. Photo: Michael Graydon + Nikole HerriottGravlax is cured salmon, except there's not a lot of salt in the cure and some combination of dill, lemon, and alcohol . "Gravlax was traditionally buried," says Tupper. "'Grav,' as in grave in the ground." So, it's common to put some weight on it, like putting it under a heavy pan in the fridge, while it's curing to help the cure penetrate the fish's flesh.
That said, Russ & Daughters also sells "Western Nova," a cold-smoked wild Pacific salmon., smoked in the style of Nova Scotia, tends to be fattier, milder in flavor, and less smoky. Tupper describesis fattier than the Norwegian with milder smoke, and a similar texture to Nova.—that "Western Nova"—has a richer flavor, with no real smokiness at all, and a softer texture.
Cold smoked vs salt cured
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