71–80 of 93 posts
The article mentions salmon being responsible for the popularity of sushi globally. I actually prefer salmon sushi over tuna sushi by far. In fact, if it wasn't for salmon, I probably would've never like sushi. My first few experiences were with tuna and I hated it each time.
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).
in the 70's in norway (and in alaska, can't speak about anywhere else) commercial fishing was in it's prime.
you can read more about the history of norwegian aquaculture here. http://www.svt.ntnu.no/iso/anders.skonhoft/Marine%20Policy%2...
Most of the cultivated salmon is actually containing significant amounts of heavy metals (due to the sea fish they get fed). And it is also given large amounts of medication to prevent sickness and parasites. This all ends up on our plates... I love salmon, but have almost fully stopped eating it, lacking a trusted source. Also because the salmon get fed with seafish, cultivating them actually contributes to overfish…
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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.
Visiting sushi places in Japan, they often have pictures of northern lights and Norwegian mountains telling customers they have fresh salmon shipped from Norway by air: http://www.eikeland.se/snap/salmon.jpg
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Those are raised in Chile probably, the american productor of Salmon. Is the same as Norway for European market (and often farms belong to Norwegian or Norway/Chile mixed companies).
> productor You're probably looking for the English work 'producer'.
Muphry's Law, argh.
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…
Does this dumping not bring in the WTO? I can only find this reference from 2009 claiming they have stopped dumping. http://www.eu-norway.org/news/repeals_anti_dumping/#.Vf1gScR...
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 believe i've seen it in new york as well.
The fact that the Norwegians had to freeze all of their surplus salmon probably helped, too. Freezing kills parasites, eliminating the #1 reason the Japanese didn't want to eat raw salmon. Nowadays, most salmon stays frozen until a few hours before it goes on your sushi. Salmon is uniquely suited for freezing/thawing because its high fat content helps it retain texture. Freezing also has the side effect of giving sal…
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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.
UK produces 162.000 ton of farmed salmon in Scotland and 11.000 ton of rainbow trout (2012) but it lacks of many suitable areas to growth and currently is the 5 or 6th european country. Norway produced instead 1,3 million tons of salmon in 2012 (and growing). Is the first european productor and by far the largest (Spain is the second with about 260.000 tons/year of mussels). Their aquaculture industry is an strategic…