Raw Fish

[crewdawg52]

Made some Gravlax. Cured for 4 days with a lot of dill. Pics dont do it justice. Was/is so tender, touch of saltiness, and a lot of dill flavor.

Unwrapped................
http://i195.photobucket.com/albums/z119/crewdawg52/Gravolx001.jpg


Dill taken off and you can see the pepper.
http://i195.photobucket.com/albums/z119/crewdawg52/Gravolx002.jpg

Rinsed, and sliced on the bias.
http://i195.photobucket.com/albums/z119/crewdawg52/Gravolx003.jpg

Stuff is great on crackers, or by itself.

[Pigs Eatin' Ribs]

Looks great!!!!

[Rich Parker]

That fish looks tasty.

[jsnwinne]

Fill me in on this Gravlax stuff. I see Salmon, dill, pepper, Im sure there is salt in there; but what else and do you just wrap it up and let it sit in the fridge?

[BruceB]

Here's one of many recipes on the internet for gravlax.

http://www.food.com/recipe/gravlax-marinated-salmon-31131

[Derek]

Great looking Gravlax man.

[crewdawg52]

Fill me in on this Gravlax stuff. I see Salmon, dill, pepper, Im sure there is salt in there; but what else and do you just wrap it up and let it sit in the fridge?

So easy, even a Gee-off can do it :D

Per lb of fish

2 TBS of Kosher salt
2 TBS of sugar
2 TSP of black pepper
Bunch of dill

Mix seasoning and spread over all parts of exposed flesh (no skin on). Place the dill on top, and wrap in plastic wrap. Place in frig min of 2 days. No need to weight it down.

That's it. Slice thinly and eat it by itself, or on crackers. It will truly melt in your mouth!

[Derek]

So easy, even a Gee-off can do it :D

Per lb of fish

2 TBS of Kosher salt
2 TBS of sugar
2 TSP of black pepper
Bunch of dill

Mix seasoning and spread over all parts of exposed flesh (no skin on). Place the dill on top, and wrap in plastic wrap. Place in frig min of 2 days. No need to weight it down.

That's it. Slice thinly and eat it by itself, or on crackers. It will truly melt in your mouth!Thank you for the recipe Geoff,

I might switch the dill to Lemon - Dill and Herb devores spice ( cannot spell it correctly )