How To Make Cured Salmon Gravlax Like A Real Pro

[@martinweston7144]

This is by far the best recipe for Gravlax on KZbin [Boy are there some shockers out there ], I've worked in catering for 40+ years, this guy knows what he's talking about, especially follow his advice in NOT using Cooking salt, use coarse salt.

[@JPK1337]

why does the salt matter? its all equally salty right?

[@martinweston7144]

@@JPK1337 OK: The fine salt covers the whole fillet, where larger Salt covers covers the same area, and absorbs the same amount of moisture. The fine salt dries out the Salmon quicker, and makes it more like a layer of fine leather, where the larger salt has less actual contact are with the salmon. It still absorbs as much water, but leaves a better texture to the gravlax

[@JPK1337]

@ that would be true except with all that moisture the salt will dissolve anyways.

[@martinweston7144]

@@JPK1337 No, it should stay as large granules before it totally dissolved, making it easy to wipe off

[@pauli6570]

Dane here 🇩🇰 …You nailed it chef 👍👍👍👍

[@Seabik1]

Superb! Had the Gravlax on your Borodinsky bread! What a treat. Most grateful for your sharing.

[@RulaZeinIddin]

That looks absolutely sublime! Will definitely try it. Your channel is amazing and so unique - keep up the great work & that amazing sense of humour :)

[@rtdonin]

This came out perfectly. Everyone doubted me yesterday, but today no one had said anything (too busy eating it on Borodinsky bread 😉)

[@The314moses]

I tried this recipe, and it came out really good!! So simple too. Thank you!

[@danceguru3889]

You are absolutely amazing! Hopefully you get your million subscribers soon. ❤ Молодец!

[@PantsDownApronsOn]

Спасибо! Hopefully so))

[@westall1966]

A little bit of pickling spice added to the brine is another variation that’s good.

[@toneloke5145]

Great video, looks amazing pal 👍

[@A-chef]

Amazing recipe 😁

[@emma6182]

You forgot to add dill while curing the Lax? Dill is a very important ingredient during curing process .

[@candancepeace1539]

I’ve seen many different recipes and each is different. This is his version. Might taste good 😊

[@Menchman]

Do you freeze it before curing it or literally do you buy it fresh, cute it and eat it? Also is 20 hours good to cure it instead of 24 hours ?

[@PantsDownApronsOn]

I do yes. Blast freezing or salting kills some but not all of the bad stuff you can find in fish. Only cooking to bine dry does that, but no way I’m eating salmon cooked to oblivion. Buy good quality salmon to lower the risk of parasites and worms. Then risk it for a biscuit like we do with all things everyday anyway. Judge the cure time by thickness of the salmon and also by how salty you like it. If thick go longer even to 36h if you like salty. If you have a fillet coming from a 5-6 kg salmon salting for 18-20 hours is in the golden zone for most peoples taste I find. However, experiment until you find the sweet spot for your taste. Most of my clients actually like it salted very little. We pull it after 8 -10 hours most of the time. Personally I like a 20 hour one.

[@Menchman]

@@PantsDownApronsOn thanks for quick response…so for clarification do you blast freeze or normal freeze prior to eating? I get that you don’t cook it of course but wasn’t clear if you did the freeze or not. Thanks!

[@PantsDownApronsOn]

@Menchman don’t freeze because I can get top quality salmon but if you are worried best to freeze it for a day then salt. Still not 100% guaranteed but does help.

[@santolify]

Oh I have to try your method.

[@ivankubicek2462]

I just made it and it is great !

[@therealcori]

Started this today! Will update once finished!

[@PantsDownApronsOn]

You gonna love it. I currently smell like a fishmonger)) Just did. 50kg of it. Looking forward to result!🍻

[@PantsDownApronsOn]

How’s our fishy?

[@therealcori]

@@PantsDownApronsOn It came out so well! It's a bit saltier, but I think it's because my cut wasn't as thick as yours. Had it on homemade bread w/cream cheese and it tasted great!

[@williammaxwell1919]

Love your self-referencing repartee in your commentary

[@KateKatie28]

I love your present.😍 I have question..after keep fish in the freez ; meat and teast is still same or not.

[@PantsDownApronsOn]

Yeah keeps well in freezer

[@joegreenwood675]

Nice one Mr CV, You should do the beetroot version we used to do.

[@PantsDownApronsOn]

Joe Bro! The fuck did you end up on this video?)))

[@fitstoic1329]

if you start with fresh wild salmon and never freeze it before you eat it, can't you get sick from any possible parasites in the fish? since curing does not kill the parasites

[@PantsDownApronsOn]

Never happened to me that I realised, but they do say you can get a bit a tummy cramp or two… but I’m not a doctor so rather play it safe like we do in the industry and freeze it for 12 hours first. Promise you won’t have bad quality cured salmon.

[@Ishthemane4]

No it's flash frozen when they catch it and pack it

[@kevinkise5041]

When you freeze it, are you thawing it out before you slice it?

