Guest guest Posted December 14, 2000 Report Share Posted December 14, 2000 Hello all, I have noticed that cooking salmon deletes it of a significant amount of its oil. This leads me to think that maybe Japanese longevity may in part be a result of eating raw fish with all the oils intact in the flesh. (Perhaps in combo with canned salmon for the calcium benefits from the soft bones?) For those who have access to really fresh fish, perhaps it is worth adding sushi/sashimi to the fish part of ones diet? MM ________________________________________________________________________________\ _____ Get more from the Web. FREE MSN Explorer download : http://explorer.msn.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 14, 2000 Report Share Posted December 14, 2000 THey do have a high rate of stomach cancer, but I thought it was related to the smoking of fish, not raw fish. Anyone have any other information? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 14, 2000 Report Share Posted December 14, 2000 >From: " Mambo Mambo " <mambomambo@...> > >Hello all, >I have noticed that cooking salmon deletes it of a significant amount of its >oil. This leads me to think that maybe Japanese longevity may in part be a >result of eating raw fish with all the oils intact in the flesh. (Perhaps in >combo with canned salmon for the calcium benefits from the soft bones?) >For those who have access to really fresh fish, perhaps it is worth adding >sushi/sashimi to the fish part of ones diet? The Japanese also have one of the highest rates of stomach cancer if I remember correctly. This has been theorized to be because of the large amounts of raw fish in their diet. There may also be some parasites eaten from raw fish, that would be killed in the cooking process, so tread lightly and know what you're doing before embarking on eating raw fish!!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 15, 2000 Report Share Posted December 15, 2000 I also heard that the high amount of pickled food in the Japanese diet caused the stomach cancer. But who knows? I was amazed to see several tablespoons of Salmon fat in the bottom of the pan. My heart constricts at the thought of spooning it into my mouth... MM _________________________________________________________________ Get your FREE download of MSN Explorer at http://explorer.msn.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2002 Report Share Posted August 9, 2002 At 12:32 PM 8/9/2002 -0400, you wrote: >Hi folks, > >What kind of " acidic solutions " should raw fish be marinated in? Does lemon >juice work? Since fish and lemon kind of go together that seems like it >might taste good. Also, how long should they be marinated in You might try a web search on " ceviche " for some good recipes. Most of the ones I've tried include some combination of vegies (tomato, onion, green pepper) and lime juice, and they are very yummy! Most of them say to marinate for 1-4 hours. Beef marinates in kefir nicely -- it's not only acid, but the kefir tenderizes it. After 1 day in the fridge some tough meat I had was nice and tender. I do it in the fridge, partly because the kefir gets much more sour if left out, also because it makes me feel better (I'm still a wimp). Heidi Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.