You have to be patient: the so-called dry pickling is not very difficult, it only takes a little time to perfect the taste of raw salmon.
Picture: Claus Eckert
The so-called “gravat” salmon requires little effort and there are no limits to experimentation with preparation – the fish should only be allowed enough rest.
GLong ago, the Swedes and Norwegians, who lived in remote areas and had no barrel and only a small amount of salt, buried their harvest to preserve it. Hence the name “gravad”, as it is called in Swedish. Today, the shovel remains in the chamber, but the procedure is similar. The so-called dry marinating requires little effort, making the raw salmon more durable and, above all, perfecting its flavor takes only a little time.
The pickle in which the fish is cooked draws water from it by osmosis. This makes the flavor more pronounced. A kind of “fermentation” starts, the muscle fibers thicken, the texture becomes tender and soft. Microbes don’t stand a chance in a salty environment. Selected spices and herbs spread their aromas. The effect increases over time, so I recommend keeping it for two days.