GRAVAD LAX marinated SALMON | Grav Lax | Bart van Olphen

[@NicoloEugelmi001]

I think you should know that because of you, my friends all think I'm a culinary genius, despite my admissions to the contrary! Thank you for this amazing recipe.

[@siemerssteve]

Dude, you deserve a way bigger audience. Great cooking skills! Also, I love (well prepaired) fish soo much.

[@Bartsfishtales]

Thanks you Stephen! Nice compliment:) Look forward seeing you next time on a new Fishy Friday!

[@serap1]

I agree with you Stephen. I think because many people are vegetarian and vegan now Even meat eaters usually like chicken or lamb but not fish or beef. Personally I love fish.

[@10supersam]

Thank You! The best gravlax recipe ever!

[@freddypap]

You put alot of effort in your videos, fresh food and amazing areas. Simply amazing!

[@Bartsfishtales]

Freddypap Thank you for your kind comment Freddy!

[@glynh5480]

I love this recipe and come back to it every year.

[@MzPammyB7]

Dear Bart, I had never written a message to a You Tube chef before so I was surprised and delighted you took the time to respond. Now I know how to make your delicious gravad lax safely and I can't wait to try it in a week when my son comes home from holiday! My Dad and I tied custom flies across Alberta for years and my Dad also developed his own smoked fish recipes which were awesome! My family has been cooking fish and seafood in a variety of ways throughout my entire life but I am still learning new methods and getting new ideas through your videos. You videos are fantastic and I appreciate the great job you are doing, All the best in the New Year! Sammi

[@mikeforehead343]

One of the best Really

[@Bartsfishtales]

Thanks Mike! Happy to hear that....

[@francisjtuk]

This looks superb ! Probably the best gravadlax recipe I've seen so far. Gotta try it.

[@Bartsfishtales]

You should! Let me know how it tastes. Happy weekend

[@bertiestclr]

I had Grav Lax 15 yrs ago in Toronto. Now I am craving this Norwegian dish, living in Big Texas. My mouth is drooling watching this video. Going to prepare this dish on Saturday, having it ready on Sunday for brunch guests. I can't wait. I will update their reactions. I will have to replay this video a few times to make sure I do not screw it up. Peace from Texas.

[@Bartsfishtales]

How did it turn out?!

[@johaneklund1547]

It is not a special Norwegian dish but a Scandinavian dish and has been around since the Vikings / Middle Ages. Is very popular in Sweden at all major holidays.

[@bertiestclr]

@@Bartsfishtales It was delicious. Everyone absolutely loved it. It was served with some sides, bagels, cream cheese, capers, green olives, roasted pimento peppers, smoked mustard seeds, on a side plater in case anyone wanted to add extras. Much to my surprise maybe only a couple of people needed the extras. I loved it from my plate, to my mouth, no bagel, no extras. It was perfect. Thank You for your recipe. Shared your video, You have some Big fans from Big Texas.

[@bertiestclr]

@@johaneklund1547 Thank You, I have seen many recipes from Sweden. they all look delicious. If you have a favorite recipe please send it my way.

[@Bartsfishtales]

@@bertiestclr Hi Bertie, sooo good to hear! Thank you so much for sharing. Happy to have fans in Texas. I'd love to visit Texas soon again; last time was February this year. Very exciting as my fish products are just launched in Texas (and other states) at Whole Foods Market. So if you are around, look out for Sea Tales (instagram.com/seatales_usa) on the canned shelf haha! We always can use some lovely ambassadors in the US. Well, wish you happy celebrations the 31st and a wonderful New Year.

[@90Gunni]

Fantastic! And the landscape is amazing!

[@ThisIsMyFullName]

This is one of the best ways to eat salmon, it's so delicious! You will often get it at Christmas lunches here in Denmark, as well. I believe gravad means buried in norwegian, btw.

[@sisyr5615]

Grav literally translates as "grave" in both Norwegian and Swedish. Not sure about Norway, but in Sweden it's typically called "gravlax" (grave salmon, in the sense that it's buried), though sometimes it's referred to as "gravad lax" as well.. It's a part of every Swedish christmas table. :)

[@ennisdelmar807]

@@sisyr5615 I just had some gravad lax at the julbord

[@lousekoya1803]

First timer here and loved it !!............................Thanks !!................subscribed !

