Can I substitute sea salt for kosher salt in a curing recipe? I have been eye-balling the gravlax recipe featured. I am unsure of what the difference is between the two from a cooking standpoint.
do i understand that you only have sea salt but the recipe calls for kosher salt, or the opposite? for gravlax, the salt is ultimately going to melt a bit into the fish, and after curing, be scraped away. So i don't see a problem subing equal weights or measurements; not a big dealbreaker in my mind.I LOVE gravlax. btw, it freezes very well so i always make more than i need. so many herbs/flavorings are too subtle for me, but martha stewart's Entertaining book has a great mint version (and i'm not even a big mint lover.) go figure. but it's the best gravlax i've evr had.
sugar,salt,cracked peppercorns, crushed mint leaves.
I'd substitute via weight because sea salt and kosher vary in texture/size. I have a Norwegian friend whose grandma made gravlax for him in Norway and buried it in ice! You've got flexibility here.
Sounds like you've made gravlax before and know the right level of savoriness. How about finessing the curing mixture? Add your salt of choice and taste the mixture before putting it on the fish.