[HN Gopher] Norway convinced Japan to love salmon sushi (2015)
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Norway convinced Japan to love salmon sushi (2015)
Author : tosh
Score : 44 points
Date : 2022-04-24 21:30 UTC (1 hours ago)
(HTM) web link (www.npr.org)
(TXT) w3m dump (www.npr.org)
| tptacek wrote:
| I've been curious for awhile about whether Seattle gets much
| better salmon sushi than the rest of the country (like: enough
| that it'd be a reason to seek out Japanese food in Seattle).
| TedShiller wrote:
| Not really. Salmon sushi has been popular in Japan for ages.
| emsixteen wrote:
| Yes really.
| tims33 wrote:
| My experience in Japan is that salmon is still second class sushi
| even if it is more common now.
| bamboozled wrote:
| This is true, high grade salmon in a proper Sushi restaurant
| looks a lot different to the orange slop in cheaper places
| though.
|
| There is a wild / higher grade salmon available, even Japanese
| domestic salmon exists.
| tims33 wrote:
| I completely agree. But even in the high end sushi places
| that only have quality sushi, it is still a second class
| citizen.
| nononononoaaa wrote:
| That is not a higher grade of salmon. You should not be
| eating that. Domestic Japanese Salmon has parasites in it.
| Just no.
| orangepurple wrote:
| All salmon, when consumed raw, potentially have parasites.
| The trick to killing them is storing the fish at -70C for a
| week or cooking them
| prokopton wrote:
| Yeah, it's JV sushi.
| blisterpeanuts wrote:
| I never knew this. Salmon is my favorite fish, and salmon sashimi
| is my favorite sashimi. It's not the cheapest fish, either, so I
| guess demand caught up with supply.
| jbmny wrote:
| Always fascinated by salmon sushi's second class status. Salmon
| sushi to me is so much more flavorful than tuna. I thought maybe
| I just wasn't getting great tuna at sushi restaurants in the US,
| but I found the results to be the same in Tokyo.
| dzhiurgis wrote:
| Good tuna cut is like at least $5 per sashimi, probably more
| for great ones - far more expensive than salmon where each fish
| has super fatty parts.
| jordanpg wrote:
| Yeah, this is the detail that is almost unheard of in the US.
| Grades of tuna. The bright red stuff that is so common is a
| dim shadow of what is possible with tuna.
|
| On the other hand, cheap salmon is reliably good for the same
| reasons the expensive toro is.
| trevorboaconstr wrote:
| Are you for real? Any maguro you get in a serious Japanese
| sushi place is gunna melt in your mouth. But it's gunna be
| 25-30 USD per plate (2 pieces).
| aaronblohowiak wrote:
| Not everyone likes the same stuff! I also generally prefer
| salmon to tuna though I appreciate a chu-toro from time to
| time. For melt in mouth, uni takes the crown (otters again
| demonstrating they have life figured out better than people)
| tptacek wrote:
| Taking Momotaro as a sort of baseline for high-end but not
| Omakase-only sushi in Chicago, akami is $7 ($14), chutoro is
| $11 ($22) and otoro $13 ($26). The otoro will melt, but the
| chutoro will have the same texture as the sake and the akami
| will be leaner and have more texture; all 3 are maguro, and
| all 3 are more expensive than sake. :)
|
| I prefer sake to akami and chutoro; it is hard to beat otoro.
|
| I can see how sake is a gateway fish! But the implication
| seems to be that instead of eating salmon, for the real deal
| we should be eating bluefin. That seems dumb; both salmon and
| bluefin are pretty boring, they all occupy sort of the same
| place in Japanese cooking as sesame chicken does in American
| Chinese food. Everything else is better!
| charlieyu1 wrote:
| Because salmon is way cheaper. A piece of cheap salmon sushi
| can be bought for like US$4 per 10 in Hong Kong
| Valmar wrote:
| Even since having tried raw tuna, my personal opinion has been
| the reverse.
|
| For me, a nice raw tuna can be absolutely amazing.
|
| Something about the flavour and texture just pops in my mouth
| with delight.
|
| Tastebuds be weird, heh.
| the_only_law wrote:
| I don't know what it is, but I don't care for it. I love
| plenty of other fish raw, and love tuna when cooked. Salmon I
| generally have no problem with raw.
| wudangmonk wrote:
| just waiting for the sushi snobs to queue in and tell us how
| salmon isn't good and that unless its japanese approved and
| made by japanese and no one else, you have never tried sushi.
| dang wrote:
| Related:
|
| _How Norway Created Salmon Sushi_ -
| https://news.ycombinator.com/item?id=10243823 - Sept 2015 (88
| comments)
| lvl102 wrote:
| Salmon is not loved in Japan. It's mostly American sushi
| restaurants due to more fatty taste and familiarity. It is also
| largely due to Moonies and the fact that salmon was easy to
| source in the US.
| presentation wrote:
| As someone who lives in Japan happy to say that you're wrong
| and sushi places both cheap and expensive serve salmon all the
| time, and Japanese people order them all the time.
| mfer wrote:
| _eating our way to extinction_ , which I'd on Amazon prime right
| now, talks about Norway and the farmed fish system there. Seeing
| what the farmed fish looked like (they are often not healthy) was
| kind of gross.
| oneoff786 wrote:
| Farmed salmon tastes way better to me than wild. I think
| there's some pollutant concerns with wild as well
| lr4444lr wrote:
| It tastes better likely because it is more fatty. The various
| toxins in farmed salmon probably accumulate in the fat
| tissues though, so not sure why you'd think wild is more
| toxic.
| wumpus wrote:
| You're in luck! Most wild salmon is actually farmed these
| days. Many newspaper articles about that.
|
| On the flip side, farmed salmon doesn't have the health
| benefits of wild, because they don't eat things with a lot of
| omega-3's.
| bamboozled wrote:
| I've caught wild salmon in a nature reserve (which allowed
| recreational fly fishing at time of the year). It was a clean
| and pure place.
|
| It was insanely beautiful, pink flesh, lots of fat. Rarely
| have anything that good.
| dzhiurgis wrote:
| NZ farmed salmon is supposedly safe, wonder if it has better
| status in Japan. Regardless I overeaten of it and now my go to
| is teriyaki snapper.
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