GRAVLAX: THE QUINTESSENCE OF SALMON

With its name of Swedish origin or its different nominations from neighboring countries (gravlaks e Norwegian, gravad laks in Danish, graavilohi in Finnish or graflax in Icelandic) is a culinary specialty of Nordic origin, made from raw salmon in net.

First and foremost, gravlax is a way of preserving the fish, from its origins in the Middle Ages, the gravlax is made by the fishermen, who salt the salmon and make it slightly ferment by burying in the sand at a distance of tides.

Gravlax takes its name from the Scandinavian word gräva / grave which means "to dig"; the latter takes on the modern meaning of "keeping fish salted and dried" and the word lax / laks, which means salmon. *