"Wee Willy" > wrote in message
news:wRLac.1915$oR5.319@pd7tw3no...
>
> "F t B" > wrote in message
> news:ltJac.172$dW5.20@edtnps89...
> >
> > "Musashi" > wrote in message
> > . com...
> > >
> > > "Sam Salmon" > wrote in message
> > > ...
> > > > It was a white Chinook Salmon-common here in BC.
> > > > Judged by many-including myself- to be the very best eating 'White
> > > > Spring' Salmon as it's known here brings a lower price because it
> > > > lacks the red colouration.
> > > > Why it's white is still a matter of debate among scientists.
> > > > Salmon gain their red colouration from what they eat-Krill/Shrimp
even
> > > > Plankton in the case of Sockeye but the White Spring doesn't.
> > > > Whether or not White Spring tastes as good as/better than Red Spring
> > > > is a perennial topic of discussion wherever BC Salmon afficionados
> > > > gather.They are predominantly a fall-run fish and often have a
strong
> > > > musk odour that puts many people off-once cleaned though they have
no
> > > > odour at all.
> > > > Over the years many campaigns have tried to promote White Spring as
> > > > the quality product it is-I recall a movement ot rename it 'Ivory
> > > > Salmon'.
> > > > Last year some high end restaurant in New York gained some press by
> > > > paying top price for fresh troll caught White Spring.
> > > > The flesh does have a smoothness that other Salmon lack.
> > > >
> > > > On 29 Mar 2004 07:29:38 -0800, (Das) wrote:
> > > > >
> > > > >Has anybody else had this 'white salmon' before? I had not even
heard
> > > > >of it - either in sushi bars or in this ng (in the past 5yrs). What
> is
> > > > >it?
> > > > >
> > >
> > > This begs the question as to if this "white salmon" is also treated to
> > > freezing and/or
> > > salt, vingar marination as are most salmon served as neta in sushi
> > > restaurants.
> > > BTW channel surfing last night I caught a few minutes of Emeril making
> > > Salmon
> > > carpaccio using Alaskan King salmon. He prepared it raw soaking it in
> > olive
> > > oil
> > > and pounding it flat. No freezing, no salting, no marination. Here he
> was
> > > doing something even
> > > an Itamae from Hokkaido would not do.
> > >
> > And this means?
> > They serve wild sockeye at sushi joints around here and none are salted
or
> > marinated in any way. Maybe it was frozen, but it sure tastes great.
> >
> >
> And we westcoasters eat non frozen non salted non marinated Spring, Coho
> and Sockeye raw and fresh every time we get a chance. That goes for
> quality Sushi reastaurants as well as at home. Between catching our own
and
> buying commercial that gives us about a four month season.
>
Salmon is not a traditional sushi neta (ingredient). The reason for that
being not only that salmon
is caught much further north than the Tokyo (formerly Edo, where Edo-mae
zushi, now known as Nigirizushi in Japan and as just "sushi" in the rest of
the word was developed) area but that the Japanese have known for a long
time that wild pacific salmon (this is before farming existed) can sometimes
contain parasites. Hence there are to this day many itamae in Japan who
simply don't
work with Salmon. Others do serve salmon and this is related somewhat to the
advancement
of salmon farming. Otherwise, many itamae do freeze and thaw salmon,a
practice learned from the
aboriginal Ainu, and/or salt and marinate with vinegar.
If you order salmon in a genuine Japanese-run sushi restaurant in the United
States, the chances are
good that the fresh raw salmon you ordered has been frozen and thawed and/or
marinated.
When salmon is marinated the color changes to a brownish color which is
unappetizing, so the
itamae will trim off all those parts, so what you see in the case at the
counter will look like just
plain raw salmon.
On the other hand some people have suggested that farmed salmon has a less
chance of carrying
any parasites. I myself have eaten salmon both farmed and wild which I knew
was not
frozen, and was not marinated, and I didn't have any problems.