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1

Did you buy it from the grocery store? Most salmon have been flash frozen to rid of parasites. If that's the case, I would just leave it in the fridge if you're planning to cook it in 2 days. If you were to freeze it, the freeze-thaw process could affect the texture of the salmon.


2

It depends. Temperature works on a scale, the cooler it is, usually the less active bacteria will be. With this in mind, my fridge has a special zone for meats and fish, very very close to zero degrees. The food won't freeze, but bacterial activity will be slowed enough that I would put it there a couple of days without worrying. Freezing goes way beyond ...


3

If you don't care for the taste, you have two options. Optimized for comfort Start buying uniform size fish. Cook it through using a guess for the time as a starting point. You just pull the fish out, try eating it, and if it is raw in the middle, you put it back into the pot. Record the time the fish took until it was cooked through. The next time, ...


3

I'd strongly advice against that. A cure only works as long as the salt and sugar concentrations are high enough. And although Gravlax does a decent job of infusing the salmon with both the content in the salmon itself is not nearly high enough to keep it preserved, it is the crust on the fish itself that keeps it ok to eat. It is not a problem to keep your ...


4

The problem will be one of temperature difference. The outermost mm of your salmon will thaw immediately but the innermost one will still be raw. Some meat thermometers will work in water but i doubt that they will be accurate in a thin filet as they are mostly for use in large chunks of meat. So the only good way to check fore done-ness is to cut the ...


1

Drawing water is actually required and quantity will vary depending on fish thickness, and the amount of weight used to press down during the curing stage. It is important to use your salt/sugar mix on all 4 sides, not just the inside in order to achieve curing/kill bacteria. I flip mine every 12 hours, pouring off the water. When hardly any water seeps ...


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