What did you eat last night for dinner?

Alter · Jun 3, 2011

Originally Posted by mm84321

Yes. I poured just a bit of lemon juice over it before eating.

Had the salmon been frozen first?

mm84321 · Jun 3, 2011

Alter · Jun 3, 2011

Originally Posted by mm84321

No.

You should. Salmon is very susceptible to parasites. Freezing will kill them.

Very pretty plate btw.

mm84321 · Jun 3, 2011

I have a strong gut. I wouldn't worry.

Thanks.

itsstillmatt · Jun 3, 2011

Seriously, dude. If you want to eat raw unfrozen, you have to get farmed. Loch whatever is the best for that. Raw fresh can give you some nasty ******* worms.

mm84321 · Jun 3, 2011

I really don't think it's a big deal. I'd risk getting a parasite before I eat farm-raised salmon.

Plus, I used lemon juice. That helps.

itsstillmatt · Jun 3, 2011

Lemon doesn't help. Neither does salt.

mm84321 · Jun 3, 2011

Well, I guess I'm doomed then.

itsstillmatt · Jun 3, 2011

Originally Posted by mm84321

Well, I guess I'm doomed then.
I never really worried until I opened up a monkfish once and found live anisakids. Freaked me out. I cooked that thing until it was leather.

mm84321 · Jun 3, 2011

I was going to buy monkfish today. It just looked so unappealing.

b1os · Jun 3, 2011

Well, actually I have never thought about parasites in fish.... Just thought about salmonellas etc. and unfortunately they don't get eliminated by freezing. So I guess professional, traditional sushi-adepts in Japan always freeze the fish before serving it? How about sushi-men in USA, Europe or whatever?

Besides that, I have heard that ice harms the flesh of fish. So a good fish merchant always lays his fishes (filets) with the skin side on the ice. Does the quality of the e.g. salmon decrease when freezing it? I think I wouldn't have eaten that fish, matt.. but not sure. Maybe I had.

mm84321 · Jun 3, 2011

I really wouldn't worry about it; my fish guy wouldn't lie to me. Even the Japanese man who works there said it was OK, so I know it's safe.

Jerome · Jun 3, 2011

Originally Posted by b1os

The meat was tenderized to about 0.12-0.22 inch (3-6 mm). So not really too thick. It might look "thick" b/c of the coating.
Also, the oil wasn't too hot. Was between 302Â° and 338Â° all the time - max is 356Â°. So no smoke or so.

Actually we/I wanted to do a cucumber-potato-salad. Unfortunately I bought starchy potatoes instead of "normal" ones...

Never been to Wien yet, but heard it's a nice city - isn't it he most livably city in the world?

Your menu still looked great, anyhow. I actually do think that Hamburg is the most elegant city in Germany!

itsstillmatt · Jun 3, 2011

Originally Posted by b1os

Well, actually I have never thought about parasites in fish.... Just thought about salmonellas etc. and unfortunately they don't get eliminated by freezing. So I guess professional, traditional sushi-adepts in Japan always freeze the fish before serving it? How about sushi-men in USA, Europe or whatever?

Besides that, I have heard that ice harms the flesh of fish. So a good fish merchant always lays his fishes (filets) with the skin side on the ice. Does the quality of the e.g. salmon decrease when freezing it? I think I wouldn't have eaten that fish, matt.. but not sure. Maybe I had.

Most sushi fish is flash frozen at sea, but the speed at which it freezes makes the crystals small enough so that there is little to no damage. Tuna, for example, isn't prone to parasites but it is a very deep sea fish, so it spends a bit of time on the boat and, hence, is flash frozen to keep fresh. I don't know why I ate that fish. I think I was trying to prove something to myself.

mm84321 · Jun 3, 2011

Originally Posted by iammatt

I think I was trying to prove something to myself.
The complexities of your palate knows no bounds?

What did you eat last night for dinner?

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