- GRAVLAX: Dry brined, not smoked.  This product is cured with a mixture of salt, dill, sucunat (natural cane sugar), and lemon juice, for a minimum of 48 hours.  This is a classic Scandinavian style of preserving salmon.  The word gravlax comes from the root words grave and lox, as the salmon would be buried in the cold ground to help preserve it. - Spence & Co. Ltd Gravlax - 4 or 8 oz. - Sliced and ready to eat. Ingredients: Atlantic salmon, evaporated cane juice (sucunat), salt, lemon juice, dill, and black pepper. Keep refrigerated 32-38° F. -