fish- salt-water Germany

...'Gravad' comes from Norwegian and means 'to bury' - to cure salmon with salt and sugar under pressure for preservation. Today, the salmon fillets are cured (marinated) with salt, sugar, dill, spices, a bit of spring water, and whiskey. During this process, the salmon ferments and matures into another delicacy. The curing process takes about three days, making the Gravad salmon last for several days. The traditional recipe - our house recipe - gives the salmon its particularly fine, spicy, and aromatic flavor.