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[Rodney]

https://www.youtube.com/watch?v=4lVr7a7MHEY

Two parts in this video. The first half is a few days of good coho salmon fishing on the Vedder, the second half is the gravlax making (and eating).

[essyoo]

Looks super good. What's your ratio of salt:sugar for the cure? I lived in Denmark for a few years and ate way too much gravlax on rugbrod. would love to recreate that at home sometime.

[Rodney]

Looks super good. What's your ratio of salt:sugar for the cure? I lived in Denmark for a few years and ate way too much gravlax on rugbrod. would love to recreate that at home sometime.

I eat that bread for the first few days when I get to Denmark each time and after that I just want my rice back.

My ratio of coarse salt to brown sugar is 1 to 2. Most recipes say 1 to 1, but I find that too salty. I started doing 1 to 2 about three years ago and find it more fool proof. If I end up curing it a little longer than I want, it still doesn't get too salty.

[essyoo]

hah yeah, it's an acquired taste for sure.

Thanks for the recipe. Took home a coho yesterday I'm going to give it a try on soon.

[psd1179]

next recipe would be dry-aged salmon taste.

[Rodney]

hah yeah, it's an acquired taste for sure.

I enjoy it, but after a couple of weeks of that and boiled potatoes, I'm ready for Chinese food...

Let me know how the recipe goes.

[chille51]

I'm super interested to try this out.  No concerns with food safety if your fish is not flash frozen like you would for sashimi?  And do you think it would work with frozen and then thawed fillets?  I have quite a few Coho fillets in the freezer right now from a great week of vacation on the west coast of the Island back in September.

[milo]

I'm super interested to try this out.  No concerns with food safety if your fish is not flash frozen like you would for sashimi?  And do you think it would work with frozen and then thawed fillets?  I have quite a few Coho fillets in the freezer right now from a great week of vacation on the west coast of the Island back in September.

As long as the fish hit the freezer fairly quickly after being removed from the cooler, you should be fine.
And if you vacuum packed it, then it's even better.
I eat Vedder spring and coho sashimi ( and ikura) every year, and I have yet to report an issue. I find that the texture of the fish doesn't suffer if thawed really slowly ( from freezer to fridge and then  to table). As a rule of thumb, I keep my catch frozen for at least a week at -20C.
Not to brag or anything, but I find the texture of the fish I handle myself beats any (previously frozen) supermarket offering.

[canucksfan233]

As long as the fish hit the freezer fairly quickly after being removed from the cooler, you should be fine.
And if you vacuum packed it, then it's even better.
I eat Vedder spring and coho sashimi ( and ikura) every year, and I have yet to report an issue. I find that the texture of the fish doesn't suffer if thawed really slowly ( from freezer to fridge and then  to table). As a rule of thumb, I keep my catch frozen for at least a week at -20C.
Not to brag or anything, but I find the texture of the fish I handle myself beats any (previously frozen) supermarket offering.

You think the fish would be fine with a normal freezer that doesn't quite get to -20C?

[Fish Assassin]

-20C ? That's some freezer you have there Rod.

[Rodney]

-20C ? That's some freezer you have there Rod.

Well, I got the Rolls Royce of freezers, gotta have the best.

You think the fish would be fine with a normal freezer that doesn't quite get to -20C?

Yeah, I think so. Freeze it for at least a week and you'll be fine.

I have all my salmon fillets vacuum packed in the freezer and would take them out whenever needed throughout the year and eat them raw, or cured like this.

[Phronesis]

Well, I got the Rolls Royce of freezers, gotta have the best.

Yeah, I think so. Freeze it for at least a week and you'll be fine.

I have all my salmon fillets vacuum packed in the freezer and would take them out whenever needed throughout the year and eat them raw, or cured like this.

Now im curious to know what brand and type of freezer you have? Im in the market to get a mini freezer

[typhoon]

You think the fish would be fine with a normal freezer that doesn't quite get to -20C?

I wouldn’t.

“Freeze raw fish to destroy parasites at temperatures of -20°C or below for 7 days or - 35°C or below for 15 hours or -35°C until frozen and held at -20°C for 24 hours. This procedure is required to destroy the naturally occurring parasites in fish. “

http://www.bccdc.ca/resource-gallery/Documents/Educational%20Materials/EH/FPS/Fish/SushiSafety.pdf

[knotbadman]

For what it is worth, I have a standard fridge/freezer combo and when I put a freezer thermometer in there, it read exactly -20 C. I knocked the thermostat down a couple of notches and it seems to read under -20 C consistently. To be extra safe, I put my salmon at the back where it is less affected by the door opening and closing.