Talk:Gravlax

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Traditionally served with crisp bread (knackebrod)? I would guess tunnbrod, the crisp kind, would be much more common. Filur 6 July 2005 02:14 (UTC)

Yeah, I have never heard about eating gravlax on crisp bread (knäckebröd) before. And I am from Sweden. Crisp bread would be the last place I put my gravlax on.
Jens Persson (130.242.128.85 22:15, 4 November 2006 (UTC))
I agree; I prefer it on bread like tunnbröd that won't have overly much taste interfering, like knäckebröd. But it's probably not "wrong information" if someone would claim otherwise; there are no right or special way to eat it. -- Northgrove 01:15, 17 December 2006 (UTC)
there are diffrent ways to eat them. Some eat them with tunnbröd, but in Gothenburg and in southern parts of Sweden people eat it with knäckebröd.--87.227.76.244 09:49, 9 June 2007 (UTC)

[edit] raw?

Is it really raw like sashimi? I kinda don't think so -- the article says it's cured; does that somehow qualify as "raw" (as opposed to sashimi, which isn't cured in any way.) --jpgordon∇∆∇∆ 04:17, 12 August 2006 (UTC)

In Finland, graavilohi can be served both raw or cured; both are referred with the same name. Usually the Finnish joulupöytä consists both raw and cured gravlax.194.89.192.24 07:46, 15 November 2006 (UTC)
It's raw in the sense that it's not cooked. Curing isn't a cooking process, it's a preservation process, like pickling. So, in the same way that pickles are 'raw', so is gravlax. It's also distinct from what you might know as lox, which is a smoked salmon. Smoking may or may not involve cooking (depending on whether it's cooked then smoked, hot smoked only, or cold smoked). - superβεεcat  23:04, 11 July 2007 (UTC)

[edit] Modern variations

Those modern variations mentioned are extremely rare. I have never heard of them before. Possibly some chef made them up for a cooking championship? I think they could be left out. If we want to mention some more unusual ways of spicing it, we should at least find out which is the more common ones. I think I've come across lemon. // habj 14:32, 12 June 2007 (UTC)

One very good reason to list it is that the popular Ruhlman & Polcyn book, Charcuterie, gives a fennel and Pernod cured salmon as its gravlax recipe. In fact, last week I made a gravlax cured with white and black peppers, dill, and akvavit. (It was delicious.) In any case, I cleaned it up so that the last paragraph references the Ruhlman & Polcyn cookbook. The "modern variations" are now drawn from their suggestions, so there's some basis in fact. --Mgreenbe 04:39, 24 July 2007 (UTC)