Who the fuck batters salmon?
Also, Salmon sushi isn’t a Japanese thing.
In hindsight it doesn’t make sense that a pacific nation would make sushi from Atlantic salmon…
There are many other kinds of salmon though, and some of them are native to parts of Japan, like Hokkaido. It just wasn’t traditionally part of Sushi. Even tuna wasn’t considered sushi-worthy for a long time. It used to be food for poor people.
It still is, but it used to be, too.
That’s like saying pizza isn’t Italian. Pizza Hut isn’t really Italian, but the roots are there. From the article:
JIANG: Salmon sushi started showing up all over Japan, especially at the cheap sushi restaurants, the ones with the conveyor belts. Bjorn realized salmon sushi had become a thing when a few years later, he was walking around Tokyo and he noticed the little plastic sushi replicas in the restaurant windows.
It may not have started that way, but it certainly is that way now.
Pizza isn’t Italian. The basic concept of “flat bread, sauce, toppings” is way older than Italy.
Pizza-like flatbread is not pizza. You can read all about it in the history section below. A taco isn’t a sandwich. A flatbread isn’t a pizza.
Pizza is Italian.
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Sméagol batters any fish he can get his hands on.
But Gollum likes them rrrrraw and rrrriggling!!!
And smashed against rocks. Or was that just the coney?
Fish, coney, hobbitsess… anything, really
I’ve battered salmon for fish tacos before, turned out alright. I either did panko or tempura
Yeah. Bake it, sear it, pickle it. But I would never think of battering and deep frying salmon.
Stick it in a stew?
Salmon katsu is delicious
I may have been wrong in my initial outrage. Salmon is just so good on its own… you get some crispy skin and a nice fatty flaky rich taste. Mmm.
My go-to salmon recipe comes from a “farm-to-table” Japanese cookbook: about 1.5"-2" wide salmon fillets resting on a sheet of foil big enough to wrap them; dollop of butter, salt, sprinkled with sake, and garnished with a green onion sprig (I’ve also used a garlic medallion as substitute and might be better). Wrap them up and broil them on high in the oven for like ten minutes. So good, so simple.
Sounds like foil dinners I make when camping, but nicer and better. That does sound good.
Americans apparently. But not to worry, its one of their ‘salmon-style fillets’. Its made of hydrogenated/chlorinated bits of bumholes and eyelids.
Don’t put that shit on us. We abuse it by grilling or baking it instead of smoking it like it deserves
I’d try it. I doubt anything can beat glow fried or graved salmon though.
Big missed opportunity for “Cast it into the frier”
I’m in Japan right now. This is maybe only true for fish. These guys fry plenty of stuff and it’s all delicious.
I might be wrong but I don’t think we deep-fry rice too often. That’s why I thought Sushi-Pizza from Canada was pretty cool and also those deep-fried riceballs with cheese from Italy blew my mind.
I have seen some fried rice balls around. They were more pan fried than deep fried. In fact, nothing I’ve had here is really what we’d consider deep fried in America, even if the cooking style is similar, because the batter is so light and not greasy.
That sounds like a dream. We really overdo it here in America.
