O.K. I found a salmon recipe book and decided to try something that I'd never even heard of, let alone tasted. Tequila Gravlax. The problem I have is that the recipe says that the flesh should be "firm" after three days of curing under weights. I would not describe the flesh as firm. I tasted it, and it tastes and smells fine. My wife won't taste it, she says we can't afford to have both of us is living in the bathroom. So now I'm playing a waiting game in that respect.
Does anyone have any experience with gravlax?
Is this something I should expect?
Should I keep it under weight?
Should I keep it?
Does anyone want to try it?
Of course, if I wind up on the toilet for hours, none of this matters. I just don't want to waste it. Any help is appreciated.