Hi all! I am trying to make gravlax for the first time and I'm really wondering if I'm using the right salmon for it. I assume any frozen salmon would do but I already began curing it last night with equal parts sugar and salt. So I'm using Cape Covelle wild caught pink salmon and I'm just wondering if that's safe to make gravlax with, I defrosted them overnight in the fridge before curing. So if anyone can confirm with me if it's ok thank you!
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