How should I pronounce salmon correctly

Gravlax FAQ

1. What is gravlax:

Gravlax or gravlax literally means "buried salmon". The Scandinavians developed this method of preserving freshly caught salmon for a few weeks centuries ago in order to be able to enjoy this valuable fish over a longer period of time, especially during the Christmas season. After gutting, the fish were rubbed with dressing materials (dry salt-sugar mixture with dill and possibly other spices and herbs) and then buried in the ground for at least three days (graved) and weighted down with stones. Today, of course, this is no longer done but matured in refrigerators under vacuum (pressure generation). After a resting period adapted to the spice mixture, the salmon is then cooked, so to speak.

2. Gravlax shelf life

The shelf life of the gravlax after it is fully ripened is at least 10 days, shrink-wrapped in a vacuum film. Even after opening the packaging, the salmon can be kept in the refrigerator for several days at temperatures of 4-7 degrees Celsius. If you don't want to eat it right away, the gravlax can be frozen without any problems. A change in taste and consistency cannot be determined after defrosting

3. Gravlax calories

The gravlax has 19.2 grams of protein and 10.4 grams of fat and 172 kilocalories per 100 grams. Gravlax is not only a tasty delicacy but also very healthy. When consumed regularly, the high proportion of omega-3 fatty acids not only helps to lower the cholesterol level and the risk of cardiovascular diseases, but also has a positive effect on the psyche in humans.

4. Gravlax pronunciation

Gravlax is pronounced as it is written. Many people also pronounce the “graved” in English. In Danish it is called Gravad Laks, in Swedish it is pronounced Gravad Lax, and in Norwegian it is called Gravlaks,

5. Gravlax smoked salmon difference

As with gravlax, the smoked salmon is also made durable thanks to the way it is manufactured. For the smoked salmon, the raw salmon is first salted and then matured in the smoke to the end. This gives the salmon a fine smoky note, which rounds off the mild taste of its own. In contrast, only salt, sugar, herbs and spices are used for the preservation of the gravlax; basically it is never smoked. Nevertheless, there are regions, e.g. in Sweden, which briefly smoke the gravlax with thyme after completion, a very delicate variation.