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Date: | Mon, 2 Apr 2001 03:50:34 -0600 |
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To jean-claude
jean-claude if you are not a native USA speaker please
forgive me as some of my comments may translate poorly to
another language.. I have read your comments many times
and respect your efforts.
Pleased to hear from another aficionado of Salmon.
By way of introduction I have lived on the Oregon Coast of
the Pacific Ocean so that is where My Salmon information
comes from.
>
> >
> > There is a little worm in some Salmon that cycles
between
> >Salmon and Seals that eat Salmon, however in humans it
> >causes some pain then dies as humans are different than
> >Seals; so it is not fatal but just a nuisance to humans.
This interesting phenomena was discussed abundantly on the
Radio in Seattle WA when "Sushi" started to become popular
in Seattle.
>
> I have been eating abundantly raw fresh and dry wild
salmon for 9 years
> and
> I dry it below 40 Celsius and it becomes brittle and very
tasty
I never liked the "dry smoke" Salmon. However the moist
smoked or barbequed salmon will not keep more than a week;
so We always canned it for longer storage.
Please understand I am interested in your information- So
may I develop a basis by question?
Do You live in Alaska or Siberia? If not where do you get
your fresh Salmon?
> >
>
> cooked salmon is too dry for me.
jean-claude, Please may I suggest here that you have not
eaten any Salmon that I caught and COOKED! However I
agree many cooks spoil Salmon in the cooking of it! They
DRY it out so I understand that you may not appreciate
cooked Salmon as you have never eaten it when cooked
properly!
> >
> >And canned Pink Salmon is very economical.
> way overcooked and salted.
Your are correct! it is overcooked; But If not Overcooked
any canned food would quickly kill many persons.!!!
Salted ----too much ----- Yes, salted too much is the
curse of American canned food; but we or "at least" I
compensate by not salting my other food.
The big problem belongs on another topic about salt.
> >
> >So what is the difference between the food value of
cooked
> >Salmon and raw Salmon and dried Salmon. ( I don't know
if
> >the worm survives the drying process)????
>
> I don't think so unless maybe it is just smoked and not
dried completely ,
> if salted before drying I bet worms don't survive ever .
> when eating it raw you can see the white worms ( is it
the same worm? )
> and are easy to remove but I don't care and eat them also
.
Sorry jean-claude but may I ask if you have a seal
ancestor?
If not--- the worm will- --- if you do not chew it up
sufficiently ---cause a pain in your stomach for a few days.
But then it will die and not bother you any more.
FINALLY I respect and welcome your comments and look
forward to your reply.
Best Regards, Lorenzo
> jean-claude
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