If youve been to a deli or grocery store that sells various styles of salmon, you know that it can be easy to get lost in the array of varieties. There can be a wide range of geographies to choose from and a number of different preparations that only a savvy salmon shopper may be able to wade through.
When it comes to gravlax and smoked salmon, they can look extraordinarily similar. Both varieties are a bold, bright pink-orange color with a slightly oily sheen. They can also be presented in a similar way, finely cut into thin slices. So whats the difference between these look-alikes?
The primary difference between gravlax and smoked salmon is how they are prepared. Gravlax is made by curing the fish, whereas smoked salmon is, of course, smoked, resulting in subtle variations in flavor between the two. Its important to note, too, that the smoking process for salmon can involve either cold-smoking or hot-smoking, which yield vastly different results from each other in terms of texture.
Gravlax was born in the Middle Ages when Scandinavian fishermen would cure salmon by first brining, then burying it. The name itself indicates what the preservation method is, with “grav” translating to “grave” and “lax” meaning “salmon.”
While some fishermen used solely salt on the filleted fish, others treated it with herbs, spices, and the salmons blood. The fish was then buried in the sand and covered with birch bark for several days. The resulting final product was cured salmon that some liken to fermented herring.
More contemporary preparations of gravlax still take several days, but utilize the refrigerator instead of the ground. The brine itself still contains salt but also incorporates sugar, and often an element of citrus — typically in the form of lemon zest. Some preparations also include dill, horseradish, or juniper berries, and may utilize aquavit, vodka, or gin. Modern-day gravlax has a milder flavor than its Middle Age predecessor, similar to lox (though less salty) or sashimi.
Gravlax is cured (but not smoked) salmon, except there’s not a lot of salt in the cure and some combination of dill, lemon, and alcohol (often vodka, but sometimes gin in newer preparations).
Smoked salmon can be either cold- or hot-smoked. Cold-smoked salmon is typically brined with salt and sugar before spending about half a day in a smoker set to 80 degrees Fahrenheit or lower. Hot-smoked salmon is often first treated to a wet brine that can include water, salt, sugar, and spices before being smoked for several hours at approximately 130 degrees Fahrenheit.
Hot-smoked salmon is not interchangeable with either cold-smoked salmon or gravlax due to its significant textural difference from both. However, while cold-smoked salmon and gravlax do have slightly different flavor profiles, they can be swapped in recipes depending on your preference. From blinis and dip to pasta and breakfast casseroles, either one can add satisfying salmon flavor to a dish.
When it comes to gravlax and smoked salmon, they can look extraordinarily similar. Both varieties are a bold, bright pink-orange color with a slightly oily sheen. They can also be presented in a similar way, finely cut into thin slices. So whats the difference between these look-alikes?
Gravlax was born in the Middle Ages when Scandinavian fishermen would cure salmon by first brining, then burying it. The name itself indicates what the preservation method is, with “grav” translating to “grave” and “lax” meaning “salmon.”
More contemporary preparations of gravlax still take several days, but utilize the refrigerator instead of the ground. The brine itself still contains salt but also incorporates sugar, and often an element of citrus — typically in the form of lemon zest. Some preparations also include dill, horseradish, or juniper berries, and may utilize aquavit, vodka, or gin. Modern-day gravlax has a milder flavor than its Middle Age predecessor, similar to lox (though less salty) or sashimi.
If you are a fan of deli pastrami, you’ll love pastrami salmon. Featuring pastrami’s traditional blend of herbs and spices, pastrami salmon can be prepared from smoked salmon or from gravlax. Either way, it can be enjoyed any way that you would prepare traditional pastrami, including as a sandwich with rye bread, grainy mustard, and tangy sauerkraut.
Like lox, gravelox is cured in a salt brine but, in the style of Scandinavian tradition, is seasoned with dill, salt, and sugar. Some gravelox preparations include horseradish, white peppercorns, juniper berries, and even aquavit! As you’d expect from the ingredient list, gravlax has a strong flavor. Its dry texture makes it suitable for many recipes, including cold on crackers or just sliced plain onto a cold plate.
Is lox hot-smoked or cold-smoked? Neither. Made from the belly meat of a salmon, lox is actually never cooked but is, instead, cured in a salty brine mixture for several weeks. Compared to smoked salmon, lox is saltier with more of a raw texture, making it the perfect addition to a toasted bagel with cream cheese. Nova lox, specifically, is made from Nova Scotian salmon that is cured then cold-smoked. Nova lovers value its saltiness and smokiness.
This recipe combines the silkiness of smoked salmon with the crunch of fresh cucumbers in a refreshing spinach salad. It’s an impressive addition to a potluck, too!
Smoked salmon is a term that is commonly used to describe any preparation of smoked or cured salmon including lox and gravlax, any part of the salmon including fillet or belly, and any type of salmon – wild or farmed, Atlantic or Pacific. In other words, “smoked salmon” is a pretty global term. Let’s start by narrowing it down to hot-smoked and cold-smoked salmon.Hot-smoked salmon is fully cooked in a smoker at a temperature ranging from 130°F to 180°F. Firm and flaky, it retains a smoky flavor that is preferred in hot dishes since it’s already cooked.Cold-smoked salmon, on the other hand, is smoked at a lower temperature, typically 70°F to 85°F after being cured in salt. The resulting product is silky and smoky, and is best suited for cold dishes like salads or cold appetizers.
How to Cure Salmon at Home and Make Gravlax
FAQ
What does gravlax taste like?
Can you use supermarket salmon for gravlax?
Is gravlax salmon healthy?
Is gravlax raw fish?
What is the difference between smoked salmon and gravlax?
Gravlax is cured with a mixture of salt, sugar, and spices, while smoked salmon is cured and then smoked. Gravlax has a firmer texture and a distinct fresh flavor compared to the smokiness of traditional smoked salmon. Can I use any salmon for making gravlax?
Is farmed salmon as nutritious as wild salmon?
Scientific evidence suggests that farmed salmon may be larger than wild salmon and have a higher omega-3 content. However, it may also be more likely to contain contaminants.
What is salmon gravlax?
Salmon gravlax is the Scandinavian preparation of lox. Literally translated, gravlax is “salmon from the grave,” which comes from the preparation method from the Middle Ages of salting the fish then burying it in the sand while it cured.
How do you make salmon gravlax?
Look for wild-caught salmon with a firm texture and vibrant color. It’s important to use the best possible salmon for optimal flavor and texture in your gravlax. Properly mix the curing mixture: The curing mixture is a combination of salt, sugar, and fresh dill, which helps preserve and flavor the salmon.