Kent wrote:
> "Pico > wrote in message
> ...
>
>>
>>> "During the Middle Ages, gravlax was made by fishermen, who salted the
>>> salmon and lightly fermented it by burying it in the sand above the
>>> high-tide line. The word gravlax comes from the Scandinavian word grav,
>>> which literally means "grave" or "hole in the ground" (in Swedish,
>>> Norwegian, Danish, Dutch and Estonian), and lax (or laks), which means
>>> "salmon", thus gravlax means "buried salmon".
>>>
>>> Today fermentation is no longer used in the production process. Instead
>>> the salmon is "buried" in a dry marinade of salt, sugar, and dill, and
>>> cured for a few days. As the salmon cures, by the action of osmosis, the
>>> moisture turns the dry cure into a highly concentrated brine, which can
>>> be used in Scandinavian cooking as part of a sauce.[1] This same method
>>> of curing can be used for any fatty fish, but salmon is the most common."
>>>
>>>
>> Why did it ferment in the middle ages, when it seems about the same
>> technique is used today?
>>
> I don't know. It may have fermented because of the lack of salt. I suspect
> the term in Wikipedia is incorrect. But who knows?
>
> Kent
>
>
>
>
That's the problem...you don't know. Please don't resort to Wikipedia.
We can all look there, bozo.