[@MarceloSantosChef]

This Gravadlax revenue is wonderful! I make a version where I leave to marinate for three days, but do differently on the first day only dehydrate the salmon with salt in the same process to press and keep cool on the second day is the time of the herbs and the third day is the instead of the milled grain. Use a sushi knife Sutoku because the cut is thinner in thickness almost a carpaccio. I will make your version with your sauce to try. Congratulations Bart!

[@MarceloSantosChef]

oh yes Cook WithSally this is delicious recipe, excellent in summer

[@MarceloSantosChef]

Sally knows the wild trout in a delicate fish that really need receipts, where the spices brings out the flavor of it. Here in Brazil, I also use a southern atlantic fish, red, soft flesh and closed fiber is perfect for a gravadlax. It will be a great pleasure to cook with you and for you and your family!

[@MarceloSantosChef]

Cook with Sally and Marcelo for family what about? So we need to find out where in Brazil or there...

[@MarceloSantosChef]

ok....we will do so, I think I will be in Europe in the middle of the year, so if it does mark the first there and when you come to Brazil mark here ... so we will have two opportunities to cook together what do you think?

[@MarceloSantosChef]

Sally can leave I notice you

[@Naishell1]

Ur channel is amazing! :D ur creative videos are awesome and the scenery in every video is gorgeous

[@Bartsfishtales]

Thank you so much! I wish you a fantastic 2015 and hope to see you back next year! Cheers, Bart

[@garydaniels5662]

Great location, have seen gravad lax around, now i know what it's all about i'm intrigued to have a taste, sounds wonderful. Thank you Bart.

[@Bartsfishtales]

Happy to have inspired you Gary! Let me know how you liked the gravad lax. If I don't see you this year anymore, I wish you a fantastic 2015!

[@novitatheresia21]

Like the way you served that salmon. Looks yummy.

[@Bartsfishtales]

Thank you Novita! Give it a try yourself! It's easy and simply delicious!

[@NeOTonyLEE]

Amazing View, your gravad lax looks soo good! i will try this way )) Thank you!

[@Bartsfishtales]

Enjoy!

[@christianecarson4321]

WOW!!! VODKA!!! I've made Gravadlax dozens of times from dozens of recipes but never seen it done with vodka before... will definitely be on my Christmas table this year!!! TFS

[@Rob-xz6uv]

I use Drambuie!

[@christianecarson4321]

@@Rob-xz6uv Sounds great Rob, but I'd rather marinate the salmon with a cheapish whisky, and just drink the Drambuie!!!🤣x

[@nataliarico5385]

Looks delicious!! Thanks for the recipe

[@Bartsfishtales]

Thanks! I wish you a fantastic 2015 and hope to see you back next year! Cheers, Bart

[@avrongoss720]

Great recipe Bart! Tried it and it worked perfectly!!!! The flavours all work together wonderfully

[@Bartsfishtales]

Avron Goss Great to hear it was so good! Really nice you've tried my recipe.

[@SR-wz1eo]

Thank u for such an authentic video and dish!!

[@jeffcore7631]

What a perfect setting for this recipe, great job. I use slightly different ingredients ( star anise and Szechuan peppercorns) and cure 2-3 days but same result, well except can't get Salmon as beautiful as what you used. Great. Video.

[@sythlorde]

Yikes! Star anise? I had some rice with star anise last night and wanted to puke! That is def. an asian flavor you have to use sparingly. A little in the right places goes a long way.

[@conny8859]

I Love your videos - i like to eat fish and any other kind of seafood and you inspire me every single time with your recipes! Hope you go on like this! Greetings from Austria :)

[@Bartsfishtales]

Thank you for the kinds words! It's amazing to hear I inspire people with my videos. Thank you!

[@aldernipwit]

Awesome vid! Just the type of vids I enjoy; outdoor cooking in beautiful surroundings. Love your vids Bart!

