Every other recipe I have seen says that a weight must be placed on top of the fish I noticed that your method does not require the weight can you comment on this
If you use the middle part (Or loin as the chef called it) you don´t need to weight it down. The weighting down/pressing option is preferabable if you´re using a whole side of salmon, because that will make the fish cure more evenly.
Yes. For example, we eat whitefish prepared using the same method. But be aware that fresh water fish may have parasites so eating them raw may not be the best idea.
Yes. Any fatty fish that can be eaten raw can be prepared this way. The sugar and salt reacts with the natural fats and then cures the fish through osmosis. It works great with trout f.e! :)
@Soffia v.Greyso It's called head chef sauce. The technique propably come from the french cuisine. You need a sweetstron finely grained mustard 0,5 dl, custer suger 1 tablespoon, a pinch of finely grained salt, white pepper a small pinch, white wine vinegar 1 tablespoon, Rape seed oil 1 dl, chopped dill 1 dl. Mix the mustard with the salt, sugar, vinegar, white pepper. Then you continue like a mayonnaise, drip the oil in, while mixing.
Yes! (some like Mike Burg say "no", but I say "yes") -- Actually, to be perfectly precise, the correct answer is "no" (Mike Burg is "technically" right) because in your question you used the words "need to". No, you don't "need to", but try both ways and you'll see weighing it down comes out better (imo).
Steven Lancaster It's called "kavring" . I think it is a typical kind of "northen rye sweet tasty bread". But he says that it's swedish. I would say Danish. It's perfect for smørrebrød for example. In Finland there is "Malaxlimpa " , even better from my point of view.
Rawflcounsel76 It does get into the fish as moisture is expelled. But, as the chef said it doesn’t matter how much you put on it. It only matters that it’s equal parts S & S. That’s because any piece of meat can take on only so much of the S & S. The fishes oils/ natural flavor balance out with the S & S.
Don’t use table salt, the grains/crystals are too small and they’ll absorb more readily and heavily into the meat, just like with salt curing or dry burning beef and such, you use a coarse sea salt or coarse kosher salt, the bigger crystals draw out the moisture but at the same time do not go into the meat as much, which stops it from over salting the meat,
Marie Selby it’s not that it’s not as salty it’s just that the salt crystals themselves are bigger than your average sea salt crystals and even kosher salt crystals, so a 1/4 tsp of that bigger crystal salt takes up note room for less actual salt, if I’m explaining that clearly, it’s like filling a potato chip bag with flour, vs chips, the chips may fill up the bag but there’s def less chips vs flour in the two bags
I would not do that. This dish is a quite light and fresh dish, the liquid smoke would ruin it in my opinion. You are better of with cold smoked salmon if you are looking for that smokey flavor. I'm no chef, but i am Swedish and have eaten this dish about a thousand times =)
In 2000 l worked in restaurant branches, in Malmö, every monday, restaurant chef check every employees to fingernails, rings, piercings rings,armbands, watches and asers stuff, you must know that if you pretend to be a master chef, l am very sorry to inform you, don't take me so rude but wen you working in front of camera you must show, * YOU ARE THE BEST* don't be made on me
Hahaha was thinking, who the hell would be named Marten in sweden. Forgot muricans are absolutely incapable of importing characters. Should be Mårten (Roughly pronounced as Morten).
great communication on the process!!! The best i have seen
The tips were excellent. I will look for a loin portion next time. I love salmon and will enjoy it prepared any and all ways.
This guy does it legit
Gimme four pints of Belgian and the whole loin, and stand tf back
HI, can you cure the salmon only with salt?
Ya you can, it just won't have an as balanced flavour. Equal parts salt and sugar is much better tasting
Where was this video taken??? Beautiful inlet or lake background.
It's in the archipelago of Stockholm, actually just a couple of minutes boat ride from the inner city.
Every other recipe I have seen says that a weight must be placed on top of the fish
I noticed that your method does not require the weight
can you comment on this
You do not have to weight it down no. I've made hundreds of gravad lax and it makes no difference whatsoever.
If you use the middle part (Or loin as the chef called it) you don´t need to weight it down. The weighting down/pressing option is preferabable if you´re using a whole side of salmon, because that will make the fish cure more evenly.
@@ArgaAnders Thanks for the clarification :) I also previously used a recipe that weighed down the fish.
IAM wondering , isn't keeping it for 24 hours would make it tooooo slaty !!! ... I tried once but with tuna belly it was too salty
@@elbadryislam4632 You're not supposed to use a tuna for it. Its a recipe unique to Salmon.
Can same process be used for other fish(es) sorts?
Yes. For example, we eat whitefish prepared using the same method. But be aware that fresh water fish may have parasites so eating them raw may not be the best idea.
u can use any fish you want, as long is fresh from water and cooked properly
Yes. Any fatty fish that can be eaten raw can be prepared this way. The sugar and salt reacts with the natural fats and then cures the fish through osmosis.
It works great with trout f.e! :)
Just make sure you are using very fresh fish.
you can use any fish as long as you freeze it for a week to kill any potential parasite eggs.
Where is the pickled Herring?
Very nice. Made this many times. I you want less firm reduce curing time.
