You have to be patient: the so-called dry pickling takes little effort, it only takes a little time to refine the taste of the raw salmon.
Image: Claus Eckert
The so-called “gravad” salmon requires little effort, and there are no limits to the joy of experimenting during preparation – you should just allow the fish enough rest.
Gn earlier times, Swedes and Norwegians, who lived in remote regions and had no barrels and only small amounts of salt, buried their catches to make them more durable. This is where the name “gravad” comes from, as it is called in Swedish. Today the spade stays in the chamber, but the process is similar. The so-called dry pickling takes little effort, it only takes a little time to make the raw salmon more durable and, above all, to refine its taste.
The stain in which the fish ripens draws water from it through osmosis. This makes the taste more pronounced. A kind of “fermentation” is set in motion, the muscle fibers condense, the texture becomes tender and crumbly. Germs don’t stand a chance in this salty environment. The selected spices and herbs spread their aromas. The effect increases with time, so I recommend storing it for two days.
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