Does the sugar used in the curing process of Gravlax add to the caloric value of the final product?

When making Gravlax, a mixture of sugar and salt is used to coat the fish and cure it. After the curing time has passed, the curing mixture is washed off together with any spices used and the excess fluids secreted from the fish.

Does the sugar penetrate the fish and add to the caloric value of the final product, or is it used only to draw fluids away and is all washed away? And if yes, to what extent?

A similar question goes about the salt and sodium content of the final product.

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What does gravlax sugar do?

The Dry-Brine Ratio On a technical level, what both the salt and sugar do is draw moisture out of the fish through osmosis. This decreases the moisture level of the fish, which in turn makes it less hospitable to microbial life.

Does gravlax need sugar?

Salmon Gravlax formulaEqual parts salt + sugar (combined) 50% of the weight of the salmon. Coat, leave 24 hours for lightly cured, 36 hours for medium (this is what I do) and 48 hours for hard cure. The biggest problem with gravlax recipes is that they are usually far too salty!

What is the purpose of curing salmon?

Curing is used as a way of preserving meat or fish to prevent spoilage. This technique of curing salmon uses a dry cure which draws out the liquid from the fish as well as add flavour like Galton Blackiston's gravadlax of salmon with lime sorbet.

What is the difference between gravlax and lox?

Preparation: Lox is cured or brined primarily using salt, while gravlax is cured in a mixture of salt with sugar and herbs like dill. Taste: Lox tastes predominantly salty, while gravlax has more of a mild fish taste similar to sashimi.

The Salt Guru: How to Make Gravlax

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Monstera, Tim Douglas, Mikhail Nilov, Anna Shvets