[Sca-cooks] Re: Pattern welding meets cooking. . .

[Phil Troy / G. Tacitus Adamantius]

Also sprach Linda Anderson:
>As a first generation Norwegian, I object to herring being 
>"gravlaxed".  But- I do think that if the fillets of herring are 
>thick enough (one inch or more) then it might be possible to finagle 
>the recipe to fit herring.  I have no idea where you would *get* 
>such thick herring!
>
>Herring ain't salmon, even if "gravlaxed".  Smoke it and it still 
>ain't smoked salmon.  Put your herring in cream and add vinegar and 
>onions and pepper then you have period herring.
>
>Sorry to interrupt.
>
>Linda Anderson
>whose husband was first generation Swedish and I am first generation Norwegian

On the other hand, neither is salmon Greenland shark, and the same 
basic method (lightly salt and season, wrap and bury in cool but not 
frozen earth or sand, being sure to provide proper drainage, leave it 
to cure to taste) has been used for several centuries, I believe.

I think a very good case could be made for gravad-treating just about 
any fish, unless it's something that is clearly from warm water. I'm 
assuming that fish native to the region where this practice was used 
would take precedence, though: salmon, trout, char, the 
aforementioned Greenland shark.

I know the process works quite well for pacific black cod, often but 
erroneously known as Chilean Sea Bass: it makes a pretty striking 
presentation on a platter with regular gravlax...

Adamantius