Christine Dabney wrote:
> Heya folks,
>
> My local Albertsons has had flash frozen Copper River Salmon on sale
> this week, at $4.99/pound. I got a nice piece of it, about a pound
> and a half.
>
> I am wondering if it would be possible to make gravalax with some of
> this, once it is defrosted? Or should I just use fresh salmon for
> that?

One thing to note is that it's probably last years haul if it's going for
$5/lb. Nobody would have frozen any from this years haul yet. So in this
case the texture may be off.

Fish frozen for 1-2 months is usually fine, but 10 months is pushing it.

-sw

On Tue, 19 May 2009 09:48:26 -0600, Christine Dabney
> wrote:

>So in other words, if I decide to try to make gravalax anyway, not to
>expect too much from it..
>
>Part of me wants to try anyway...just cause.

Please do! I'm curious. I don't see why it wouldn't be just fine.

--
I love cooking with wine.
Sometimes I even put it in the food.

Christine Dabney wrote:
> On Tue, 19 May 2009 10:45:06 -0500, Sqwertz >
> wrote:
>
>
>> One thing to note is that it's probably last years haul if it's going for
>> $5/lb. Nobody would have frozen any from this years haul yet. So in this
>> case the texture may be off.
>>
>> Fish frozen for 1-2 months is usually fine, but 10 months is pushing it.
>>
>> -sw
>
> So in other words, if I decide to try to make gravalax anyway, not to
> expect too much from it..

I would a still do it. Most gravlax is pretty mushy anyway.

-sw
>

Christine Dabney wrote:
>
> > At that price, it wouldn't be a total loss if it turned out horrible.
> Maybe I will just do a small piece, and do something else (not sure
> what yet), with the rest.

Isn't gravlax cured under a weight, like a brick?

I remember seeing a device for making some sort
of pickles, which consisted of a clear plastic
rectangular box with a spring-loaded lid, that
would apply pressure to the contents of the box.
I couldn't tell how it was intended to be used
because the instructions were in Japanese, so
I wasn't tempted to buy it.

Now I'm thinking that box might be a convenient
way to make gravlax. You wouldn't be able to
make much -- I think the box was about 5 x 8
inches, so you couldn't fit a whole side of
salmon in there. I'll have to look at it again
the next time I'm at the Asian food store.

On Tue, 19 May 2009 11:11:44 -0700, Mark Thorson wrote:

> Christine Dabney wrote:
>>
>>> At that price, it wouldn't be a total loss if it turned out horrible.
>> Maybe I will just do a small piece, and do something else (not sure
>> what yet), with the rest.
>
> Isn't gravlax cured under a weight, like a brick?
>
> I remember seeing a device for making some sort
> of pickles, which consisted of a clear plastic
> rectangular box with a spring-loaded lid, that
> would apply pressure to the contents of the box.
> I couldn't tell how it was intended to be used
> because the instructions were in Japanese, so
> I wasn't tempted to buy it.
>
> Now I'm thinking that box might be a convenient
> way to make gravlax. You wouldn't be able to
> make much -- I think the box was about 5 x 8
> inches, so you couldn't fit a whole side of
> salmon in there. I'll have to look at it again
> the next time I'm at the Asian food store.

something like this?

<http://www.amazon.com/Tsukemono-Japanese-Pickle-Press-2-2/dp/B001EK2LHK/ref=sr_1_3?ie=UTF8&s=home-garden&qid=1242838476&sr=8-3>

i'd be interested in hearing from anyone who has used one of these.
cshenk? aem? steve?

your pal,
blake

On May 20, 9:57*am, blake murphy > wrote:
>
> i'd be interested in hearing from anyone who has used one of these.
> cshenk? aem? *steve?
>
No clue. -aem

blake murphy wrote:
>
> something like this?
> <http://www.amazon.com/Tsukemono-Japanese-Pickle-Press-2-2/dp/B001EK2LHK/ref=sr_1_3?ie=UTF8&s=home-garden&qid=1242838476&sr=8-3>
>
> i'd be interested in hearing from anyone who has used one of these.
> cshenk? aem? steve?

Yes, that's the device, though I may have been
looking at another brand. I too am curious
how they are intended to be used.

Mark Thorson wrote:
>
> Yes, that's the device, though I may have been
> looking at another brand. I too am curious
> how they are intended to be used.

Wikipedia has an article about it:

http://en.wikipedia.org/wiki/Tsukemono

Not much details. No recipe.

On Wed, 20 May 2009 11:31:01 -0700, Mark Thorson wrote:

> Mark Thorson wrote:
>>
>> Yes, that's the device, though I may have been
>> looking at another brand. I too am curious
>> how they are intended to be used.
>
> Wikipedia has an article about it:
>
> http://en.wikipedia.org/wiki/Tsukemono
>
> Not much details. No recipe.

well, the theory is pretty basic - much like a pickle crock with a weighted
lid that is used with many cuisines, or the way some people salt cucumbers
or eggplant. i suppose you could rig something up with a bowl and plate of
proper sizes. i was hoping one of the cognoscenti here had used one.

your pal,
blake

blake murphy wrote:
>
> well, the theory is pretty basic - much like a pickle crock with a weighted
> lid that is used with many cuisines, or the way some people salt cucumbers
> or eggplant. i suppose you could rig something up with a bowl and plate of
> proper sizes. i was hoping one of the cognoscenti here had used one.

I was at the Asian food store a few minutes ago
and examined the device. Contrary to what I thought,
it is _not_ spring-loaded. The big knob on top
adjusts the position of the pressure plate through
a screw mechanism. I suppose maybe you tighten it
from time to time, like with some types of meat
press (the Tala press, for example).

If it had been spring-loaded and cheaper, I would
have bought it for experimental purposes, but it
was $21.99 for the small size and $23.99 for the
large size.

On Thu, 21 May 2009 10:15:23 -0700, Mark Thorson wrote:

> blake murphy wrote:
>>
>> well, the theory is pretty basic - much like a pickle crock with a weighted
>> lid that is used with many cuisines, or the way some people salt cucumbers
>> or eggplant. i suppose you could rig something up with a bowl and plate of
>> proper sizes. i was hoping one of the cognoscenti here had used one.
>
> I was at the Asian food store a few minutes ago
> and examined the device. Contrary to what I thought,
> it is _not_ spring-loaded. The big knob on top
> adjusts the position of the pressure plate through
> a screw mechanism. I suppose maybe you tighten it
> from time to time, like with some types of meat
> press (the Tala press, for example).
>
> If it had been spring-loaded and cheaper, I would
> have bought it for experimental purposes, but it
> was $21.99 for the small size and $23.99 for the
> large size.

it's still an item that i'm toying with the idea of purchasing.

your pal,
blake

blake murphy wrote:
>
> On Thu, 21 May 2009 10:15:23 -0700, Mark Thorson wrote:
>
> > If it had been spring-loaded and cheaper, I would
> > have bought it for experimental purposes, but it
> > was $21.99 for the small size and $23.99 for the
> > large size.
>
> it's still an item that i'm toying with the idea of purchasing.

If the rather lengthy instructions were in English,
I'd be more inclined to consider it.

Getting back to gravlax, it occurred to me that
one of my spring-loaded meat presses might be
useful for making that. Maybe I should give that
a try. It would be much easier than the traditional
approach of making it in a dish with a weight on top.

I'd probably have to use my small round press.
My big ham-shaped press would require me to clear
out half the refrigerator. I don't have a loaf-shaped
mold -- this might be a good reason to buy one.