Gravlax

[Anonymous]

Do I need sushi grade salmon to make gravlax at home? None of the recipes I came across online seem to require it, but I'm not too confident.

[Anonymous]

I wouldn't use any other kind.

[Anonymous]

If you can get sushi grade go for it but you’re curing the meat and the extreme amount of salt basically kills everything.

[Anonymous]

I do it all the time. Its not necessarily sushi grade, but I buy the freshest available. If you are a newbie to gravlax, be sure to use Diamond Crystal Salt (kosher). Not any other kind of kosher salt.

[Anonymous]

Anonymous wrote:I do it all the time. Its not necessarily sushi grade, but I buy the freshest available. If you are a newbie to gravlax, be sure to use Diamond Crystal Salt (kosher). Not any other kind of kosher salt.

Why just diamond?

[Anonymous]

Anonymous wrote:

Anonymous wrote:I do it all the time. Its not necessarily sushi grade, but I buy the freshest available. If you are a newbie to gravlax, be sure to use Diamond Crystal Salt (kosher). Not any other kind of kosher salt.

Why just diamond?

The grains are smaller. A lot of cookbook authors prefer it.

[Anonymous]

Sushi grade isn’t an official thing. You just want the best quality you can find.

[Anonymous]

Diamond Crystal Salt has a different crystal structure - I dont remember why but I'm sure the internet has the answer. Using this it will taste better and less overwhelmingly salty when you eat it.