inch steaks then sugar cure the - a pinch of salt on both sides followed by heavy pinches of sugar. Let it sit for 40 minutes- excess moisture will be removed but sugar is more gentle at pulling it out so it just gets slightly more firm and brighter. Rinse thoroughly several times then dry - if freezing, wrap in kitchen paper and pit in freezer back. Since water was removed, there are fewer ice crystals to destroy the texture. I get a giant piece of farmed salmon from costco and can make about 40 sushi rolls of you used it all at once I usually pull enough to make about 8 rolls soI male sushi 4-5 times with one $25-$30 piece of fish. Only farmed salmon os safe for raw consumption as it has no access to parasites like wild-caught, which must always be cooked. I always make-sure the fish was packaged within the last 24-48 hours, tops … the fish is usually from waters near Scotland so I don’t want anything that had been laying out for days as it is to be consumed raw.
Farmed salmon can also (and oftentimes does) contain parasites. The only way to safely ensure raw consumption is the flash freezing process.
There’s a big difference between sushi quality salmon and salmon you cook. Sushi-grade' fish is the term given to fish that shows it is safe to prepare and eat raw. Sushi-grade fish is caught quickly, bled upon capture, gutted soon after, and iced thoroughly. Known parasitic fish, such as salmon, should be frozen at 0°F for 7 days or flash-frozen at -35°F for 15 hours.
'Sushi grade' is when you catch it yourself here in Alaska.
1000 % accurate.
@MrWATM no it isn't 😂 that's exactly opposite of sushi grade sushi salmon is farmed salmon why do you think salmon only started being used in sushi in like last 40 years 😂
Yeah, I'll just keep eating cooked meat.
Probably important to point out that salmon historically is looked down on in Japan and not something most would consider good for sushi. Farm salmon is the only reason this has really changed.
I have done this so many times! It's lovely. And makes having really nice sushi affordable. The texture and flavor is amazing. I have made so many variations with this. Thank you again Chef John. You've been improving my cooking for many years now. 🍣🍙🍣🍚🥢
That last line 🤣 I love Chef John.
Fish those out!
I like what you did there!
I wish you a great day Chef John, best cooking tips ever!
Very solid loop, nice!
Wow nice 🎉
Because it's salmon season maybe you should do one on stove top smoking of salmon or trout. Absolutely one of my favorites
Doesn’t salmon need to be frozen or cooked to avoid parasites?
Not if it's sushi grade.
But this is standard for most/all fish
Yes. But fresh doesn't necessarily exclude frozen fish.
Also 99% of store fish is frozen at some point anyway.
Since the other replies got this wrong - ALL fish sold in the US must be at least flash frozen before it reaches US consumers. ALL of it. When you see fish that is only iced down on reality shows, it's being shipped overseas like the fish on Wicked Tuna that will be flown to Japan.
@@glorbog I've worked on a sushi line for years and calling any fish sushi-grade means absolutely nothing. The only thing it means is that the fish was properly frozen shortly after being caught, which means it's been at 0 C° for 7 days or flash frozen for at least 15 hours, and ideally all your commercially sold fish meets that criteria. I make sashimi at home with salmon I buy from Walmart, and I guarantee you the fish in most of the sushi you've eaten has exchanged hands through similar if not identical distributors. Calling any fish sushi or sashimi-grade is just a marketing tactic.
@@stevescp9984 I googled it and that's not quite what the FDA says.
Fish meant to be served raw has to be frozen. Not fish in general.
I assume the brine is made with Prague Powder #1?
Proper gravlax is a bit more complicated though.
Cover two filet of salmon or two parts of a filet of salmon on the skinless side with a mix of one part salt to two parts sugar. Add fresh dill and white pepper. Put the two skinless sides together and rap in clingfilm or put it in a sip lock bag on a plate in the fridge for 48 h, turning the fish over a couple of times. Then cut in to thin slices and enjoy how ever you enjoy lax.
Ps: there is a gravlax sauce that didn’t make it across the Atlantic that is amazing.
Let em know, chef.
