Cured fish is impressive, and it’s surprisingly little work to do yourself. Use wild Pacific salmon if at all possible (King and sockeye—which is in general leaner and much redder—are best), even if you have to buy it frozen. Gravlax keeps for a week after curing; and, though it’s not an ideal solution, you can successfully freeze gravlax for a few weeks.
$7/month or $50/year
We produce reported pieces, profiles, interviews, and rants about what’s broken in the food world (there’s a lot) and how to change things for the better. People sometimes tell me to just keep politics out of it. Respectfully: No. Food is political. We can’t and won’t ignore that.