Differences in Tradition: The Unsmoked History of Graved Salmon
Gravlax and smoked salmon are two popular fish specialties that have captivated taste buds for centuries. Both delicacies are based on raw salmon, but they undergo different preservation methods.
Gravlax, originating from Sweden, translates to "buried salmon." This fish specialty is preserved by salting and, unlike smoked salmon, is not smoked. Traditionally, gravlax was buried in the ground for curing, but specific historical records about the exact time are not well documented. Today, it ripens in a cold room for a few days.
Smoked salmon, on the other hand, undergoes a smoking process over wood, often beech wood. The smoking process gives it its characteristic smoky aroma. A common practice involves cold smoking at approximately 20 degrees Celsius.
Both gravlax and smoked salmon are perishable and should be kept cool at all times. According to Katharina Holthausen, they should not be consumed after the best-before date. During storage in the refrigerator, the best-before date should be checked regularly. A cooler bag is recommended for shopping and transportation, especially on hot summer days, to maintain the cool temperature of these fish specialties.
Consuming raw salmon can pose a threat to an unborn child if the mother is infected with listeria. Therefore, eating raw salmon, including gravlax, is not recommended for pregnant women due to the risk of listeria contamination.
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Interestingly, there is a type of smoked salmon called "Streaky Salmon," but no further details about it are provided in the text.
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In conclusion, gravlax and smoked salmon are delicious fish specialties that require careful handling to ensure their freshness and safety. Whether you prefer the traditional, non-smoked gravlax or the smoky aroma of smoked salmon, these dishes are a delight for seafood lovers.
