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What is the role/purpose of the sugar in the dry rub for gravlax?

Kinsey_67128

I make gravlax with a cure that includes basically equal amounts of sugar and salt. I understand what the salt is doing, but why the sugar? What would happen if the sugar is omitted?

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Kinsey_67128

Time to go visit my fishmonger!

Jack_Mayer_85396

Looks great!

seijoed

My favorite tuna application is sashimi grade, thin sliced - serve with thin slices of jalapeno, sesame seeds, sesame oil and ponzu.

Jack_Mayer_85396

@Kinsey - yes, I often crust the tuna with a variety of things. toasted sesame seeds, 5 spice, togarashi, etc

Kinsey_67128

A simple hot sear is elemental and good but variety is nice. I sometimes crust the steak with ground cumin before the sear. Another option is a low temp oven poach (still rare or medium rare) in olive oil flavored with garlic, crushed fennel seed and rosemary - if it sits in the oil overnight, it's even tastier.

Jack_Mayer_85396

I'm with @Brendan, with a nice tuna steak I go for a very fast, very hot sear on all sides and keep the inside raw.

Brendan_Lee_56950

I have not. I tend to treat tuna as a precious commodity so it's either eat it raw or choose a different fish for me.

Kinsey_67128

Thanks! Anybody ever tried a gravlax cure on tuna?