Text 24110, 79 rader
Skriven 2009-05-15 10:37:00 av Glen Jamieson
     Kommentar till en text av Bill Swisher
Ärende: SASHIMI  90515
======================
 -=> Quoting Bill Swisher to Glen Jamieson <=-

 > Hmmm.  I will remember that when next I eat a goldfish or carp, but
 > fresh water fish are not common here (not much fresh water!).

 BS> Errr...hate to say this, but it's a problem with fish no matter where
 BS> they live.
 BS> Halibut have parasites, which is one of the reason people around here
 BS> say they
 BS> like the smaller 30-45 lb ones over the 100-300 lb'rs, even Pacific
 BS> Salmon get some parasites.  But because Pacific Salmon don't live very
 BS> long, 5 years from fresh water to fresh water for the species with the
 BS> longest saltwater feeding period IIRC, the parasites don't generally
 BS> get very large.  Heck that's how you
 BS> can tell a Red is really fresh out of the ocean, the fleas haven't
 BS> released yet.

I shall take more care to look out for parasites.  Many years ago I
saw some parasites which looked rather like wood-lice (slaters, here)
in fish I speared.  I think they were leather-jackets (trigger-fish).
When I have eaten sashimi in more recent times it has been made from
deep-sea fish - usually large tuna - but as far as I know there was no
inspection for parasites.  Similarly for the raw white fish used for
other dishes like ceviche or kokoda.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MARINATED FISH [KOKODA]
 Categories: Fish, Mains, Tropical, Pacific
      Yield: 1 Servings
 
    750 g  Fish- white
      1 c  Juice- lime or lemon
      2 md Coconuts
           ;or 3 cups desiccated &
           ;1 cup warm milk
      1    Lemons
      1 sm Onions
           ;sliced
      1    Chillies
           ;chopped
      1 ts Salt
      1 c  Water
 
  A fish with fine but firm white flesh and not too many bones is best.
  The coconut sauce should be delicately flavoured with onion, lemon, a
  little chilli and, possibly ginger or dill. Unless told, most people
  would not realise that this is raw fish.
  
  Remove the bones and skin from the fish and cut into 2cm cubes. Place
  in a bowl, cover with lime or lemon juice and leave for 2 hours.
  Grate coconuts, cut lemon into wedges, onion into slices, and chop
  chilli. Combine grated coconut with above ingredients and season with
  salt. Add one cup water, stir well with hands and squeeze out the
  cream and strain. If using desiccated coconut add the warm milk at
  this stage and omit the water.
  
  After 2 hours strain fish and discard juice. Pour the flavoured
  coconut cream over the fish and garnish with grated carrot, tomato
  and lemon slices. Serve in chilled glass dishes.
  
  Makes 6 to 8 1/2 cup servings.
  
  VARIATION: Add one tablespoon fresh dill or 2 teaspoons finely chopped
  fresh ginger to coconut with lemon and onion. Do not cool to very low
  temperatures as this will make the coconut cream granular.
  
  Highly recommended.
  
  From: A TASTE OF THE TROPICS COOKBOOK By: SUSAN PARKINSON, PEGGY
  STACY, ADRIAN MATTINSON ISBN 0 9589860 0 2 Typed by: KEVIN JCJD SYMONS
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)