tag:blogger.com,1999:blog-3624119502707595884.post7191200633175400701..comments2023-12-03T09:30:25.585-06:00Comments on Vin de Pêche: GravlaxNataliehttp://www.blogger.com/profile/05533080766019019959noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-3624119502707595884.post-52448005737046004082011-06-07T12:01:03.033-05:002011-06-07T12:01:03.033-05:00Yes, it was in the "dark" age of non-ref...Yes, it was in the "dark" age of non-refrigerated foods and drinks. Salt and sugar are preservatives, but the art is to make fish last and gain in taste.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3624119502707595884.post-69164684192891935032011-06-07T11:15:25.263-05:002011-06-07T11:15:25.263-05:00I just think it's so neat how this works and t...I just think it's so neat how this works and the fish is "cooked"- I wonder how someone came up with it however long ago?Nataliehttps://www.blogger.com/profile/05533080766019019959noreply@blogger.comtag:blogger.com,1999:blog-3624119502707595884.post-49334396853355896652011-06-07T06:25:49.403-05:002011-06-07T06:25:49.403-05:00I was fortunate enough to partake of this tasty sa...I was fortunate enough to partake of this tasty salmon.<br /><br />Very well done! Thank you!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3624119502707595884.post-79232146911982092072011-06-06T21:41:06.038-05:002011-06-06T21:41:06.038-05:00This is sooo good! People who have an aversion aga...This is sooo good! People who have an aversion against fish should learn to eat fish by starting with this salmon. Thank you, Natalie. Your art of cooking will save many from going astray!Anonymousnoreply@blogger.com