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Bed,Bath & Beyond carries cheesecloth. I love gravlax but am worried about parasites in salmon. I've heard that you should freeze it briefly first to kill any possible parasites encysted in the flesh. Does anybody have any information about this and how negatively does it affect texture& flavor? I understand this is a common practice @ sushi bars.

Posted: 01:27 pm on October 6th 2010

Re:Steamed Black Cod with Scallions and Rice Wine

I make something very similar to this but use mirin instead and no sugar. I was also slivering the ginger into matchsticks but like grating the ginger better--it gives more flavor and is quicker. I also add sesame oil. The key is finding black cod which is almost full proof. This recipe is so quick, easy & healthy that my son makes it in the microwave in his college apt kitchen.

Posted: 12:37 pm on October 6th 2010