On Fri, 09 May 2008 21:42:03 +0100, Lazarus Cooke
wrote:

In article ,
wrote:


* - 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.

Hi RD

thanks for all this, and I agree with your need for precision. Since
the last post I've looked around, and discovered that that nasty
parasite is more common in Pacific salmon than in Atlantic, but is
pretty common in all wild salmon, (although not in farmed fish, for
obvious reasons if you can be bothered to go through the life cycle of
the parasite).

In fact, if you do a google on ceviche and salmon and uk , you will
come across lots of recipes for cevche of Atlantic salmon, including
some from big-name chefs, which make no mention of the parasite
problem (possibly they assume that all salmon is farmed, possibly
they're ignorant.)

I Googled, and got different results. I first Googling "ceviche
'Atlantic salmon' uk" to try and get right to the, um, meat of the
matter, as it were. I got 180 hits, and the when the first recipe I saw
was called scallop ceviche with salmon and involved sauteed scallops and
smoked salmon and the second had no lime, tomatoes, peppers, onions,
etc., but did have salt and sugar, cucumbers, and sour(ed) cream and
described itself as a tartare-like dish, I quit. When I Googled
"ceviche salmon UK" I got lots more hits, but still saw nothing that was
clearly using _raw_ salmo salar from the UK. I did see one using
"farmed salmon" (which is mostly Atlantic salmon "farmed" in the
Pacific...) which would be nothing like using wild salmo salar from the
UK and some using "smoked salmon" with no further description. Bottom
line for me is that I'll not be making any "salmon ceviche," and if I
want anything besides beef in my tartare, it would be tuna, but that's
not really "tartare," IMO.

And there are more than the worms/larvae as nasties in "salmon," so keep
that in mind when eating any raw "salmon" whatever the source.

TC,
R

Anyway, thanks for your input, which has helped me, and which I hope
may help some others.

Lazarus