how long will salmon gravlax keep

It tastes great because it is cured for 48 hours in salt, sugar, pepper, and fresh dill. It takes minimal effort and will blow the doors off at your next brunch.

Breakfast and brunch are my favorite meals to serve and eat. I cannot get enough of the variety of foods, especially at buffets. You must try my Breakfast Burrito or Quiche Lorraine if you’re the same.

Swedish gravlax is made from fresh raw salmon that has been cured for 48 hours in salt, sugar, and herbs. After being washed and sliced very thin, it is usually served for breakfast, brunch, or as a snack on bread, bagels, or toast with a variety of toppings.

The salt draws out the moisture, making it almost like salmon jerky and safe to eat. It’s not the same as smoked salmon because it’s made from fresh salmon that has been brined or seasoned with herbs and spices. It is then smoked for several hours, either cold or hot.

How Long Will Salmon Gravlax Keep? The Complete Guide to Storing and Preserving This Delicious Cured Fish

Gravlax, the Nordic cured salmon delicacy, is a favorite among seafood lovers for its salty, sweet and dill flavor. However, like any perishable food, gravlax needs to be stored properly to keep it fresh and safe to eat. In this comprehensive guide, we’ll cover everything you need to know about how long salmon gravlax will keep under different storage conditions so you can enjoy it to the fullest.

What Exactly is Gravlax?For those unfamiliar gravlax is essentially raw salmon that has been cured with a dry brine of salt, sugar and dill. It originated in Scandinavia as a way of preserving salmon by burying it in sand and fermenting it. The name “gravlax” comes from the Scandinavian words “grav” meaning grave or buried and “laks” meaning salmon.

These days, gravlax is made by dry curing salmon fillets under refrigeration for 24-48 hours depending on thickness. This draws out moisture, firms up the flesh and infuses it with flavor. The result is supple, translucent salmon with a concentrated flavor that is less salty than traditional smoked salmon.

Gravlax is often served thinly sliced as an appetizer with accompaniments like mustard, dill sauce, bread or crackers. It also partners well with creamy foods like cream cheese sour cream and mayonnaise in sandwiches toast or dips. Leftover gravlax can be used in everything from omelets to pasta dishes, giving an instant flavor boost.

How To Make Gravlax at HomeMaking gravlax at home is surprisingly easy. Here is a simple recipe to try:

Ingredients:

1 lb salmon fillet, skin on
2 Tbsp salt
1 Tbsp sugar
1⁄2 cup chopped fresh dill

Instructions:

In a small bowl, mix together the salt, sugar and dill. Spread half this mixture over the bottom of a glass baking dish.
Place the salmon fillet skin-side down onto the salt mixture. Spread the remaining mixture evenly over the flesh side.
Wrap the dish tightly with plastic wrap. Place a second dish on top and weigh it down. Refrigerate 24-48 hours.
Unwrap the salmon and rinse off cure. Pat dry with paper towels.
Slice salmon thinly on the bias. Serve with desired accompaniments.

How Long Does Gravlax Stay Fresh? There are a few main things that determine how long gravlax will stay fresh in the fridge or freezer:

Freshness of the raw salmon – For best flavor and shelf life, start with the highest quality, sushi-grade salmon. Lower quality salmon won’t keep as long.
Thickness – Thinner pieces of gravlax will cure faster. For even curing and food safety, thicker fillets need a longer cure time.
Curing process – Properly curing the salmon helps extend shelf life by reducing moisture and inhibiting bacteria growth. An inadequate cure can shorten shelf life.
Storage method – How you store the finished gravlax makes a big difference in how long it lasts. Proper storage slows deterioration.
Handling and temperature abuse – Repeatedly exposing gravlax to warmer temperatures encourages spoilage and shortens shelf life.

Refrigerator Storage Time
When stored properly in the refrigerator, gravlax will keep for 5-7 days after the finished curing process. To maximize fridge life:

Wrap the fish tightly in plastic wrap or seal in an airtight container. This prevents air exposure and moisture loss.
Keep refrigerated at 40°F or below. Storing gravlax in the coldest part of the fridge helps slow bacteria growth.
Avoid cross-contaminating gravlax by storing it away from raw proteins like meat, poultry and seafood.
Use gravlax within 3 days after opening the package. Once exposed to air, it deteriorates faster.
Consume refrigerated gravlax within the recommended 5-7 days for best quality. Discard any gravlax that smells unpleasant or appears slimy.

Freezer Storage Time
For longer storage, properly frozen gravlax will keep for 2-3 months in the freezer. To freeze:

Wrap gravlax tightly in plastic wrap and place in freezer bags, excluding as much air as possible.
Label bags with date and contents. Freeze at 0°F or below.
Use frozen gravlax within 2-3 months for best flavor, texture and food safety.
Once thawed, use gravlax within 3-5 days. Do not refreeze thawed gravlax.

Signs Your Gravlax Has Gone Bad
Trust your senses when determining if gravlax has spoiled. Signs that gravlax should be discarded:

Strong, unpleasant sour, fishy or ammonia-like smell
Slimy, mushy texture versus firm and moist
Dull, grayish coloring versus vibrant orange or pink
Rancid, sour or bitter taste instead of sweet and salty
Presence of mold, usually fuzzy or slimy spots
Expired use-by date printed on packaging
Tampered packaging like punctures, tears or separation
Stored at unsafe temperatures above 40°F
Frozen and thawed more than once

The Bottom Line
When properly cured, stored and handled, high-quality salmon gravlax will keep 5-7 days refrigerated or 2-3 months frozen. For best safety and quality, use refrigerated gravlax within a week and frozen within 2-3 months. Trust your senses, watch for signs of spoilage and enjoy this tasty cured salmon without worry!