Yummy Gravlax

So I finished the last of my gravlax today. It's great. I am quite pleasantly surprised that it kept so well. It's been more than a week! I think I'll make some more of it next week, with some improvements:

- use Atlantic salmon this time (I mean, why the hell did I get Pacific salmon last time?!)
- use the proper amounts of salt (ha ha ha)
- try using regular table salt (iodized.. etc) see if that makes a difference, because Brittany sea salt is saltier, pound or pound.
- get some allspice this time, for completeness

Anyways, it's not like making this yourself is that much cheaper. Getting a pound of fresh Atlantic salmon is about $10 CAD. The salt and spices, for the amount used, comes to about $1. However, once it's done, one can enjoy it for a few days.. Or, a few people can enjoy it for a meal! :) Not bad. Curing foods kick ass. Next time I'll try curing the salmon with honey.