Salmon

Salmon is sake in Japanese restaurants, differently pronounced than  sake ricewine.

Its really not that expensive to eat fresh raw salmon on a daily basis. That's because you don't need much (about 50 to 100 gram daily) and  you can easily keep fresh raw salmon (or tuna) in the fridge and eat from it for 3 days in a row, so that you only need to buy 150 to 300 gram fresh raw salmon every 3 days.

Be aware that some salmon has a pale, white haze and a 'milky' taste. It doesn't taste like salmon and you probably wont like it at all. Hatchery salmon may also be stringy, as badly-ripened mangoes and avocadoes may. Normally this wouldnt be an issue, because if you cook or bake the salmon, these strings soften up and you wont notice them when you eat the fish, but with raw salmon these strings will keep you from eating the fish.

Don't be afraid to tell the people where you buy your fish when something is wrong about the fish they sell. Tell them that you will be eating the fish raw, so that they will only sell you high quality fish. And if they won't give you high quality fish anyway, you just go to another shop.

If that's not possible, try tuna, and/or fresh raw egg yolks.

Like all animal food in a normal diet, also hatchery salmon may contain residues from antibiotics and hormones or other growth-stimulators. Hormones, for example, don't need to be injected but may also be administrated by adding these to the feedings.

We should demand biologically raised fish.

© 2005 Copyright Artists Cooperative Groove Union U.A.

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