[@Bartsfishtales]

That's my style! Thank you for watching

[@bobbytrench6353]

Im starting to love cooking, came accross this genaro and jamie oliver and you mr fish tales. You guys are awesome

[@eustonah10]

hi Bart just discovered your channel from Jamie's food tube and i have to say even though fish and seafood are not the cheapest of ingredients where am from, i love your recipes and hopefully will give some a try and your scenic atmosphere is refreshing great job....

[@Bartsfishtales]

eustonah10 Thank you!

[@zhengwayne5015]

Amazing channel, Amazing videos. Found my favourite food channel on youtube, thank you!

[@Bartsfishtales]

Thank you Zheng :-) I feel honoured.

[@blueback21]

excellent recipe

[@LianeBuck]

You are so awesome, so grateful I got to find your channel. Pure serendipity

[@sjbj18463]

I had no idea that this was so easy - will try for New year !!! Happy Christmas and Happy New Year

[@Bartsfishtales]

Hi Simon, also Merry X-mas to you and a fantastic 2015! Let me know how you liked your Gravad Lax!

[@sjbj18463]

Bart's Fish Tales Made a side of Gravad Lax with my Children for our New Year Party. It was Fabulous - everyone was impressed that the children had made something so De Luxe. Well keep up the Scrummy videos and have a Great 2015. Thanks

[@Bartsfishtales]

Simon James Wow! Good to hear it was such a succes! Thanks. Happy New Year to you too. See you soon back on a Fishy Friday! Cheers Bart

[@DannieKamete]

This channel is life!

[@ShelleyWatson-dw4eh]

Beautiful. I love salmon...

[@A-chef]

Amazing recipe

[@JesperJohannesson]

Best food-channel on youtube. Amazing stuff here Bart! If you're ever up north in Sweden shooting something, i'd love to visit the set!

[@Bartsfishtales]

Hi Jesper, what a compliment! Thanks so much! I have never been to Sweden but would love to go there one day. I'll keep you posted:)! Happy 2015! Cheers, Bart

[@marthacf]

Lovely! I made one yesterday and was checking youtube for a way to cut it... great channel Im a subscriber now!

[@Kartoonisacrip]

What a beautiful vue and nice recepie I'll try it soon. Thank you.

[@Bartsfishtales]

+Joelle Auffret Thank you for watching!

[@Kartoonisacrip]

:)

[@MaZEEZaM]

+Joelle Auffret You many like to learn from spelling errors? in case you would like to, instead of Vue, the correct spelling is View. hope that helps :)

[@ckoronios]

Excellent gravdlax recipe. Bravo!!

[@Bartsfishtales]

Thanks Chris!

[@skepticalmechanic]

What a place to make a video! Thank you!

[@Bartsfishtales]

+Brian Berkes Thank you for commenting Brian!

[@MzPammyB7]

Hey Bart, I bought my fish today. Thanks again for your advice on which fish would be appropriate. So excited to try your technique! Sammi

[@ILuvyuhx0x0x0x]

beers in the forest doesnt sound too bad! ;)

[@Bartsfishtales]

+Jake Rose Not when you put it that way, haha! Thanks for watching.

[@ha6464]

i love everything about these videos!

[@PlanetGameing]

Gravad lax is actually Swedish and not Norwegian, but you should come here to Sweden to taste all of the different dishes. I recommend you go to gothenburg, beacause its a big fishing city, and there is also alot of small villages along the coast that you should visit!

[@ivarwesterberg6212]

Jaaaa! En svensk som också kollar på sånt här!

[@Bartsfishtales]

I would love to visit Sweden soon and taste all the different seafood! I'll keep you posted on that one!

[@headjumper92]

Gustav2bc Weeeell nordic. Gravad lax is (as you obviously know) the Swedish name, versus the Norwegian "gravlaks".

[@MichaelWadle]

it looks great and i think it definitely tastes great. At Christmas dinner we have smoked salmon and graved salmon with beetroot (jamie oliver).

[@Bartsfishtales]

Sound prefect too! Enjoy your meal and Merry Christmas to you and your family! Hope to see you soon back on a Fishy Friday!

[@MichaelWadle]

Bart's Fish Tales I'm back on every FISHY FRIDAY!!

