The Gravlax dish dates back to medieval northern Europe. During that period, the Normans were mainly dependent on fishing because of the cold climate in northern Europe and poor land. In order to prevent the corruption of fish caught, salt salt is the main method of treatment. Since salmon are particularly common in northern Europe, Gravlax was born. A long time ago, a process to produce Gravlax was to bury fish under the ground. But today, as long as we have a refrigerator. Gravlax uses a “dry” pickled method, which does not look like a stabbing of salmon, but rather a hard-toned taste (like it and the means of strengthening it during the production process), which looks like near-pretentious pink gel and dry fish surfaces. Owing to the high use of pickles, the taste of finished meat combines the beauty of fish and the incense of spices, making some friends who never eat raw fish enjoy it, and it is an excellent appetizer。
