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Scandinavian-Style Gravlax (4 ounce) by igourmet.com The Vikings are credited with developing this curing method to preserve fish without the use of smoke or fire. They may have cured fish this way while visiting North America centuries before Christopher Columbus arrived.<p></p>A rich, robust alternative to smoked salmon, this product is cured with a mixture of salt, dill, sucunat (natural cane sugar), and lemon juice, for a minimum of 48 hours. This is a classic Scandinavian style of preserving salmon. The word gravlax comes from the root words grave and lox, as the salmon would be buried in the cold ground to help preserve it.<p></p>Sliced and ready to eat, garnish this gravlax with a light salad, serve on brown or dark bread with a little mustard dill sauceexquisite! The traditionalist would accompany this with chilled vodka, but paired with a fruity white wine it would ensure an elegant and distinctive appetizer.<p></p>Alan Spence came to the shores of America in 1989 and founded Spence & Co., Ltd. He came with a lifetime of experience as a salmon smoker and an enduring love of the ocean fostered by the years as a fishing boat captain. This has given him a unique perspective as both fisherman and processor. Together with his expertise and the very latest high-tech equipment, Spence & Co., Ltd. has developed a reputation for high quality and consistency that has ensured an expanding and well-regarded name in the smoked fish industry in the USA and Europe. <p></p>Spence & Co., Ltd. specializes in the production of smoked salmon and seafood, created in the Scottish tradition. They begin with fresh Atlantic salmon (Salmo Salar), farm raised to ensure the continuation of wild stocks. The fish is then masterfully smoked over oakwood, as their ancestors did along the rivers and estuaries of Scotland. <p></p>* <b>Due to their highly perishable nature, please do not add smoked fish to gift baskets.<p></p> * Kosher certified under the Tablet-K supervision. |
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Available from Amazon Price: $9.99 Updated on 11-30-2008.  |