I make gravlax from a 3-4 lb side of salmon. After sizing it into pieces that I would use in a day or two, I put the individual pieces into food savor bags an freeze them. Have never had an issue with loss of quality but the gravlax never lasts more than a month.
You can. I've done it for the same reason. It loses a little quality, but not a lot. I wouldn't freeze it for more than a month or two and as airtight as possible.
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