On Thu, 08 May 2008 07:16:41 -0500, Conan The Librarian
wrote:

wrote:

[snippage]

Well, typically, sake is Pacific salmon and it's frozen like tuna before
raw service. I eat it, have for years, and with never a problem - I
just don't think it would make tasty ceviche.

FWIW, when Carol and I were in Hawaii, we had a dish called
lomi-lomi salmon. IIRC, it was made with raw (salted?) salmon, onions,
lime juice, tomatoes and maybe a bit of red pepper flakes.

I know it's not ceviche, but it was a similar idea. I'm guessing
they probably froze it like you mention above to make it safe.


Chuck Vance (btw, the lomi-lomi was very good)

Interesting. I've never had lomi-lomi salmon that was like what I would
call "ceviche," but hey, like I said, "ceviche" covers a lot of ground.
I thought it was smoked salmon, which by itself wouldn't necessarily
kill all the nasties, but freezing first and then smoking is sort of a
double whammy. Are you familiar with cold-smoked salmon? If so, was
what you had anything like it? And my feelings toward a salmon
"ceviche" are more that it would be both an inappropriate fish and a
waste to make "ceviche" out of it - picture, if you will, chicken-fried
trout for something akin to my feeling toward salmon ceviche.

TC,
R