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[firstlight]

Thanks for the great video on preparing Gravlax Rod.
Have read about it etc. but seeing it actually being done sure takes the guess work out of it.
Anyone interested I this method should check it out.

[Rodney]

Thanks Bruce. Also we did that video not to show everyone it is the only way to do it, but it's how we do it so if you do it differently or add other ingredients, love to hear it. We really enjoy eating it when prepared that way. So far we've mostly been eating it with bread and crackers. Must be pretty good with salad as well.

http://www.youtube.com/watch?v=YuAQFL24Mjc

[salmonlander]

very well done, especially like the music.

[grumpy]

good instruction thanks

[milo]

Thanks Rodney.
Very nice tutorial.

I will give it a try with one of my frozen coho fillets.

What do you think about using demerara sugar instead of brown?

[sbc hris]

Great job on the vid, and the fish looks very tasty.

[Rodney]

Thanks Rodney.
Very nice tutorial.

I will give it a try with one of my frozen coho fillets.

What do you think about using demerara sugar instead of brown?

Thanks Milo. Someone on FWR's Facebook page commented that he uses demerara sugar and it gives off a bit stronger Molasses flavor but it's really good.

[milo]

Thanks Milo. Someone on FWR's Facebook page commented that he uses demerara sugar and it gives off a bit stronger Molasses flavor but it's really good.

Hmmm...maybe half & half would be the ticket?

[milo]

Thanks Milo. Someone on FWR's Facebook page commented that he uses demerara sugar and it gives off a bit stronger Molasses flavor but it's really good.

So, I bit the bullet and made two steelhead fillets following your video instructions to the T. The only change I made was to use demerara sugar instead of brown.
I am pleased to report EXCELLENT results. Reducing the amount of salt is the ticket. I used about 2/3 of a cup of salt to one cup of sugar, and it's still plenty. Next time I am going with half a cup only.

I might smoke it for half an hour on low temperature to give it that smokey flavour. I kind of miss it.

[Ian Forbes]

Ah, and here I was thinking the topic was about an Asian knockoff for Gravol (Dimenhydrinate) 

[Rodney]

Ah, and here I was thinking the topic was about an Asian knockoff for Gravol (Dimenhydrinate) 

We make that too, which you'll need after eating this!

http://www.youtube.com/watch?v=udA9xHUJyIA

Good to hear that it turns out Milo. I'll be making another batch in a few days from now before Christmas.

[chief]

Been many years since I made my own but followed the video plus Milo's suggestion for 50/50 sugar/salt . Turned out great according to guests who tried it and  for my taste it was excellent . Will have to make anotther batch soon !