On Fri, 09 May 2008 23:14:37 +0100, Lazarus Cooke
wrote:

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)

Ahhhh...OK. First, I know Gordon Ramsay and agree that he is among the
biggies in the UK right now (but is doing a God-awful TV thing in the US
called "Hell's Kitchen"), and he is a talented chef, but what this
recipe makes is nothing like what many would recognized as "ceviche" and
while I won't speak absolutely for Chuck/Conan, I feel confident in
saying that he would agree. If this conversation had never taken place
and I were served this and asked what I thought it might be called on a
menu, I'd say some form of salmon carpaccio or similar. The word
"ceviche" would never enter into my mind. I'd also feel that much of
the visible parasite danger would be minimized due to the construction
of the dish.

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

This just sounds God-awful and is by no means "ceviche." Might I offer
"****ed-up Fishmess" as a more apt name. I have no idea who might
consider that **** "sophisticated," but drunken starving cats (as in
moggies) would seem a fair guess...and I suspect Ramsay would heave it
across the kitchen if it were brought to him...

and

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

Now this one is interesting, mainly because of the website. I didn't
examine the site, but "ceviche" isn't a peninsular Spanish dish, it's
from the Americas, but escabeche, (Moorish) cured/pickled/marinated
fish, is Spanish, so I'm not sure of what they mean to convey with
"ceviche de salmon." As to what it would make, again, I don't see it as
"ceviche" - it looks much like the Ramsay dish in style.

'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)

Same in the Americas - farmed salmon is another idea that has gotten WAY
out of hand.

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

IMO, Gordon's recipe and the Spanish website recipe sound good (and safe
enough) - I'd try both without hesitation. The second, with the
"thickly sliced" salmon sounds horrible and potentially (minimally,
admittedly) dangerous, so I'd not be keen on trying it - YMMV.

TC,
R

Otherwise assume that the xperiment was fatal

Lazarus