Comments on: Have Yourself a Fishy Little Christmas with Homemade Gravlax

By: Laurie

Laurie — Fri, 08 Feb 2013 21:15:52 +0000

I made half of a whole salmon using a similar method a few years ago. I know it had a dry rub of brown and white sugar and salt, but I can’t remember what else besides vodka. I had to use sheet pans because of the size and it took a couple of days at least in the fridge. I took it to a big party and it was well loved! We recently saw a new recipe somewhere and plan to make it soon. Nothing like making your own.
Happy New Year and stay warm!

By: stacey snacks

stacey snacks — Fri, 04 Jan 2013 04:42:35 +0000

Hi guys. Happy New Year. and Happy smoked fish!
I love lox, sable, smoked herring, whitefish, you know the drill. Just drop me off at Russ & Daughters.
I made this last year with Seattle salmon and it came out great! the hard part was slicing it for me.

Looks delish. Enjoy!

By: Jonny & Amy

Jonny & Amy — Thu, 27 Dec 2012 14:51:59 +0000

@Deana: it really still is. It’s a question of wild vs farmed fish but I, for one, believe strongly in sustainable aquaculture. If more of our fish was sustainably harvested in one way or another, much of the guilt of being a foodie would disappear. Thanks for being a loyal read. Hope you had a great Christmas!

@Elizabeth: Merry Christmas to you too!

By: elizabeth

elizabeth — Tue, 25 Dec 2012 22:08:56 +0000

I love me some gravlax! And a Merry Christmas to you as well!

By: deana

deana — Tue, 25 Dec 2012 14:07:14 +0000

Yes, it used to be such a splurge, and the Scottish stuff still is.
Great little recipe for doing it at home. Have a good one!

By: pam

pam — Mon, 24 Dec 2012 19:42:42 +0000

Merry Christmas!