Re: different types of salmon- sushi grade

[Guest guest]

Suze,

I do not eat raw fish unless it is prepared cerviche style or with

some kind of acid.

I was at one of my local fish markets and they had all kinds of

Salmon and noticed they had Salmon labeled Sushi Grade which

I think is flash frozen to supposedly kill parasites and bacteria(?)

at least this is what I was told.

If you happen to have any Japanese restaurants nearby you might

want to pay a visit and chat with the Sushi chefs. I am sure they

would know the most about eating fish " in the raw " .

-Vee

> thanks ann and vee for the feedback on the different types of

salmon - very

> informative! now a question for those of you who eat raw salmon -

do you all

> freeze it for two weeks prior, as recommended in NT? i know i asked

this

> question earlier in regards to haddock. i'm actually just about to

prepare

> my dinner which is haddock ceviche - FRESH, not previously frozen.

>

> i also have some sockeye salmon that i threw in the freezer last

night and

> am curious if anyone eats raw salmon fresh?

>

> Suze Fisher

> Lapdog Design, Inc.

> Web Design & Development

> http://members.bellatlantic.net/~vze3shjg/

> mailto:s.fisher22@v...

[Guest guest]

>>>>I do not eat raw fish unless it is prepared cerviche style or with

some kind of acid.

---->that's how i would eat it too.

>>>If you happen to have any Japanese restaurants nearby you might

want to pay a visit and chat with the Sushi chefs. I am sure they

would know the most about eating fish " in the raw " .

---->i think that sounds like a good idea. in a few weeks, i'm meeting some

folks for dinner at a local asian restaurant that i think serves fish sushi.

i'll ask the chef's when i'm there.

i'm eating the haddock ceviche right now (not previously frozen) and it's

pretty good. probably not quite as good as wanita's was last month, but i

had to substitute lemon juice for lime juice and parsely for cilantro. i

also only marinated it for about 10 hours. i also didn't use any whey. for

the past week or so i've eaten raw meat dishes every night except last night

when i had sauted sockeye. it's so nice not to slave over a hot stove in

this weather!

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

[Guest guest]

I don't know why this is the case, since carotnenoids are stored in the flesh

(are you sure the red is from carotenoids?) but salmon fat is white or gray.

This is the case if it is wild too-- the flesh (muscle?) is red through and

through, or pink, and the fatty parts are white or gray or somewhere in

between.

I've noticed sockeye being much darker than others, but haven't noticed it

tasting better.

It's possible the store could have it all year long if it is kept frozen,

either by the store, or, more likely, the supplier.

Afaik, NT does *not* recommend freezing fish, but recommends soaking it in an

acidic medium because she says freezing ruins the texture.

Chris

[Guest guest]

>>>I don't know why this is the case, since carotnenoids are stored in the

flesh

(are you sure the red is from carotenoids?) but salmon fat is white or gray.

This is the case if it is wild too-- the flesh (muscle?) is red through and

through, or pink, and the fatty parts are white or gray or somewhere in

between.

----------->well, beta carotene is fat soluble and typically stored in fat -

which i think is why *cream* is so yellow. but maybe the marine carotenoids

aren't stored in fat? i don't know. you're right that the flesh of salmon is

where the color is. i'm quite certain it's the cartenoids. they pigment most

or all plants and animals that eat them. and i've specifically read that's

the reason that salmon are pink. i think they get some of that pigmentation

from krill, which i think feed on marine plants that contain a specific

marine carotenoid...the name of which escapes me...it's got an " x " in it i

think.

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

[Guest guest]

AFAIK, the red/pink flesh colour of salmon, in its variations, is a result of

the crustaceans they feed on...need to find out exactly what type they eat in

the wild....same thing with flamingos in Africa turning almost fluorescent

pink... farmed salmon have dye added to the feed otherwise their flesh is

grey... consumers won't eat grey-fleshed salmon... same thing with industrial

chicken eggs... dye added to feed to make yokes an 'attractive yellow... there

are colour charts available to egg producers!

Dedy

Re: Re: different types of salmon- sushi grade

I don't know why this is the case, since carotnenoids are stored in the flesh

(are you sure the red is from carotenoids?) but salmon fat is white or gray.

This is the case if it is wild too-- the flesh (muscle?) is red through and

through, or pink, and the fatty parts are white or gray or somewhere in

between.

I've noticed sockeye being much darker than others, but haven't noticed it

tasting better.

