tag:blogger.com,1999:blog-7173052990851751381.post8797260974633529763..comments2024-03-27T07:08:12.012-04:00Comments on Food Wishes Video Recipes: “Quick Cured” Salmon – 3 Minutes? But I Want it Now! Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-7173052990851751381.post-69628496552489415192019-11-01T18:56:15.579-04:002019-11-01T18:56:15.579-04:00Did this with fresh Salmon from Aldi. Lived to rav...Did this with fresh Salmon from Aldi. Lived to rave about it. Making it agin tonight for sushi and spicy salmon rolls.Tony Wiltshirehttps://www.blogger.com/profile/11937285087319509789noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-12308516359842835832019-10-29T22:32:53.711-04:002019-10-29T22:32:53.711-04:00It looks like Chef John is using ol' reliable ...It looks like Chef John is using ol' reliable Atlantic salmon.Anonymoushttps://www.blogger.com/profile/07450250081558139017noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-82782151141495455932019-03-10T14:25:52.712-04:002019-03-10T14:25:52.712-04:00Chef John, I really ENJOY your recipes!
Making gra...Chef John, I really ENJOY your recipes!<br />Making gravlax now with sockeye salmon.<br />Around here, (Seattle) this fish is usually available filleted and pin boned for about $9 per pound.<br />What type of fish were you using in the recipe?<br />Anonymoushttps://www.blogger.com/profile/06167326644236139556noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-21388189563092559452019-03-07T18:45:39.537-05:002019-03-07T18:45:39.537-05:00Chef John,
Can I use this cured salmon for a poke...Chef John,<br /><br />Can I use this cured salmon for a poke bowl? and can i brine tuna the same way? Oh and You mention to do the salmon i sections (like a few at a time) do you use the same water or make new brine for the next batch?<br /><br />OMG - you are awesome! Thank you so much for your hard work!<br /><br />Marie Anne Mariehttps://www.blogger.com/profile/09346060988564843349noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61622742539060355842018-06-10T04:53:42.831-04:002018-06-10T04:53:42.831-04:00chef john,
can i use this mix to other seafood?chef john,<br />can i use this mix to other seafood?Anonymoushttps://www.blogger.com/profile/12531821791529506608noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-48301416178790347062017-09-25T21:07:56.638-04:002017-09-25T21:07:56.638-04:00Hi Chef John,
I've been a fan of your blog ...Hi Chef John,<br /><br /> I've been a fan of your blog and youtube videos and have learned much from them.<br /><br /> On this blog and video, I would say that what you are making is gravlax, which is a Norwegian way of curing salmon.<br /><br /> Also, I would note that your salmon has those telltale white stripes of fat, in the flesh, and show that this fish is farm raised salmon. Whether you knew this, or if your fish monger sold you bogus fish, it would be good to know.<br /><br /> On the West Coast, pretty much all farmed salmon are from Atlantic salmon stock, kept in open water pens and are laden with hormones, antibiotics and are doused with poisons to rid them of sea lice, also killing native species of crustasions.<br /><br /> Farmed salmon are a blight on the coast and threaten to damage or wipe out native species, so be sure of what kind of fish you're buying and eating.<br /><br /> Peter Qualicum<br /><br /> Anonymoushttps://www.blogger.com/profile/14811850555594793794noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61232215931455940672017-03-08T08:48:39.371-05:002017-03-08T08:48:39.371-05:00Hey Chef John. First of all, thank you for the vid...Hey Chef John. First of all, thank you for the video. I actually tried this and it came out really well. I was just wondering how long can I store this for in a fridge? I tried it after 48 hrs of applying the brine and it had this layer of oil on the fish and that the 'fishy' salmon taste, wondering if that is normal? Thank you.Anonymoushttps://www.blogger.com/profile/09745367463545108559noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-12490162557319475542016-10-12T08:53:52.446-04:002016-10-12T08:53:52.446-04:00Looks Great!
Chef John, I have 2 pounds of Salmon...Looks Great!<br /><br />Chef John, I have 2 pounds of Salmon, can I use the Brine recipe you used for a 1 pound Salmon or I have to double the brine solution you recommended? Thanks! and more success to you.junsoriahttps://www.blogger.com/profile/10987050036593335313noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81200919101142080422016-05-01T12:09:13.383-04:002016-05-01T12:09:13.383-04:00eating salmon raw you could get a parasite. i wou...eating salmon raw you could get a parasite. i would just add to make sure its sushi grade, they freeze at very cold temperatures to kill possible parasites. ordinary frozen fish has not necessarily been super chilled.Lickemhttps://www.blogger.com/profile/02028841254164673929noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90393042711963590512016-04-08T11:22:25.438-04:002016-04-08T11:22:25.438-04:00When using frozen salmon, do you defrost it first?...When using frozen salmon, do you defrost it first?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39295894862573049042015-12-28T08:06:46.130-05:002015-12-28T08:06:46.130-05:00fresh sushi salmon or any?fresh sushi salmon or any?Anonymoushttps://www.blogger.com/profile/11882354044121275086noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19898868798506087582014-09-19T03:29:11.745-04:002014-09-19T03:29:11.745-04:00Hi Chef John. Can I do this with red (Ahi) tuna? ...Hi Chef John. Can I do this with red (Ahi) tuna? I tried cured tuna in Italy, and it was GREAT.BZ in BAhttps://www.blogger.com/profile/05917333531523072202noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52723313881247894542014-08-24T23:24:47.134-04:002014-08-24T23:24:47.134-04:00Absolutely great!