Swedish sashimi!
the sauce recipe please!!! : ) thanks in advance
I want the sauce recipe also. It is not in the link in video description.
Hovmästarsås
@Soffia v.Greyso It's called head chef sauce. The technique propably come from the french cuisine. You need a sweetstron finely grained mustard 0,5 dl, custer suger 1 tablespoon, a pinch of finely grained salt, white pepper a small pinch, white wine vinegar 1 tablespoon, Rape seed oil 1 dl, chopped dill 1 dl. Mix the mustard with the salt, sugar, vinegar, white pepper. Then you continue like a mayonnaise, drip the oil in, while mixing.
do you need to weight is down when it's in the fridge?
+Annie Grier no.
Yes! (some like Mike Burg say "no", but I say "yes") -- Actually, to be perfectly precise, the correct answer is "no" (Mike Burg is "technically" right) because in your question you used the words "need to". No, you don't "need to", but try both ways and you'll see weighing it down comes out better (imo).
Tack so mike!
some say use citrus juice and others not so wtf is it?
I’ll have the gravlax please.
Delicious !!! I have as well a gravlax recipe, if you want to check it out
I always taste it salty after this curing process ... dont know why !!!.. i think i should put more sugar than salt ..
yeah you should put much more sugar than salt, this recipe is not correct and the culinary institute person is clueless.
@@9hundred67 It's nothing wrong with the recipe the used. 50/50 is pretty standard.
aaaaaaahhh .. homina homina homina ........... aaaaaaaah homina homina ........aaaaaaaahhhhhhhhhhhhhhhhhh
Eeeeeehhhh
Where is he putting it away for 24hrs? Fridge??
Yes :) But leave it out for a couple of hours before you put it into the fridge.
"This is what it looks like after 24 hrs"... it's called a video edit; 24 hrs later
@@Avidcomp
Where did the salmon go during the video edit?
What is the name of that bread?
Steven Lancaster It's called "kavring" . I think it is a typical kind of "northen rye sweet tasty bread". But he says that it's swedish. I would say Danish. It's perfect for smørrebrød for example. In Finland there is "Malaxlimpa " , even better from my point of view.
@@mrjohnwayne72 It's not danish. Please don't just make stuff up about others culture. Kavring is from Skåne, the southernmost county.
Skåne also called Scania, was part of Denmark for over a 1000 years. Unclear when the bread came into being?
@@burneggroll Why do you explain my history and culture to me?
@@lottalarsson4121 Sorry. Edited it now. The comment was meant for everyone. Line two was a question: When was the bread first made?
😋😎
No lemon if it's truly classic
doesn't all that salt and sugar penetrated and get in the fish?, also would you taste of that sugar/salt less if you rinse it?
Rawflcounsel76
It does get into the fish as moisture is expelled. But, as the chef said it doesn’t matter how much you put on it. It only matters that it’s equal parts S & S. That’s because any piece of meat can take on only so much of the S & S. The fishes oils/ natural flavor balance out with the S & S.
Don’t use table salt, the grains/crystals are too small and they’ll absorb more readily and heavily into the meat, just like with salt curing or dry burning beef and such, you use a coarse sea salt or coarse kosher salt, the bigger crystals draw out the moisture but at the same time do not go into the meat as much, which stops it from over salting the meat,
Marie Selby it’s not that it’s not as salty it’s just that the salt crystals themselves are bigger than your average sea salt crystals and even kosher salt crystals, so a 1/4 tsp of that bigger crystal salt takes up note room for less actual salt, if I’m explaining that clearly, it’s like filling a potato chip bag with flour, vs chips, the chips may fill up the bag but there’s def less chips vs flour in the two bags
@Marie Selby For health reasons you need to salt it, if you don't want food poisining. So you have to use sodium chloride salt finely grained.
@Rawflcounsel You don't rinse it.
can you use a drop of liquid smoke on it to finish it
I would not do that. This dish is a quite light and fresh dish, the liquid smoke would ruin it in my opinion. You are better of with cold smoked salmon if you are looking for that smokey flavor. I'm no chef, but i am Swedish and have eaten this dish about a thousand times =)
Liquid smoke tastes terrible. It would ruin a great dish like this.
Kasper >>Lachs nicht wie vor 50 Jahren hergestellt ich habe das aber anderst Gelernt
You supposed to use a non-reactive pan chef.
Olga. Y
Definitely, I would not do it in an aluminum container....
Why?
@@johnniecaminante because it can react with the food and make it poisonous
That's some Hopkins hoopky logic. Things get cooked in foil all the time no one is dying .
In 2000 l worked in restaurant branches, in Malmö, every monday, restaurant chef check every employees to fingernails, rings, piercings rings,armbands, watches and asers stuff, you must know that if you pretend to be a master chef, l am very sorry to inform you, don't take me so rude but wen you working in front of camera you must show, * YOU ARE THE BEST* don't be made on me
beautiful fish, too bad he did not scallop slice the fish and garnish the tray properly!~
Hahaha was thinking, who the hell would be named Marten in sweden. Forgot muricans are absolutely incapable of importing characters. Should be Mårten (Roughly pronounced as Morten).
Looks bad no Abstract at all in colors