[@pietdiepstraten]

zeer goed en smakelijk recept en heel duidelijk uitgelegd

[@Bartsfishtales]

Dankjewel Piet :-)

[@thomaslevene4267]

I love all your videos!!! You are a very talented chef :)

[@ElLocoBedoya]

how the heck did I miss this one??? genius genius genius!

[@Bartsfishtales]

Thanks!!

[@Stelica92]

The salmon has such a nice and natural color

[@Bartsfishtales]

Stelian Stefan IT's beautiful Should try some sockeye if you have the possibility. Cheers, Bart

[@Stelica92]

Bart's Fish Tales I made this yesterday, It's been in the fridge since. Can't wait to eat it :D

[@IamHaddy]

man I love it when they film in Alaska

[@p-kx2hr]

Congrats, man! You've got a super nice channel!

[@Bartsfishtales]

Pedro Ferreira Thank you Pedro!

[@narlajoinbeee6317]

.. beautiful.. there are many variations.. Some recipes require fresh dill, as you applied the parsley. I'm keen to try both variations.. thank you 👍

[@iahorvath]

So delicious looking..can I use any type of fresh salmon for this recipe?

[@Bartsfishtales]

Any type you'd like! I'm using wild caught sustainable sockeye salmon from Alaska.

[@Tnowers]

This is amazing, I served it with toasted bagels, cream cheese, sliced red onions, garden fresh cucumbers and tomatoes.

[@Bartsfishtales]

That sounds incredible. Glad you like the recipe! I love a good bagel..

[@Hududding]

Looks amazing

[@Bartsfishtales]

+Kevin Liu Thanks Kevin

[@elialon2646]

Thanks looks great

[@pekkalaitinen8769]

10/10 gravlax is one of the best foods on the planet, absolutely perfect

[@asapgzy]

Subscribed ! I love fish and you make me wanna cook some !

[@Bartsfishtales]

Thanks Gerald for subscribing! See you back soon on a Fishy Friday! Cheers, Bart

[@RobertPeters4674]

Great video Bart, the gravad lax looks wonderful. I love putting them on my bagel in the morning with a little cream cheese. Thanks for the recipe link to make my own gravad lax. I was looking at your recipe are you sure it's 700-1000kg that's alot of fish. I don't know the metric system that much but even I know 700-1000 kg is A LOT.

[@Bartsfishtales]

Hi Robert, I agree it will be a lot for less than 4-5 people but I have advised this amount because this will be the weight for a whole wild salmon fillet. You easily can freeze it too. Merry Christmas to you and your loved ones. Hope to see you soon back on a Fishy Friday! Cheers, Bart

[@alexandreboutaudvalarini5638]

Bart's Fish Tales I think he was referring to the "kg" instead of "g". Looks delicious, will try for new year's. Thanks for another wonderful option!

[@debbiezullo7056]

Beautiful ❤

[@GargantuanBreadfruit]

Beautiful

[@Bartsfishtales]

Thank you!

[@jodymeyer4768]

what is that flexible knife you used called? This dish looks so delicious; I can almost smell it!

[@שולמיתרוש]

I made some last night. Very helpful his fishm

[@Bartsfishtales]

Thanks! How was it?

[@שולמיתרוש]

@@Bartsfishtales they ate it all up. Delicious. Will make more soon thanks!!

[@solidbodyguitare]

I put a tea spoon of honey in the sauce and do it with yoghourt instead of cream :)

[@tonyb83]

At 7.20 does the fresh green coating include the vodka as well as the other ingrediants you "used yesterday"?

[@cabinyim]

Im always waiting for the fridays to watch the videos. I usually use mayo but ill try sour cream next time for the sauce. Are you camping out there Bart?

[@Bartsfishtales]

Happy you like my Fishy Friday video's! Yes, I was camping over there for some days. And yes, mayonaise works as well. Also a mix of both would work. I wish you and your family a fantastic 2015!

[@itspaultje]

Bart makes me feel proud to be Dutch!

[@Bartsfishtales]

Pauline Kosten Dank je voor je compliment Pauline! :)

[@allancrow134]

Glad to see someone using wild Sockeye. You can't go back.

[@eduardojaboinski3945]

Nice!

