Sushi salmon vs. gravlax / lox?!


Question: I'm throwing a party for a friend who really loves getting salmon at sushi restaurant, so I wanted to make some sort of salmon appetizer / canape. The problem is, I am afraid I won't be able to find a good quality salmon in the stores around here. How does the flavor of gravlax / lox / smoked salmon compare? I'd feel a bit more comfortable about those items being safe to serve. Oh, and if it matters, I was going to put the salmon on a wonton skin or rice cracker with avocado and a drizzle of wasabi mayo. Thanks for your input!


Answers: I'm throwing a party for a friend who really loves getting salmon at sushi restaurant, so I wanted to make some sort of salmon appetizer / canape. The problem is, I am afraid I won't be able to find a good quality salmon in the stores around here. How does the flavor of gravlax / lox / smoked salmon compare? I'd feel a bit more comfortable about those items being safe to serve. Oh, and if it matters, I was going to put the salmon on a wonton skin or rice cracker with avocado and a drizzle of wasabi mayo. Thanks for your input!

Raw salmon has a very different taste than cooked, smoked, or lox. You can get sashimi quality if you go to a fresh fish store. But if you don't want to risk it, then your other lox ideas are good. I love salmon in every form and your smoked canapes sound yummy. But it is a different taste. Saltier, a bit chewier. Stick with nova lox as it's milder in flavor and salt than gravlax and belly lox.

There is a big difference in taste. You could go to the nearest sushi restaurant and get take out.

Why don't you just buy fresh salmon fillets and sautee them in a pan, seasoned with salt, pepper and dill. Then you let it cool and slice it in size of the crackers. I still woul also buy some smoked salmon and spread cream chesses on the crackers and top with the smoked salmon. So, you have two different for every once taste.





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