[@PantsDownApronsOn]

If you got a slicer slice it semi frozen. Otherwise I thaw it out in the fridge then slice with a blunt knife and stuff my face

[@DonnyTheSkitsDealer]

​@@PantsDownApronsOn a blunt knife??

[@PantsDownApronsOn]

Innocent sarcasm for use a sharp knife. Kev got it👍

[@bigdorack8932]

I never taught to use the liquid good idea

[@benice2me]

So underrated

[@jepolch]

Looks great. Thanks! PS. Are you wearing pants?

[@PantsDownApronsOn]

Sometimes

[@michellegerlach5523]

Thank you very much!

[@Raul28153]

only 24 hours? I've never tried less than three days. I'll have to try that. Oh Single malt scoth or small barrel bourbon is a great addition and I like to use liquid smoke. All the smokiness and none of the heat.

[@Avdarmaly]

Liquid smoke is extremely cancerogenous.

[@artistroominc.6907]

Recipe is on point, thumbnails are good, the editing is a bit wacky but unique style. Keep at it man, should work out

[@the_anxiousexplorer]

Stupid question- when you say "cure it for 24 hours" do you put it in the fridge?

[@PantsDownApronsOn]

I do! And so should you. Or at least on your balcony if you live somewhere cold.

[@angliransss7119]

How do you make your fish souce?

[@PantsDownApronsOn]

Will be making a video on it but you need whole small fish, koji or other enzyme rich product like pineapple or kiwi, salt and time

[@jstonePrototype]

Is the salt to sugar ratio 50 50?

[@PantsDownApronsOn]

Yes

[@martinslvsten428]

I'm sure it's very tasty and i'll have to try it some time, however calling this Gravad Lax is like adding heavy cream and green peas to a pasta dish and calling it Carbonara.

[@praisetheLord2377]

So we dont have to smoke it?

[@PantsDownApronsOn]

If you want you can. It’s delicious cold smoked if you have a Bradley smoker or smoking gun

[@pablojerusalem]

cool мой вопрос слегка технического характера: я делаю очень похоже ,но не использую цедру, а использую непосредственно сок высококлассных апельсинов немного. помещаю рыбу в гастроемкость и переворачиваю через 6 часов на другие 6 часов. рыба выделяет много влаги но я делаю пробу на вкус еще до засола, пытаясь вывести необходимый уровень сахара сладости апельсина с морской солью грубого помола и специями, в итоге процесс больше напоминает ферментацию. как итог : славный вкус, чуть более плотная текстура поверху. я не удаляю чешую как ты и тут вопрос а нужно ли? филируя рыбу ты жене режешь шкуру-так зачем? я хочу понять логику шефа

[@PantsDownApronsOn]

Уважаемый Пабло, есть две причины, по которым я не убираю чешую. Первая: чешуя препятствует равномерному засолу рыбы, поскольку соль со стороны чешуи плохо проходит в тушку. Вторая причина: чешуя для меня - это как перья на курице, которые не удалили. Вторая причина более эстетическая. В момент нарезки рыбы она будет прилипать к доске, ножу и везде вокруг. Цедру (а не соль )я использую, поскольку при засолке рыбы у меня стоит задача избавится от лишней жидкости, а не добавлять ее в виде сока. Но, наверно тоже вкусно уверен.

[@austinpatrickbishop]

king. subscribed

[@livinglifeleona]

Yes please

[@Diego-gz1pl]

hello! i have a fillet froze, can i use it or do it has to be fresh??

[@PantsDownApronsOn]

Frozen good bro

[@natachakatrinaqbko8445]

Yummmmm!

[@Equinox051256]

Can you make this with the skin off? I have fresh-caught salmon and want to make Gravlax with it.

[@PantsDownApronsOn]

Yeah you can. Same process. Don’t salt more than 24 hours

[@Equinox051256]

@@PantsDownApronsOn thanks

[@jackvoss5841]

Durned stuff doesn’t keep well at my house. It gets eaten! Oh! Wait! That’s what it’s made for! (Disregard last transmission.) 😏 Courtesy of Half Vast Flying

[@rafamazur5053]

no sugar

[@msgypsyqueen]

“Your wife’s tweezers..”.. lol 😂 .. Good luck with that! 😏

[@onezerozero1001]

good god i want

[@PantsDownApronsOn]

Get a side daar by die fish 4 Africa)🍻

[@Lannd84]

bleleleelel best part

[@helenesmith5623]

Gravel eggs! LOL!

[@75dobs]

and if you want to waste your time, Vodka! lol!

[@ulvpals3037]

Thats not gravlax

[@thinkingoutloud6741]

That crap editing with the food going in and out of your mouth multiple times at the beginning was a real turn off for me. No thanks.

[@PantsDownApronsOn]

We all appreciate you for thinking out loud. Have a blessed day and a healthy long life.

[@MarcassCarcass]

@@PantsDownApronsOn Authorities and their subjects in Florida don't. They often have me locked up and violently reconditioned for refusing to stop speaking in terms that they don't approve. I've literally been maimed for refusing to condone their trafficking people.