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<blockquote data-quote="Antje77" data-source="post: 2330078" data-attributes="member: 372207"><p><em></em></p><p><em>You had me questioning both my memory and my aunts knowledge, so I did a quick Google search. Very interesting!</em></p><p><em>Also very much off topic, so more on the origin of gravlax in the parallel thread: </em></p><p><em></em></p><p>Traditionally it did get buried, so my aunt was right <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" />. On the other hand, reading into the experiments here shows this has nothing to do with modern day gravlax, so you are right too <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" />: <a href="https://nordicfoodlab.wordpress.com/2015/06/04/2015-6-4-gravlax-a-buried-salmon/" target="_blank">https://nordicfoodlab.wordpress.com/2015/06/04/2015-6-4-gravlax-a-buried-salmon/</a></p><p></p><p>From the linked article: "Through looking at their etymology we understand that both were once fermented fish. ‘Gravlax’ means ‘buried salmon’ or ‘grave salmon’."</p><p>"Harold McGee explains that these techniques were used in remote places where huge quantities of fish were caught in a short period of time and where (and when) salt was a rare good [McGee, 2004]. The solution was to bury the clean and lightly salted fish in a ‘grave’ dug into the earth, add some carbohydrates (bark, whey or malted barley) and some antioxidants (pine needles or berries) [Levin and Al., 1964]. This traditional method creates the conditions for the lacto-fermentation process that preserves the fish. Enzymes and bacteria from the fish flesh would break down protein and fat to produce a buttery texture with a cheesy, ammoniated smell. An ‘acquired’ taste as one would say, though not so pleasant to most of us nowadays."</p></blockquote><p></p>
[QUOTE="Antje77, post: 2330078, member: 372207"] [I] You had me questioning both my memory and my aunts knowledge, so I did a quick Google search. Very interesting! Also very much off topic, so more on the origin of gravlax in the parallel thread: [/I] Traditionally it did get buried, so my aunt was right :). On the other hand, reading into the experiments here shows this has nothing to do with modern day gravlax, so you are right too :): [URL]https://nordicfoodlab.wordpress.com/2015/06/04/2015-6-4-gravlax-a-buried-salmon/[/URL] From the linked article: "Through looking at their etymology we understand that both were once fermented fish. ‘Gravlax’ means ‘buried salmon’ or ‘grave salmon’." "Harold McGee explains that these techniques were used in remote places where huge quantities of fish were caught in a short period of time and where (and when) salt was a rare good [McGee, 2004]. The solution was to bury the clean and lightly salted fish in a ‘grave’ dug into the earth, add some carbohydrates (bark, whey or malted barley) and some antioxidants (pine needles or berries) [Levin and Al., 1964]. This traditional method creates the conditions for the lacto-fermentation process that preserves the fish. Enzymes and bacteria from the fish flesh would break down protein and fat to produce a buttery texture with a cheesy, ammoniated smell. An ‘acquired’ taste as one would say, though not so pleasant to most of us nowadays." [/QUOTE]
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