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How Norway Created Salmon Sushi

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Re: How Norway Created Salmon Sushi

#61

Post by MagnumOpus »

[deleted] wrote: post #60
TheMagicHorsey wrote: post #58

There was actually a very sensible rule followed in China and Japan about eating raw fish. You only ate sea fish raw, while freshwater fish were always cooked. There's a good rationale behind this. Freshwater fish tend to carry parasites that can cross the species boundary between fish and human. Whereas, sea fish do not tend to carry such parasites. You can understand the reason for that based on natural selection.…

[deleted]

No, according to that logic, you shouldn't eat raw beef, pork and chicken. Which is a highly advisable precaution - not following it will result in a high chance of critters like Taenia Saginata or Trichinella spiralis making a home inside you.

Re: How Norway Created Salmon Sushi

#62

Post by [deleted] »

MagnumOpus wrote: post #61
[deleted] wrote: post #60

Earlier quoted context omitted.

[deleted]

No, according to that logic, you shouldn't eat raw beef, pork and chicken. Which is a highly advisable precaution - not following it will result in a high chance of critters like Taenia Saginata or Trichinella spiralis making a home inside you.

[deleted]

Re: How Norway Created Salmon Sushi

#63

Post by csl »

hellofunk wrote: post #57
tormeh wrote: post #42

Earlier quoted context omitted.

Well, yes, that's half of it. The other half is that social status is more implicit here.

I'm down in Holland, thinking about visiting Norway soon, it's just across the little pond, after all. Maybe some of that implicit status will rub off on my during my visit. You have a recommendation for a good place for a Norway-newbie to visit?

As a tourist? Go to the north west: Møre og Romsdal and further up north, Lofoten. If you want to visit the national parks, go east from Møre (the mid parts of Norway). I'm Norwegian, and if you want to see postcard nature, you have to go to the norhern coastal parts. Don't go just to Oslo or Stavanger and think that's all there is (although both are beautiful in their own ways). Go in late July or August. Best wishes!

Re: How Norway Created Salmon Sushi

#64

Post by pvaldes »

TheMagicHorsey wrote: post #58

There was actually a very sensible rule followed in China and Japan about eating raw fish. You only ate sea fish raw, while freshwater fish were always cooked. There's a good rationale behind this. Freshwater fish tend to carry parasites that can cross the species boundary between fish and human. Whereas, sea fish do not tend to carry such parasites. You can understand the reason for that based on natural selection.…

Is because Diphyllobothriasis, cestode larvaes from freshwater fishes that can be very dangerous for humans; but the fish metazoan parasite that send more sushi lovers to the hospital is marine in fact.

Anisakiasis by roundworm larvae in raw fish or squid normally is not a big problem but is painful, and can lead to serious health issues sometimes. Any competent japanese chef will know how to deal with it. European law obliges to restaurants to frozen all fish destined to be served as sushi just for this.

Re: How Norway Created Salmon Sushi

#65

Post by pvaldes »

ceejayoz wrote: post #47
sovande wrote: post #5

Earlier quoted context omitted.

One more reason to eat salmon sushi, salmon is farmed and will not go extinct.

Tuna's much harder to farm (the fry have a tendency to kill themselves in inventive ways), but they've figured it out in recent years.

yes, and they are canibals, a tuna larvae is all mouth. But either will be domesticated or extinct. I prefer the first.

Re: How Norway Created Salmon Sushi

#66

Post by azernik »

twic wrote: post #13
pvaldes wrote: post #9

Another way of see this is that both, Japan and Norway have a big aquaculture industry and they compete. To assure the control of the salmon's market is an essential goal for Norway as nation; they produce 1 million of tons each year for the european market. When somebody tries to farm new salmon (in France or Spain or whatever) they typically flood the market with below cost salmon or trouts until the competence is…

Interesting. Quite a lot of salmon and trout in the UK is Scottish. It never occurred to me that we might only be eating it locally, and not exporting it.

I've only started to see Scottish salmon in the US in the last couple of years, and that only in smoked form. Very good stuff.

Re: How Norway Created Salmon Sushi

#67

Post by azernik »

hellofunk wrote: post #3

Fascinating. I love sushi but never knew that so much of it was actually of Norway's influence. Unlike the famed influence of sushi chefs in west Canada and California in the mid-20th century, which carried over into the names of popular sushi rolls (the "California" roll), it would seem this Norway invention was even more important, but where are my Norway rolls?

Because the thing Norway brought to Japan already had a name (it's a fish!).

Re: How Norway Created Salmon Sushi

#68

Post by JacobJans »

TheMagicHorsey wrote: post #58

There was actually a very sensible rule followed in China and Japan about eating raw fish. You only ate sea fish raw, while freshwater fish were always cooked. There's a good rationale behind this. Freshwater fish tend to carry parasites that can cross the species boundary between fish and human. Whereas, sea fish do not tend to carry such parasites. You can understand the reason for that based on natural selection.…

Only eat raw salmon that has been flash frozen. This will kill the pesky parasites, according to the chef at a sushi restaurant I used to frequent.

Re: How Norway Created Salmon Sushi

#69

Post by sovande »

TheMagicHorsey wrote: post #58

There was actually a very sensible rule followed in China and Japan about eating raw fish. You only ate sea fish raw, while freshwater fish were always cooked. There's a good rationale behind this. Freshwater fish tend to carry parasites that can cross the species boundary between fish and human. Whereas, sea fish do not tend to carry such parasites. You can understand the reason for that based on natural selection.…

That's why this was such an interesting story, battling prejudice and ancient folk wisdom is no simple task. Here's a typical Norwegian salmon farm http://i0.wp.com/blogg.seafood.no/wp-content/uploads/2013/02.... This is a sea-water farm and the fish is vaccinated early on and live a healthy antibiotics free life until they end up on your sushi (sour-tasting rice).

Re: How Norway Created Salmon Sushi

#70

Post by cmclaughlin »

JacobJans wrote: post #68
TheMagicHorsey wrote: post #58

There was actually a very sensible rule followed in China and Japan about eating raw fish. You only ate sea fish raw, while freshwater fish were always cooked. There's a good rationale behind this. Freshwater fish tend to carry parasites that can cross the species boundary between fish and human. Whereas, sea fish do not tend to carry such parasites. You can understand the reason for that based on natural selection.…

Only eat raw salmon that has been flash frozen. This will kill the pesky parasites, according to the chef at a sushi restaurant I used to frequent.

My favorite sushi chef lightly smokes his salmon.
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