Friday, April 12, 2024

Traditional Japanese Salted Salmon


Interesting. Coastal Pacific Indians do a similar salt and smoke technique. 

The salmon being used is keta (chum).

Japanese traditionally did not eat salmon sashimi or sushi because wild Pacific salmon can have parasites. Norwegian Atlantic salmon farming a few decades ago eliminated that threat and sushi-grade fish is flash frozen (to further make parasites less of a problem).  The Norwegians did well in the Japanese market. That is why most of salmon in sushi restaurants is farmed Atlantic.

Still, the air dried and then technique of using salted salmon in soup or grilled is a good one.  The grilled skins are also delicious.  

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A collection of sites known for appreciation of Rule 5 and streaming through the Wuhan Coronacalypse:

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1 comment:

  1. QuartermasterApril 22, 2024 at 8:36 AM

    "Hogewash" is now private and unavailable.

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