You've procured the salmon, dill, and other accoutrements and are about to get cracking curing a batch of gravlax at home, but now what? While a relatively simple process, home-curing — and, for that matter, slicing cured salmon — is a culinary adventure many aren't yet acquainted with, so we've broken it down visually to make matters more clear. Follow along with our step-by-step guide to preparing gravlax at home.
Sushi meets sandwiches? Wait, hear me out. This sandwich is inspired by one of my favorite sushi rolls, the classic salmon and avocado, with a spicy Japanese-mustard kick. It combines smoked salmon, avocado, and wasabi cream cheese, served on dark rye or pumpernickel bread, and in addition to capturing sushi flavors, it evokes bagels and lox. Plus, it's a lot easier to make than sushi. Watch and see how it's done.
A couple of months ago, I lost my fish of over 10 years. Sure, it was just a simple goldfish, but the loss was slightly devastating. My shimmery friend had been the best kitchen helper for so long, making the first morning after having to do the big flush pretty depressing. But time heals all wounds, right? And not having to clean that smelly fish tank was also a big help. Then Back to the Roots reached out with a new and impressive system — a self-cleaning fish tank that grows fresh herbs and gourmet greens.
How It Works
They happily sent an AquaFarm for review, and I followed the simple directions for assembly. Included in the kit was a coupon for picking up a beautiful betta fish, which I did at my local Petco. Designed by two good friends, the self-contained, close-looped ecosystem also includes seeds for growing your own goodies, food for your new pet, and water treatments to create a happy home. The plants grow at the top, taking nutrients (waste) from the water, which naturally cleans the tank. I was a bit curious to see if things would really work without having to do some serious scrubbing each week.
Does It Deliver?
I tucked the tank in a sunny corner and waited to see what would happen. And after just a few days, little green buds began growing from the top of the tank. Within a few short weeks, my basil plants were shooting up, and my original
Pick up a supercute AquaFarm for around $60, and enjoy your new pet and a fresh garden — without any cleaning at all. You can grow a complete herb garden with seed options, including basil, mint, parsley, thyme, wheatgrass, and even spinach! I'm looking forward to having fresh herbs all year round and getting to know my colorful fishy friend.
This easy, elegant fresh fish appetizer only tastes like it was toiled over in an upscale restaurant. In reality, this raw fish preparation takes little more than twenty minutes and $10 to prepare yourself at home. Watch the video for a few important tips when working with raw seafood — then shock yourself with the impressive results by printing out the recipe, watching the video, and re-creating it yourself at home.
We've got a partnership with the recipe, equipment, and product-testing gurus at America's Test Kitchen. They'll be sharing some of their time-tested recipes and technical expertise with us weekly. Today's topic? How to grill a whole fish while keeping it intact — plus a foolproof recipe.
Put an impressive twist on your next outdoor party with grilled whole fish — the dish couldn't be easier to prepare and cook, and its simple presentation is a crowd-stunner. Our recipe and technique works for all types of whole fish, including snapper, bass, trout, mackerel, pompano, and bluefish.
From deviled eggs to cheese straws to antipasti, there are plenty of festive appetizers one can serve at a Summer soirée, but it's hard to imagine anything being quite as effortless — not to mention elegant — as a simple seafood crudo.
Crudo means "raw" in Italian, and more often than not, when you see it on upscale restaurant menus, it'll involve some form of raw fish (although the term can really apply to anything). Think of it as The Boot's answer to Japanese sashimi: instead of raw fish lightly dressed with soy sauce, the Italian version is often drizzled lightly with seasonings, acid, herbs, and oil.
With no cooking and no elaborate prep, you really can't beat this dish, which just involves three simple steps: slice, stir, and drizzle. That's it! Your dinners will be blown away, and you'll pay half the price of what you would for the exact same thing at a nice restaurant. If you've never made Italian-style crudo at home before, don't be turned off by the idea of working with raw fish. The key is just to look for high-quality, ultrafresh seafood and to use the best olive oil and produce that you can.
Keep reading for this Summer seafood standby.
Going out for a healthy sushi dinner can be a treat, but it's easy to re-create the fresh Japanese flavors you love in your own kitchen. On the hunt for the ideal homemade option, Chef Takao Iinuma, chef and sustainability consultant for Genji Sushi, created a healthy chirashi bowl recipe, sushi rice served with fresh fish, just for POPSUGAR Fitness.
This brown rice bowl is topped off with an inventive mix of bright and colorful produce plus tender, sustainable albacore tuna, full of B vitamins, protein, and healthy omega-3 fatty acids. If you're salivating at the sight of this chirashi, learn how to make this refreshing and elegant recipe, perfect for a healthy Summer supper.
A flaky piece of fresh fish is a lean, low-calorie protein that offers omega-3s, vitamin D, and, when prepped right, so much flavor. If you're not a seafood lover, there's no need to overload, since enjoying fish once or twice a week is enough to reap all its benefits. If you're not sure where to start, then check out these healthy fish recipes that will inspire you in the kitchen.
Did you ever think you could re-create a meal by a three-starred Michelin chef at home? Many of France native Anne-Sophie Pic's recipes are not for the home chef — unless one has some molecular gastronomy essentials handy — but her sea bass is comparatively straightforward, though admittedly not a fast and easy weeknight affair. Anne-Sophie left her usual station at her three-starred restaurant Maison Pic in the French town of Valence to take the helm at Electrolux's Chef's Kitchen at the Cannes Film Festival.
A table full of journalists was able to break from the cinema excitement at Cannes to sample Sophie's creations, which were also served at Wednesday night's opening gala. The party welcomed 650 guests for dinner, including members of this year's jury, like Nicole Kidman and head juror Steven Spielberg. With instructions on how to re-create the complex entrée, now Nicole and Steven (and you) can take a bit of elegant French fare home to the US.
Home-curing gravlax, while perhaps not on par with dry-aging steaks at home or transforming a slab of pork belly into bacon, might still seem like a culinary experiment best left to the experts, but that's not the case. Minimal effort and time are required — the salmon cures for a mere three days — to yield results far superior to the majority of store-bought options. This is largely because you, not the producer, are in control of the quality of fish you select, as well as the choice of flavoring agents. And at a third of the price, home-cured gravlax is far more economical than store-bought, even when using top-quality ingredients.
Seek out the freshest salmon you can acquire: the flavor of the fish intensifies as moisture is lost in the curing process. Instructions here are for gravlax with a classic dill and anise flavor profile, but feel free to experiment with other spices and herbs; just keep the ratio of sugar, salt, and fish consistent.