[kitkatfizzy]

Hey! I have a question about curing my salmon to make Gravadlax. My filet is about 1 inch at its thickest and 1-2 to 3/4 of in inch at its thinnest. I put equal parts sugar to sea salt on it and some dried dill. I set it in the fridge with a 20 pound weight on top of it. 

1. Is my weight too heavy? will it damage the fish?

2. Is 24 hours enough to cure the fish?

Thanks in advance!

 

[berndy]

You do not need the weight at all and 24 hours is long enough for a thin piece of fish like you have.

 

[kuan]

Especially with equal parts sugar and salt.

 

[lagom]

Yes please for goodness sakes take the weight off. 24 hours is plenty of time for that filet. Try a 60/40 sugar salt mix next time. I wouldnt be suprise if your filet is hard and a bit too salty with a 50/50 and the weight.