wrote:

On Fri, 09 May 2008 06:24:14 -0500, Conan The Librarian
wrote:

Poor choice of words on my part. My comment was simply intended to
note that while you mentioned that the lomi-lomi you had eaten was made
with smoked salmon, the stuff I had was definitely not smoked, and I had
no reason to believe it was any less "authentic" than the version you
had eaten. And it was definitely similar to ceviche.

I'd expect the use of salmon is probably linked to the Japanese
influence you mention above. I know that some of the high-end
restaurants we ate at featured menus that were heavily-influenced by
Japanese cuisine.

OK, first, let's clarify - if I understand what you are saying, what you
had was raw (and not cold-smoked or cured) "Pacific" salmon (pink,
Amago, whatever - oncowhatsis - since you attribute what you had to
Japan) and no version of salmo whatever, correct? Any indication of
the salmon's origin - east or west (Amago, etc.)?

Hell, all I know is that it was called salmon, looked like salmon
and tasted like salmon (not trout).


Chuck Vance