[Leica] Maple syrup on salmon

[ken at iisaka.com (Ken Iisaka)]

To make gravlax (cured salmon in sugar, salt and dil) I substitute sugar
with maple syrup.  It makes a splendid marinade for curing the meat, and
makes it more profoundly flavourful.

On Sun, Jan 10, 2010 at 5:22 PM, Lawrence Zeitlin <lrzeitlin at 
gmail.com>wrote:

> Greg writes:
> "For marinades for smoking fish I find the medium grade maple syrup works
> best as it is more robust and provides more flavour when absorbed into the
> flesh."
>
> Greg,
> Try Grade B maple syrup instead of Grade A dark amber. Grade B has much
> more
> maple flavor. It is not of lesser quality than Grade A, simply a darker
> color and comes at the end of the cooking process. Cooks prefer it because
> it gives more flavor with less sweetness. In Canada you should have not
> trouble finding it.
> Larry Z
>
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-- 
Ken Iisaka
first name at last name dot org or com