Question about Gravlax

I'm getting Scottish salmon today and I'm told that this is "more fatty than usual" and that these are very large fish. I'm wondering how this might affect the cure as Jenise described it in a recent post.
I've ordered 1 # filets. One for cure and one to cook.

Also sturgeon spearing thru the ice starts tomorrow.....hoping for some black eggs.

[Jenise]

The fat will only add deliciousness. However, if the filets are "very large" then your 1 lb slabs will probably be extra thick. If an inch or more, your cure will require the full 48 hours (where for thinner fish 24 hours is sometimes enough).

Also make certain that the fillets have all the grey colored oily flesh that is directly under the skin removed prior to curing. The quality and shelf life of the product is greatly increased. The grey oily flesh causes a fishiness in both odor and flavor to occur within 3 days of being made. I make lox of one kind or another about every 6 weeks.