Gravlax

Gravlax ( Marinated is pronounced in English, of Engl. " Graved " dt = "bury", Danish gravad laks, Swedish gravad lax, Norwegian gravlaks, Finnish graavilohi ) or Gravlax literally means " buried salmon ". This method of making the freshly caught salmon for several weeks, the Scandinavians developed centuries ago.

The fish were after evisceration with Beizstoffen (dry salt -sugar mixture with dill and possibly other spices and herbs) rubbed and then complained for at least three days in beach or burrows buried ( marinated ) and with stones. Due to the physical pressure and the osmotic pressure of the water stain is pulled out of the salmon meat. At the same time the fish doing something fermented. By drying and fermentation benign find other, rot -causing microorganisms much wildlife more, whereby the durability is achieved. Gravlax is however not so dry nor so durable as the air-dried stockfish. Today the fish is no longer buried, but stored for several days in cold storage after application of the pickle to mature. A fermentation will not take place because of the cold, and the fish is in the modern method is also not quite as dry as in traditional manufacturing. Real Gravlax is not smoked, the durability is achieved solely by pickling.

For Gravlax is now mostly a relatively sweet, cold, made ​​with lots of dill mustard sauce served ( swedish Hovmästarsås, known in German-speaking countries as gravlax salmon sauce).