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Made my first Gravlax today, I have several questions and might need some help.
The user followed a New York Times Gravlax recipe using weighed ingredients instead of measuring cups. They used 115 grams of Maldon salt and 220 grams of cane sugar. A large amount of dill was incorporated, leading to user concern about its quantity. The gravlax cured for over 36 hours, resulting in a texture described as rubbery and overly sweet. The user suspects over-curing and an imbalance of sugar to salt as the primary issues. Significant leakage of fish oils but not water occurred during curing. This leakage might be attributed to insufficient plastic wrap tightness or not curing on both sides of the salmon. The user also admitted to delaying the pressing of the fish. They used previously frozen wild sockeye salmon and plan to switch to farm-raised in the future. Key adjustments for the next attempt include using measuring cups, reducing sugar, increasing salt, possibly using kosher salt, and shortening the curing time to around 24 hours. The user found the texture unpleasant for the most part, though the inner portion retained a desirable soft salmon texture.
