Gravlax (grav-laks) is a method of curing fish by drawing out moisture using salt, and then imparting the desired flavors into it. Gravlax comes from the Scandinavian word grava - which means “to dig.” Historically salmon was cured by burying it in the sand until it was fermented. This fermentation process is no longer necessary as refrigerators and temperature-controlled rooms are available. For the last few months, the Gravalicious kitchen has been hard at work determining the optimal curing time, temperature and ingredients for our lox, and continuously testing for the desired texture, taste, and appearance of the end product. The result- the most flavorful, fresh and colorful lox.
There are currently 2 flavours available:
Beetroot - cured with rock salt, brown sugar, lemon, dill, horseradish, schnapps, and organic red beets, which has a sweet and fruity kick to it. Classic Lemon Dill - cured with rock salt, white sugar, lemon and dill.
Gravalicious was created with the hope of revamping and heightening your home meals, special occasions and classic Sunday brunch. Please contact Gravalicious to share your feedback, and stay tuned for more products to come, including homemade bagels and more gravlax flavors.
Thank you for your support and love of lox.