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Salmon

Whole salmon can be eaten, so no wastes!!

Typically, salmon are anadomous; they are born in fresh warter migrate to the ocean, then return to fresh water to reproduce. Normaly they return to the exact spot where they were born to spawn. That’s why they are symbolized ancestores or family for Japanese people.

Raw salmon flesh may contain Anisakis nematodes, marine parasutes that cause Anisakiasis. This anisakis is killed under -20℃. Once the salmon store under -20, it will be safe to eat as raw. That’s why before the availability of refrigeration, the Japanese did not consume raw salmon. Suprisingly, sushi resutrant in Japan have only recently served fresh salmon and salmon roe for making sashimi (raw fish) and sushi.

You can cosume all parts of salmon, such as fresh of cousre, head, bone, skin, guts. No waste.!! These are just example to enjoy the salmon.

*Fresh: Sashimi, Sushi, Marinaded, Grilled, Pan fried, Deep-fried,Smoke

Sashimi
Japanese normally eat sashimi with soy sause and wasabi. But you can enhance the flabour with lemon juice, sesami oil or olive oil.

Marinaded salmon
Sprinkle salt and a little sugar on the thin sliced salmon. Then stack the seasoned salmon with sliced onion, lemon slice, vinegar and oil. It can keep for 5days in the fridge.

*Head: You can ask fish shops to split the head with chain saw. Normaly we make fish stock with heads and bones
for make soup and steaw. Also it is nice to have grilled head.

*Bone: Maked for soup stock. Also you can get more fresh from the bone. To spoon out fresh from bone and make salmon flakes. Flaked salmom goes well with rice ball and sushi. Make at home, Sprinke salt and sake over salmon fresh and cook in microwave, then flake and heat up in frying pan with out oil to dry out.

*Skin: Grilled skin is crunchy and crispy.Sprinkle a little bit salt on the skin and grille until it comes crispy. Slice the grilled skin and use for sushi roll or salad topping.

Enjoy the salmon!