Description
Nordic gravlax is a dry‑cure fermentation that uses salt, sugar, and fresh dill to create an acidic, antimicrobial environment for fish.
Technical
During curing, lactic acid bacteria metabolize the added sugar, producing lactic acid that lowers the pH to 5.0–5.5. The salt concentration (~2–3 %) and dill essential oils inhibit spoilage organisms while the mild acidity gently denatures fish proteins, resulting in a firm yet tender texture. The process also releases anethole from dill, contributing to the characteristic aroma.
Science
Primary Reaction
Lactic acid fermentation of fish proteins and sugars by lactic acid bacteria
Sensory Profile
Aroma ()
dillherbaceoussaltyacidicfishyfreshcitrusymineraloceanic