On Jan 23, 12:35*pm, (Andrew Gabriel)
wrote:
> Each Christmas (and occasionally at other times), I do a whole salmon
> as Gravad Lax. Recipe is my own which I have developed over time and
> with experimentation and I won't claim a scandanavian would recognise
> it as Gravad Lax, but it's very much liked by my family. One thing I
> do which is unusual (unique as far as I know) is that I very accurately
> measure the sugar and salt to match the fish weight, so that when the
> fish is ready, it's in osmotic equilibrium and can be left in the
> pickling mix without continuing to turn into something resembling a
> piece of tough leather.
>
> Anyway, this Christmas I wasn't too well, and although I prepared the
> Gravad Lax, it wasn't eaten because I thought afterwards there was a
> chance I might have been unknowingly infectious when preparing the fish,
> and pickling doesn't kill viruses.
>
> 4 weeks later, I still have the fish in pickle. It's been refrigerated
> all this time. I opened it, smelled it, and tasted a little, and it
> seemed fine. Had some more the next day, and had no ill effects, and
> it is very nice. So I conclude from this that it's kept fine for 4 weeks;
> I've never previously kept it for more than a week after it was ready,
> before it was all eaten.
>
> So my question is - how long should pickled fish like this keep?
>
> --
> Andrew Gabriel
> [email address is not usable -- followup in the newsgroup]

First Hi All, its been quite a while since I posted since I had to
find a new way to read this group because my server dropped News
groups. Its great to be back. Now back to the question.

I have no idea how this is pickled however I make a pickled fish that
is something like pickled herring and I make an ice cream bucket at a
time and then keep it in the refrigerator until gone, the current
bucket has been there for a couple of years (at least) and they are
still great.

Connie TC