It's possible the store could have it all year long if it is kept frozen,

either by the store, or, more likely, the supplier.

Afaik, NT does *not* recommend freezing fish, but recommends soaking it in an

acidic medium because she says freezing ruins the texture.

Chris

[Guest guest]

I didn't know that about chicken feed! Man, the crazy things we do

to our food -- it leaves me shaking my head. There are also colour

charts available to producers of farm-raised salmon.

> farmed salmon have dye added to the feed otherwise their flesh is

>grey... consumers won't eat grey-fleshed salmon... same thing with

>industrial chicken eggs... dye added to feed to make yokes

>an 'attractive yellow... there are colour charts available to egg

>producers!

>

[Guest guest]

On Sun, 20 Jul 2003 19:58:06 -0400

" Suze Fisher " <s.fisher22@...> wrote:

for

> the past week or so i've eaten raw meat dishes every night except last night

> when i had sauted sockeye. it's so nice not to slave over a hot stove in

> this weather!

>

Suze,

what has gotten into you? This seems to be a far cry from the lady I met

on native nutrition oh so long ago (at least it seems that way). Raw

meat dishes? Every night? My oh my! <weg>

[Guest guest]

>>>>Suze,

what has gotten into you? This seems to be a far cry from the lady I met

on native nutrition oh so long ago (at least it seems that way). Raw

meat dishes? Every night? My oh my! <weg>

----->hmmm...exactly what kind of impression did i give oh so long ago? lol.

that i would never eat a lot of raw meat? <g> well, i guess *you* have been

a " bad " influence on me. i'm still eating most of my meat raw. it's only

been about 3 weeks...i think. and i'm about to go out to dinner and have,

hopefully, sushi :-0

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg

Weston A. Price Foundation Chapter Leader, Mid Coast Maine

http://www.westonaprice.org

----------------------------

" The diet-heart idea (the idea that saturated fats and cholesterol cause

heart disease) is the greatest scientific deception of our times. " --

Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt

University, Tennessee; heart disease researcher.

The International Network of Cholesterol Skeptics

<http://www.thincs.org>

----------------------------

[Guest guest]

On Tue, 5 Aug 2003 16:37:36 -0400

" Suze Fisher " <s.fisher22@...> wrote:

> >>>>Suze,

>

> what has gotten into you? This seems to be a far cry from the lady I met

> on native nutrition oh so long ago (at least it seems that way). Raw

> meat dishes? Every night? My oh my! <weg>

>

>

>

> ----->hmmm...exactly what kind of impression did i give oh so long ago? lol.

> that i would never eat a lot of raw meat? <g> well, i guess *you* have been

> a " bad " influence on me. i'm still eating most of my meat raw. it's only

> been about 3 weeks...i think. and i'm about to go out to dinner and have,

> hopefully, sushi :-0

Me? A bad influence? Nawwwwwwwww. Neverrrrrrrrrrrrr Everrrrrrrrrrr <weg>

So do you like sashimi as well? And what kind of meat dishes are you

making these days?

[Guest guest]

> ----->hmmm...exactly what kind of impression did i give oh so long ago?

lol.

> that i would never eat a lot of raw meat? <g> well, i guess *you* have

been

> a " bad " influence on me. i'm still eating most of my meat raw. it's only

> been about 3 weeks...i think. and i'm about to go out to dinner and have,

> hopefully, sushi :-0

Me? A bad influence? Nawwwwwwwww. Neverrrrrrrrrrrrr Everrrrrrrrrrr <weg>

=====>anyone whose grin is wide and evil *every time* has got to be a bad

influence! <bseg>

So do you like sashimi as well? And what kind of meat dishes are you

making these days?

----->i don't think i've had sashimi. mostly i'm eating a versions of the

salmon salad, ceviche and kibbeh in NT. but mine are loose interpretations

of some of these. like no bulgar in kibbeh, and a bunch of spices not in the

recipe, and beef instead of lamb! when i get lamb again, i'll eat more of

that, as i prefer it to beef. i'm getting bored with these few recipes, but

i just ordered " recipe for living without disease " so hope to expand my

repetoire soon.

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg

Weston A. Price Foundation Chapter Leader, Mid Coast Maine

http://www.westonaprice.org

----------------------------

" The diet-heart idea (the idea that saturated fats and cholesterol cause

heart disease) is the greatest scientific deception of our times. " --

Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt

University, Tennessee; heart disease researcher.

The International Network of Cholesterol Skeptics

<http://www.thincs.org>

----------------------------