“Fish those out” lol.
i read this as cursed salmon and was very confused for 2 seconds 😹😹😹
Gravlax is very easy to make. Put salt, sugar and dill on a side of salmon. Fold it. put it on a plate with something heavy on top for a night. Ready.
thanks, I'll just use my "Magic 3 Minute Brine"' from my fridge
Oooh, my favourite! Thats so cool, thanks Chef John!
Perfectly seasoned, proceeds to dunk it in ketchup
That is an America tomato corn syrup reduction soy glaze he was dunking it in.....🧐
I love this. But how does the brine do it's magic in only 3 mins?
I'll stick with my homemade Gravlax. Dill is an absolute must for me. And I have never paid more than 10 bucks a pound for salmon.
As others have said in comments, don’t use “fresh” salmon, as they often contain parasites. Look for commercially frozen or previously frozen salmon or so-called “sushi grade”.
Beautiful now they’re ready to cook
That was my thought.
Ive been subscribed for so long why dont you show up on my feed 😢
Just salt for the brine? How much? Did you say sugar also?
What is the brine made of??
Salt, sugar and water. Watch the full length video for measuring though, just in case.
@@رزيئة thanks 😊
Do it with whisky, that blows a brine cure off the planet!
@@thomasfarrell5396 Do you have the ingredients for your brine with whiskey?
@@رزيئة So whats the point of the short version?
really? Oh I'm going to need to do that.
Is there a reason not to do this with other fish as well?
3 minutes salmon refrigerate overnight
$25 a pound? Thats insane. I'm on the east coast of Canada and its like $11 Canadian, usually on sale fir $6
Is Costco salmon appropriate for this?
Yes
Chill for 2-3 hours or overnight sounds like more than 3 minutes
It’s so sad that 90% of Destiny’s debates nowadays turn into him becoming a teacher because his opponent does NO research
90%.....someone fact check that...Hey,Alexa....Who is Destiny's?...Alexa:Destiny's child is a R&B group from Texas...🙄..😂
Costco 12$ salmon is clutch
So...sashimi, chef? 🤔 Yum!
Not sashimi, more like ceviche
@@SRDuly2010 not really. The process for ceviche requires an acid such as citrus or vinegar to chemically cook the fish. there’s nothing in the brining for this salmon that cooks it. It’s just water, salt and sugar. Sashimi.
Really arguing about what term to use when he literally said what it's called in the video...
Gravlax is a scandanavian preparation similar to lox. Both cured in salt brine, but gravlax cure also uses sugar and dill and sometimes other spices.
Sashimi is plain raw fish. Idk why you would try and correct him on that if you don't know the difference.
How do you make the brine?
Watch the full video
A brine is salted water but he says he sugared it as well
Gotta watch the whole video. This shirt is from a video that's like 10+ years old
How about the measurements for the recipe
Oh my god this channel hasnt shown up in my feed for so many yrs. Instantly recognized that foodwish voice.
Where is the video on cooking it actually ? 😀
Well I guess the issue is that of parasites being present in uncooked salmon
Look how that artificial color added on this farm raised salmon has deepened 😂😂😂
And?
"Exactly! Farmed salmon often has artificial dyes to fake that vibrant color. Not only is it misleading, but those additives can also pose health risks. Definitely something to consider before your next meal! 🍣"
What's the liquid?
Noooo dont throw shade on gravlax its my addiction 😂❤
Better still: Put it in a hot pan and roast it.
3 minutes
"Put it in the fridge overnight"
Nothing like taking totally healthy salmon and then soaking it in sugar water.
$25/lb of salmon?! Where are you buying your salmon, Sir
If that is gravlax, where's the dill? Gravad lax should have lots of dill on it.
That’s 3/8” obviously
Gravadlax
Thats more than a 1/4 inch
$25.00 a pound where are you buying your fish?
I buy my fish from the $25/lb fish monger
That looks delicious, but it is not gravlax.
That's not that's not 3 minutes to care, that's 3 minutes to brine. This is misleading. Nice idea though. Might try it.
Cured salmon? Is the salmon sick?
