In article ,
wrote:

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

Hi RD

see for example

http://tinyurl.com/5rlpbf

(Gordon Ramsay ( http://en.wikipedia.org/wiki/Gordon_Ramsay ) is as big
as it gets in the UK)

http://uktv.co.uk/food/recipe/aid/591238

and

http://www.spain4uk.co.uk/eats/marinated_salmon.htm

'Salmon' in the UK means Salmo salar. Nearly all of it is farmed (not
in the pacific - in coastal regions of Scotland and Ireland to the
great detriment of wild salmon/seatrout runs)

If I try it, and live, I'll let you know.

Otherwise assume that the xperiment was fatal

Lazarus