Make & Take Workshop: Cured Salmon (Gravlax)
Date: April 21, 2018
Time: 9:00 AM - 12:00 PM
Contact: UCCE Master Food Preservers 530-621-5506
Sponsor: Central Sierra Cooperative Extension
Location: Bethell-Delfino Agriculture Building
Cured Salmon, also known as Gravlax, is a tasty delicacy that’s really easy to make at home, and only takes a few days from start to finish. In this hands-on workshop, we’ll cover the process step by step, including selecting fish for quality and safety, making the salt cure and adding flavorings, and knowing when the salmon is done. You’ll go home with a prepared piece of salmon ready to cure in your own refrigerator, along with plenty of ideas on how to serve and enjoy your cured salmon.
Workshop size is limited to 9 so register early.
Workshop fee: $30.00
Register at: http://ucanr.edu/curedsalmonworkshop