I started to make gravlax at home using Ina Garten's recipe. However once I got the fish out of the package, I realized that the skin had already been removed. Will this create a problem? I'm mostly worried with spoilage or inedible food.
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I don't see why lack of skin would present a health risk. Recommendations for preparing gravlax with skin-on fillet most likely concern flavor; the skin also prevents the salmon from flaking as it cures. (While I rarely buy salmon, I always look for skin-on wild salmon from Alaska. The skin crisps up like the best part of a roasted chicken when fillets are pan-seared and loaded with Omega-3 fatty acids, it's highly nutritious!) Also see recipe for gravlax by Marcus Samuelsson. Very easy and delicious.
BB, there are no worries here. When it is served, gravlax is skinless. I have always had great luck wth martha Stewart's recipe in Entertaining, and it calls for the salt/sugar/herb and spice mixture to be applied to the top of 2 matching skin- on filets which are then sandwiched together. After they have been weighted and cured a few days, she rinses them and slices the filet off the skin and then slices the gravlax for service. The skin is discarded (it has not been cured so you wouldn't eat it.)
It's fine if your filets are skinless already.I don't know if they might cure a bit faster than with the skin on, because there would be no skin to stop the cure from travelling out the other side of the filet, but all you have to do is rinse an end and take a small slice and taste- to check if it's ready earlier than predicted. And as eliz. says, health risk is not an issue here.
Ina's is like Martha's where you half a large piece coat one half and then sandwich the other half on top and flip it ever 12 hours or so and baste it with the liquid that comes out of it. I just didn't know what would happen to the parts that make up the ends that the skin WOULD be on.
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Well played. You deserve a cookie.
All the way from Brazil.
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