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Cooking Forum
Gravlax(sp)
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<blockquote data-quote="TAFKAP" data-source="post: 5496230" data-attributes="member: 7776"><p>Best I can tell is that a cured slab will last about 2-weeks in the fridge. If it has to last that long, I'd remove the skin and dark flesh before trying to long-term store it. </p><p></p><p>If it has to go longer, I think freezing the cured fish will be fine. It will probably lose a little bit of texture quality, but no other adverse affects. I would skin it and vacuum seal it though. If the cured salmon was made from previously-frozen fish, the texture will probably fall off more significantly than if using never-frozen filets.</p></blockquote><p></p>
[QUOTE="TAFKAP, post: 5496230, member: 7776"] Best I can tell is that a cured slab will last about 2-weeks in the fridge. If it has to last that long, I'd remove the skin and dark flesh before trying to long-term store it. If it has to go longer, I think freezing the cured fish will be fine. It will probably lose a little bit of texture quality, but no other adverse affects. I would skin it and vacuum seal it though. If the cured salmon was made from previously-frozen fish, the texture will probably fall off more significantly than if using never-frozen filets. [/QUOTE]
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