On Fri, 09 May 2008 10:53:07 -0500, Conan The Librarian
wrote:

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).

Which "salmon" - Pacific salmon (onco-whatsis
morelatiniforgotatthemoment), like sake in a sushi bar, or Atlantic
salmon (salmo salar) preparations*?

* - like gravlax, lox, various Scottish dishes, etc.,, some of which is
served also raw (from northern climates - Norway, Denmark?), but I've
never seen "salmon" from the British Isles served raw. And this is why
I was hesitant to initially assume what Lazarus meant - "salmon" is a
broad term, meaning different things to different people and in
different regions/cultures.

And that's why I asked you if it could have been cold-smoked/cured - at
casual glance, Atlantic cold-smoked/cured salmon, if put into a
ceviche-like dish with acids from citrus, tomato, peppers/chiles, etc.
might appear to be raw Pacific salmon, ala sake in a sushi bar if one is
simply eating-enjoying and not analyzing (not familiar with all of the
varieties). I'm not saying it _would_ appear as such, because I have no
idea, never having tried such, but when a lemon wheel is placed on sake,
it tends to make it look heat-cooked (ala a light poaching), whereas
when placed on cold-smoked/cured Atlantic salmon, it tends to have
little effect IME, leaving it looking the more or less the same - sorta
raw in appearance to one not familiar with it.

TC,
R


Chuck Vance