I made this and served it on glu...Absolutely great!<br />I made this and served it on gluten free bagel chips (not normally edible to all intensive purposes) spread with crème fraesh and a good grind of black pepper. What a hit. I'm going to use some Italian herb mix in the cure next time to see what that does.<br />Many Thanks!!Anonymoushttps://www.blogger.com/profile/16118978347651448755noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79500127226333485022014-07-03T14:27:43.616-04:002014-07-03T14:27:43.616-04:00Chef John! I love this technique! I tried it with ...Chef John! I love this technique! I tried it with frozen, thawed salmon and it was wonderful! I love the texture and flavor. I ate the salmon with fresh avocado and soy sauce - yum! I love your videos - keep 'em coming! Thank you!Anonymoushttps://www.blogger.com/profile/15566203697171244989noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-38071917365839512542014-05-28T10:55:01.671-04:002014-05-28T10:55:01.671-04:00Not sure, but I think it works best with oily fish...Not sure, but I think it works best with oily fish like salmon.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56416577996652920672014-05-28T07:50:24.727-04:002014-05-28T07:50:24.727-04:00Tried this and it was absolutely awesome! Served i...Tried this and it was absolutely <b>awesome</b>! Served it with soy sauce and ginger and my 4 year old daughter loved it.<br /><br />But I'm thinking...can you cure cod like this too? I mean, it's a different kind of fish, but is it possible?<br /><br />Thank you so much for your fantastic videos!Nico-Nicohttps://www.blogger.com/profile/00376506131280118501noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89711107394489263892014-04-30T13:01:06.246-04:002014-04-30T13:01:06.246-04:00That's a green goddess dressing! No, I haven&#...That's a green goddess dressing! No, I haven't done a video for it yet. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39461210175045586122014-04-30T10:40:17.294-04:002014-04-30T10:40:17.294-04:00Chef John. Towards the end of the video you had sa...Chef John. Towards the end of the video you had salmon laying in a green sauce on a white plate with a green salad. What is the name of the green sauce? Do you have a video how to make it?Anonymoushttps://www.blogger.com/profile/16919895381919433376noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90548232307844740692014-04-21T20:33:07.873-04:002014-04-21T20:33:07.873-04:00tried a bit of liquid smoke just to see what happe...tried a bit of liquid smoke just to see what happenscyberbothttps://www.blogger.com/profile/11199761038026417795noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-87721060638212171492014-04-20T07:22:29.367-04:002014-04-20T07:22:29.367-04:00Chef John! Did you steal the title idea from the S...Chef John! Did you steal the title idea from the Simpsons?<br /><br />Moe says: You could. flash fry a buffalo in 40 seconds.<br />Homer: 40 seconds?! But I want it now! <br /><br />https://www.youtube.com/watch?v=c9EBhaULToUMulliganhttps://www.blogger.com/profile/16706575430375701724noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44202482445784143242014-04-17T13:32:03.649-04:002014-04-17T13:32:03.649-04:00lox is smoked salmon, so this doesn't make lox...lox is smoked salmon, so this doesn't make lox! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20003888759945998352014-04-17T08:21:30.755-04:002014-04-17T08:21:30.755-04:00Hey Chef John,
Quick question. Curing the salmon ...Hey Chef John,<br />Quick question. Curing the salmon this way, does this make it lox?jaagleamhttps://www.blogger.com/profile/09321838958847057849noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2206097920564200582014-04-17T08:18:57.380-04:002014-04-17T08:18:57.380-04:00Hey Chef John,
Quick question, curing the salmon t...Hey Chef John,<br />Quick question, curing the salmon this way, did that make it lox?jaagleamhttps://www.blogger.com/profile/09321838958847057849noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44085092225946717442014-04-15T23:14:05.887-04:002014-04-15T23:14:05.887-04:00Mary Whitehouse back with HIS distasteful photo. ...Mary Whitehouse back with HIS distasteful photo. Ugh. Anonymoushttps://www.blogger.com/profile/17896345851824443164noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46296209227391632962014-04-15T18:11:37.978-04:002014-04-15T18:11:37.978-04:00Franken Stien: ease up, buddy. I also live in the ...Franken Stien: ease up, buddy. I also live in the Midwest, but have some strong doubts that you ONLY have access to "mislabeled and fraudulent" salmon. if you know what "authentic" salmon looks, feels and smells like ... weather fresh or frozen, you shouldn't be "taken in" as you seem to feel you've been. I beg you to get to know your local fish-monger (butcher, farmer, etc) and establish a trusting relationship with them. // I'm doing this salmon dish for Easter Dinner and everyone of us has pledged to bring their own "take" on it ... and we use 4 different cities (far apart!) to get our fish from.<br />Grams Pamhttps://www.blogger.com/profile/02922168081007908148noreply@blogger.com