Gravlax means cured salmon in Swedish. In practice, that means the salmon is cured in salt and sugar. The cure is a dry cure, not a wet cure. Gravlax is not smoked, so it is closer to the raw state than smoked salmon and not as salty as salmon that has been cured in brine. This does not mean that gravlax is better than brined and smoked salmon. But it does have a romantic edge on its more completely processed and artificially flavored cousins.
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