I think I once read gravlax (which I freeze far more often than lox) only
keeps in the freezer about a week or two. However, I make so much of it at
a time there's just no way for us to use it all in that amount of time.
After a while they taste "old" & kinda gamey, even if they aren't
freezer-burnt.

It seems a little strange to me how fish that has not been processed this
way retains its flavor for a much longer time with no special treatment. So
I was wondering how much one of those vacuum-sealers would prolong the life
of these kinds of foods. Or would they prevent just the freezer burn?

On Sun, 22 Oct 2006 13:59:24 -0500, "Shindy" >
wrote:

>I think I once read gravlax (which I freeze far more often than lox) only
>keeps in the freezer about a week or two. However, I make so much of it at
>a time there's just no way for us to use it all in that amount of time.
>After a while they taste "old" & kinda gamey, even if they aren't
>freezer-burnt.
>
>It seems a little strange to me how fish that has not been processed this
>way retains its flavor for a much longer time with no special treatment. So
>I was wondering how much one of those vacuum-sealers would prolong the life
>of these kinds of foods. Or would they prevent just the freezer burn?
>
>
I make gravlax and use a vac sealer on it. It stays for quite a long
time in the freezer that way - 3 or 4+ months with no untoward taste.

Boron