You want some real Swedish fish recipes? Not the talking about the candy. Grav means grave as in burried in the ground. But you need to try Sill! Oh and Raindeer, horse, beer and moose! And leverpastej and the best thing dance of the kalf when you take the colostrum and make a cheese cake almost of it. So much to explore
Have you ever tried Tango of Tiger or Waltz of Walrus 🤤🤤🤤😋
This is still raw salmon...
I can't trust cured fish yet
Can follow without the recipe, duh.
Click to see full video, duh
Love you Chef John, but that uncooked thick Salmon is worrying.. farmed Salmon is the most toxic fish available.
😅 thanks captain obvious
This is not Cured! Nor is it anything like Gravlax! It is seasoned raw Salmon. You should look up what “Cured” means!
Dosent it meant someone had a disease or was sick then got better?....
Not sure what this is, but there’s no way that osmosis drew our significant water in those three minute. It’s not sashimi and it’s not gravlax and it’s not curing.
From a food hygiene perspective, don’t like the idea of intentionally leaving raw fish before eating, although if it was very fresh it should be fine. Why not just have it as sashimi?
Video is under 3 minutes so it doesn't take longer to explain than do. Lie detected.
That is NOT cured.
Too bad that's farm raised trash fish and not wc.
Why do you talk in that weird way???
Do you have any idea how gravlaks is made, or are you just guessing? And if you pay $25/lb you’ve been had. No way gravlaks is that cheap, unless it’s rushed trough a bad process. And, remember, gravlaks made by amateurs can be deadly!
Yeah. The professional chef who's been doing this for decades probably just made something up and tried to pretend...
And there are other people here saying $25/lb is overpriced, so I'm doubting you have any experience worth sharing or acting superior about.
@@Leto_0 Are you from Norway? Do you have any idea what real gravlaks is? Neither does chef John!
@@Leto_0His question is completely fair. This isn't gravlax.
@@SverreMunthe Fair, but I think he only called it gravlaks at the end to make the joke work.
@@hamdy-man2237 But then he also mentioned the price of gravelaks.
Bacteria.
No. I don't eat bait.
I don’t pay $25.00 for a pound of anything. Who the hell do you think I am, Nancy “The inside Trader” Pelosie?
Unnaturally mentioning Nancy Pelosi in a cooking channel comment because you're such a hater 🙄
It still looks raw though 🤢
It is. I don’t care what people say, soaking meat in saltwater does not “cook” it.
It is raw. And delicious. I won't eat cooked salmon.
It's raw and delicious, as is sushi and sashimi and tartar and plenty of other raw meat preparations.
@@morrismonet3554 I guess a lot of kids learn early how dangerous certain raw foods like chicken can be, and through the process of 'logic' decide that all other raw foods must be dangerous/poisonous too. Its a shame since people are missing out on a lot of great things because of this.
@@UKeXtremeMedia More for me. LOL
3 minute cured salmon that takes overnight, ok
I do a similar thing for having on-demand sashimi. I get a 4lb or so piece of deboned salmon but actually prefer the firmer texture of steel head trout (in the salmonid family). After skinning it and making sure it has no pin bones. I cut it into several 4-5 inch steaks then sugar cure the - a pinch of salt on both sides followed by heavy pinches of sugar. Let it sit for 40 minutes- excess moisture will be removed but sugar is more gentle at pulling it out so it just gets slightly more firm and brighter. Rinse thoroughly several times then dry - if freezing, wrap in kitchen paper and pit in freezer back. Since water was removed, there are fewer ice crystals to destroy the texture. I get a giant piece of farmed salmon from costco and can make about 40 sushi rolls of you used it all at once I usually pull enough to make about 8 rolls soI male sushi 4-5 times with one $25-$30 piece of fish. Only farmed salmon os safe for raw consumption as it has no access to parasites like wild-caught, which must always be cooked. I always make-sure the fish was packaged within the last 24-48 hours, tops … the fish is usually from waters near Scotland so I don’t want anything that had been laying out for days as it is to be consumed raw.
What's the brine made of?
99% water.....😂