Sea Lice in Salmon?
 

In article 0Y_Wf.11860$Od7.6647@trnddc06, Warthog
wrote:

Allways pass on the salmon sushi. Eating raw salmon can lead to tapeworms.

No, stick with the sushi. Because of the risk, salmon, like mackeral
(sp??) is lightly cooked - or is it salted? - before being served in a
sushi bar.

Lazarus

Sea Lice in Salmon?
 

"Sandy Birrell" wrote in message
. uk...
Tom Nakashima wrote:

I'm pretty sure it was sea lice, but I'll do more research on the
subject. -tom

You might find this interesting reading.

http://www.ariverneversleeps.com/bac...l02/news.shtml

http://www.newswise.com/articles/view/510762/

--


Don`t Worry, Be Happy

Sandy
--

E-Mail:-
Website:- http://www.ftscotland.co.uk
Looking for a webhost? Try http://www.1and1.co.uk/?k_id=2966019
Fishig Wild at http://www.wild-fishing-scotland.co.uk/


Thanks for the links Sandy, and great article on the "Pink Salmon Run
Collapses." I have read other articles by Alexandra Morton on the sea lice
infestation.
She's devoted much of her time to the ocean, interesting background in
itself. I like her contributions to Raincoast Research. She sure is
drawing a lot of attention with her findings and data. I would like to see
her results in her further study of the migration patterns of the wild pink
salmon.
To be honest, I know nothing about B.C. salmon, but will start researching
that as well.
-tom

Sea Lice in Salmon?
 

"Warthog" wrote in message
news:0Y_Wf.11860$Od7.6647@trnddc06...
Allways pass on the salmon sushi. Eating raw salmon can lead to
tapeworms. The species that are carried by Pacific salmon are some of ( if
not the longest). I am reaching back a bit to my zoology class butI think
it was King salmon that had the 40' tapeworms. IF you have to pass a 40'
tapeworm I sure you will evaluate the Sushi bar very carefully.


You sorta take the fun out of salmon sashimi,
I generally opt for the yellow fin, as salmon can be quite chewy, but I must
admit a certain fondness for sushi ikura, if only for the looks you get
while downing those succulent salmon eggs.

Sea Lice in Salmon?
 

Skwala wrote:

You sorta take the fun out of salmon sashimi,
I generally opt for the yellow fin, as salmon can be quite chewy, but I must
admit a certain fondness for sushi ikura, if only for the looks you get
while downing those succulent salmon eggs.

Yellow fin (Ahi) is sometimes passed off as Maguro, but true Maguro is
top-loin blue fin tuna. I prefer yellow tail -- Hamachi, which is
lighter in color and has a more delicate taste. If you like Ikura
(salmon roe) try Tobikko -- flying fish roe, often served with a raw
quail egg on top. My personal favorite sushi is a tie between two kinds,
often not available -- Uni (sea urchin roe) and Toro (fatty tuna).

I've been eating self-prepared salmon sashimi for years. No tape worms
so far -- keeping my fingers crossed, because I'm not going to stop. I
buy only wild Alaskan chinook, and I look it over pretty carefully. It's
not chewy if you slice it thinly.

Salmon skin makes a great hand roll, but I don't know how to prepare it.

--
Cut "to the chase" for my email address.

Sea Lice in Salmon?
 

In article 0Y_Wf.11860$Od7.6647@trnddc06,
"Warthog" wrote:

Allways pass on the salmon sushi. Eating raw salmon can lead to tapeworms.
The species that are carried by Pacific salmon are some of ( if not the
longest). I am reaching back a bit to my zoology class butI think it was
King salmon that had the 40' tapeworms. IF you have to pass a 40' tapeworm
I sure you will evaluate the Sushi bar very carefully.

I caught some california valley salmon that I Cooked up. Apparently I
didnt cook it good enough (it was not a chromer as well, had a bit of
red) a couple hours after all my number 2's were liquid. For 2 weeks
if I heard my tummy rumble it was a race to the bathroom to squirt
liquid out my butt.

--
Somewhere in Texas a village is missing their Idiot.

Sea Lice in Salmon?
 

From: rw - view profile
Date: Fri, Mar 31 2006 12:41 pm
Email: rw
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Skwala wrote:

You sorta take the fun out of salmon sashimi,
I generally opt for the yellow fin, as salmon can be quite chewy, but I must
admit a certain fondness for sushi ikura, if only for the looks you get
while downing those succulent salmon eggs.

Yellow fin (Ahi) is sometimes passed off as Maguro, but true Maguro is
top-loin blue fin tuna. I prefer yellow tail -- Hamachi, which is
lighter in color and has a more delicate taste. If you like Ikura
(salmon roe) try Tobikko -- flying fish roe, often served with a raw
quail egg on top. My personal favorite sushi is a tie between two kinds,
often not available -- Uni (sea urchin roe) and Toro (fatty tuna).

I've been eating self-prepared salmon sashimi for years. No tape worms
so far -- keeping my fingers crossed, because I'm not going to stop. I
buy only wild Alaskan chinook, and I look it over pretty carefully. It's
not chewy if you slice it thinly.