[@MariAng2591]

wow nice! I have never tried something like this. I'll be making it soon to try it :D

[@shirleycastle5170]

A very Merry Christmas 2u

[@waden10]

Did u freeze it first or prep from fresh?

[@teresajenkins9056]

Just bought your cookbook Tinned Seafood!!!

[@mikahroon]

you should trying tasting south east asia seafood it is delicious !

[@cyrochak6181]

I have a question. Do I need to use expensive salmon fillet(sushi-grade)? or I can use the salmon which I can buy it in grocery store? Start looking at you videos since last month. I learnt a lot from yours. Thank you.

[@Bartsfishtales]

+Cyro Chak Hi Cyro, thanks for watching my videos! You could definitely use salmon bought from the grocery store, but preferably you would use the freshest fish that you can find and that your budget will allow. You can ask your fish monger. The fresher the fish, the better the taste, especially when you eat it raw. Good luck!

[@Beibyface]

Hi Bart. Not exactly the normal Graham Laks, but it looks good. Have you tried it with the Scandinavian dressing "Rævesauce"? It's great. Thank you for your amazing videos and keep up the good work.

[@Bartsfishtales]

Mikkel F. Lerche Thanks for watching! I'll give your sauce a try soon!

[@PianoPrinceOfAnime]

This looks ABSOLUTELY delicious man!!! I have a question! How you do figure out all those stunning ingredients? Did you find it out by testing them out one by one? Because i find your ingredients complex but it's like Music!! It's like you put dofferent things together and they all work PERFECTLY well together!

[@Bartsfishtales]

PianoPrinceOfAnime Thank you for your amazing kind comment! I believe the combination of ingredients is just a process of trial and error, it's all about trying until you have a nice combination of flavours.. Just put your heart and soul in the dish and it will taste amazing! Thank you!

[@PianoPrinceOfAnime]

Bart's Fish Tales ohh i see! That's it. You're my inspiration. I am going to discover new flavours too !! Like you!!!

[@Nice_Fella]

@@Bartsfishtales They are traditional ingredients in a traditional recipe? lol

[@grussem]

What is the purpose of weighing it down? Looks delicious!

[@Bartsfishtales]

Gravad lax means “grave salmon” and refers to the medieval practice of curing raw fish by salting it and then burying it in the sand. The weight of the sand forces the salt into the fish. These days we don't bury the salmon anymore, but by putting weight on the fish, we still force the salt into the salmon.

[@grussem]

@@Bartsfishtales Thanks for the insight!

[@diemqt11]

LOVE IT!!! I try it with scallop! the texture is amazing and the taste is unbeliveble

[@Bartsfishtales]

MyFoodieLife Hmmm delish!

[@vaesibility]

Very nice music in the background!

[@nolitetebastardescarborund9761]

I hated it.

[@shubhromu]

How did you manage to get a fridge in the wilderness??

[@DML1122]

looks really delicious! is it possible to store in the fridge for few days?

[@ostbiti]

+DML1122 Yes

[@MaZEEZaM]

+DML1122 if you cure it for 3 days before eating it, turning it morning and evening for the first 3 days and then removing all the curing ingredients such as the salt and sugar the fish will keep for up to 2 weeks that is if you don't eat it all as its Very nice in my opinion. the less time you cure it the shorter it will keep as the curing process draws moisture out the fish and its the moisture that allows the fish to spoil.

[@jeffcore7631]

+ostbiti me too, 2-3days and then the skin is like cardboard so it's easy to cut off before serving

[@MzPammyB7]

Hi Bart, I'm really enjoying your fish tales. I'd like to make the gravad lax but was looking into fish parasites and found some information saying the salmon needs to be frozen before making cured fish. What do think about this? Is it okay to buy fresh from the supermarket and make your recipe? Please advise.

[@Bartsfishtales]

Dear Sammi, very good question. In some cases you can find worms in fish like mackerel, mackerel, tuna but also in wild salmon (you won't find them in farmed salmon). Unless the chance to find one is really small, to be 100% sure you better have your salmon frozen before using. The worm will not survive these temperatures. Most salmon in supermarkets are farmed so no risk at all. Happy you like my Fish Tales:). Cheers, Bart

[@radekholubar6052]

Oh! That looks so good! Your videos are really beautiful! :-)

[@Bartsfishtales]

Radek Holubář Thank you Radek! Happy you like my vids and hope to see you soon back on a Fishy Friday!

