Re:How Norway Created Salmon Sushi
by kijin on Saturday September 19, 2015 @07:23AM
(#10243972)
The fact that the Norwegians had to freeze all of their surplus salmon probably helped, too. Freezing kills parasites, eliminating the #1 reason the Japanese didn't want to eat raw salmon.
Nowadays, most salmon stays frozen until a few hours before it goes on your sushi. Salmon is uniquely suited for freezing/thawing because its high fat content helps it retain texture. Freezing also has the side effect of giving salmon a relatively long shelf life, making it readily available in parts of the world that are thousands of miles away from actual salmon sources.
Re:How Norway Created Salmon Sushi
by varjag on Saturday September 19, 2015 @05:25PM
(#10245579)
The only reason Norwegian salmon getting frozen is transportation. Domestically, it is sold chilled near exclusively. Well and in a few smoked/fermented variants certainly.
Nowadays, most salmon stays frozen until a few hours before it goes on your sushi. Salmon is uniquely suited for freezing/thawing because its high fat content helps it retain texture. Freezing also has the side effect of giving salmon a relatively long shelf life, making it readily available in parts of the world that are thousands of miles away from actual salmon sources.