I always keep a container of flying fish roe in the freezer.
Not just for sushi, but for the impromptu scallops in wasabi cream
sauce, and the like.

I haven't had Maguro so far (next time I'm in San Fran, maybe), but
after ahi, I like the robust smokiness of unagi (smoked eel), available
almost anywhere that sushi is served.

No sushi for me this weekend, as tomorrow I hit the Bitterroot for some
quality Skwala action... woot!

Skwala

Sea Lice in Salmon?
 

Fish used in commercially prepared sushi and sashimi is always flash frozen
for 24 hours prior to preparation which is sure to clean any parasitic worm
cysts in the flesh. Most live active worms are in the fish gut. Sushi chefs
are also trained to spot infestations. The chance of getting a parastic worm
infestation from sushi are very low.


"Warthog" wrote in message
news:0Y_Wf.11860$Od7.6647@trnddc06...
Allways pass on the salmon sushi. Eating raw salmon can lead to
tapeworms. The species that are carried by Pacific salmon are some of ( if
not the longest). I am reaching back a bit to my zoology class butI think
it was King salmon that had the 40' tapeworms. IF you have to pass a 40'
tapeworm I sure you will evaluate the Sushi bar very carefully.

"Tom Nakashima" wrote in message
...

"rw" wrote in message
ink.net...
Tom Nakashima wrote:

Not sure if I would be happy to view sea lice.
A photo of sea lice cluster in wild salmon:
http://www.watershed-watch.org/ww/Photos/lice16.htm
-tom

If you truly want to be grossed out, check out this video clip:

http://content.nejm.org/cgi/content/full/354/13/e12/DC1

--
Cut "to the chase" for my email address.


Ok rw, I must admit, that was far worst than sea lice.
-tom

Sea Lice in Salmon?
 

"Tom Nakashima" wrote in message
...

"rw" wrote in message
link.net...
Skwala wrote:

You sorta take the fun out of salmon sashimi,
I generally opt for the yellow fin, as salmon can be quite chewy, but I
must admit a certain fondness for sushi ikura, if only for the looks you
get while downing those succulent salmon eggs.

Yellow fin (Ahi) is sometimes passed off as Maguro, but true Maguro is
top-loin blue fin tuna. I prefer yellow tail -- Hamachi, which is lighter
in color and has a more delicate taste. If you like Ikura (salmon roe)
try Tobikko -- flying fish roe, often served with a raw quail egg on top.
My personal favorite sushi is a tie between two kinds, often not
available -- Uni (sea urchin roe) and Toro (fatty tuna).

I've been eating self-prepared salmon sashimi for years. No tape worms so
far -- keeping my fingers crossed, because I'm not going to stop. I buy
only wild Alaskan chinook, and I look it over pretty carefully. It's not
chewy if you slice it thinly.

Salmon skin makes a great hand roll, but I don't know how to prepare it.


I bought a side of a norwegian salmon here in HK a bit back, and sliced the
skin off as I was making a certain dish. I took the skin and fried it, meat
side down, in a drop of hot olive oil, then turned it when the fatty side
got brown. I put salt, pepper and a pinch of soy on the browned side as the
skin side fried. When I was done, I sliced it into fat strips, rolled it in
some nori with a bit of rice, a pinch of wasabi and a thin piece of raw
salmon. It tasted exactly like the salmon skin temaki I get at the sushi
bar. Don't know if that was the proper recipe (in fact, I'm positive its
not), but it sure tasted just as nice.

--riverman

Sea Lice in Salmon?
 

"riverman" wrote in message ...


I bought a side of a norwegian salmon here in HK a bit back, and sliced
the skin off as I was making a certain dish. I took the skin and fried it,
meat side down, in a drop of hot olive oil, then turned it when the fatty
side got brown. I put salt, pepper and a pinch of soy on the browned side
as the skin side fried. When I was done, I sliced it into fat strips,
rolled it in some nori with a bit of rice, a pinch of wasabi and a thin
piece of raw salmon. It tasted exactly like the salmon skin temaki I get
at the sushi bar. Don't know if that was the proper recipe (in fact, I'm
positive its not), but it sure tasted just as nice.

--riverman

When I used to room with two Japanese students, one of their dish was just
as you described, boy was it good. The gril friends of these two, also from
Japan were excellent cooks, so I never asked questions, just ate. I was
ten pounds overweight when I lived with them. I don't think there are any
rules to a proper recipe, unless it's tempura, where the temperature of the
oil and time in the oil has to be just right.
Gosh darn, you guys are making me hungry this morning.
-tom

Sea Lice in Salmon?
 

Tom Nakashima wrote:

Rw, you know your sushi well, better than most of the Sansei's I know.
Hamachi is my favorite, we found a great place at Sushi Masa's in San Jose,
CA, they have a great selection of sashimi, particularly hamachi.

I think I was there a few years ago. I'd had a job interview with NEC
(Nippon Electric Corp.) and they took me to dinner afterward. I'll never
forget when they brought out the piece de resistance: a lobster with its
shell cut off and its tail cut into slices, still alive with its
antennae waving.

--
Cut "to the chase" for my email address.