[@drmarcosmancini]

Beautiful salmon! Is this wild salmon?

[@Bartsfishtales]

Marcos Mancini Of course!

[@noLuckyStrike09]

That's an amazing view. The taste of this dish must've been so much better with a view like that! Oh en fijne feestdagen allemaal :D

[@Bartsfishtales]

Ja, als je daar staat smaakt alles beter! Dank je wel! Ik wens je een heel mooi 2015! Groeten, Bart

[@AriesSupertramp]

@Bart's Fish Tales Where do I get a mortar like this? What material is it? Looks like some volcanic stone.

[@Bartsfishtales]

This is just a stone one. I got it at my favourite cooking store in Amsterdam!

[@sad_giraffe_2518]

This looks so delicious :) I am looking forwards to make it ! :) great videos, greetings from czech :)

[@Bartsfishtales]

Hi Filip! Thanks! Let me know if you have made it. Curious what you think of the taste. I believe it is one of the best salmon recipes. Cheers!

[@mastacrx]

Is 10 hours a maximum time to leave the fish in the fridge?

[@junyangquek1853]

Instead of serving it with graved lax, would it be a good idea to pan fry/bake the salmon after marinating

[@ostbiti]

+F22 JY Nah man, it is so much better uncooked like this...

[@gody6973]

great videos ^^^ what a great fish... I would do a ceviche with it.... marinated 3cmX3cm cubes of salmon with herbs onions,garlic,mustard, pepper and a good toasted bread ... the center must be kind of raw

[@Bartsfishtales]

José Godoy Delicious!

[@l3gendaryz632]

I live in the Caribbean I’m trying to find these seeds

[@Vehvilainen_Lundqvist]

can u eat it with wasabröd?

[@Bartsfishtales]

Yeah!

[@johaneklund1547]

Självklart med Wasa husman.

[@C4P_10]

BART! How do you make cured salmon?

[@atakankaraman77]

Another great episode!! I know you are using fresh soakeye salmon caught in Alaska but, is it possible to find salmon with a colour like that, in Europe?

[@Bartsfishtales]

Thank you! I am not sure where you are living, but sockeye salmon could be found in Europe in frozen. The color still will be amazing. Farmed salmon won't reach that color.

[@معرفهمعرفه-ن8ع]

amazing😍

[@MrTedeusz]

Going to make it sàme way next time

[@yawnnnnnable]

should i only do this to sushi grade salmon?? i live in japan n i worry abt the worms

[@andreweinberger1305]

What do u drink with,vodka,Aquavit,or dry white wine,Rene

[@Bartsfishtales]

Anything you like! Love the idea of vodka, but I love a good wine..

[@catarinatang980]

I want to know whether you have pre freeze the salmon to kill any worms that could be in the flesh? some people say to freeze it for a week?? besides, some say to cure it for up to 2 to 3 days.... is 8 hrs better?? and how long can you keep this finished gravalax in the fridge for? Can u also freeze it afterwards? many thxs

[@Bartsfishtales]

Hi Catarina, to keep it on the safe side you better can freeze fresh wild salmon before curing. The curing will normally be enough to kill the worms but to be safe freeze it before. If you would use farmed salmon freezing is not necessary. Depending on the thickness of the salmon 8-12 hours is enough. A bit longer won't be that bad but be careful for a much saltier taste. You want to keep the true salmon taste at the end. Freezing afterwards is perfectly fine. enjoy! p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Helvetica Neue'; color: #454545}

[@catarinatang980]

Thanks so much!!!!

[@danielrevert5361]

Did you put salt and sugar 🤔

[@Karubitea]

Bart, is it true that fish aren't at their most delicious when they are just caught, but after they've been left out for a bit?

[@sisyr5615]

It is true. Typically, fish is easier to prepare, has a more pleasant texture and has a better taste if you let it enter and pass rigor mortis before working it. How long this takes depends on the fish and under what circumstances it was caught, but waiting 72 hours usually does the trick.