Musashi wrote:
> "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
gy.com...
>>>
>>>>"Sam Salmon" > wrote in message
m...
>>>>
>>>>>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.
Most, if not all, the itamae I've talked to say they do not freeze or
marinate the salmon they server.
--
Dan