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Featured Food & Recipes
When making gravlax, it’s important to first remove the small pin bones that aren’t attached to the main skeleton of the fish. Some fish mongers will have already done this for you, but to check, place the fillet skin-side down on a work surface and run your fingers along the centre of the flesh. You should be able to feel them. Using a pair of tweezers (straight-edged ones work best), pull the bone out following the natural curve of the fillet. If you find the flesh is tearing as you pull the bone out, chances are you’re pulling it in the wrong direction.
A sour grape juice, which can be used in cooking.