The market · Fish and seafood · Northern and Central Europe, East Asia
Salmon
Rich, oily fish, cured for gravlax, simmered in lohikeitto, grilled for onigiri and eaten raw as sashimi.
rich · buttery · mild
What to do with it
Rosa Ibarra's Clarified milk punch, mezcal and pineappleSalmon would soften its edgeIbu Sari's Sambal ijoSalmon would soften its edgeKenji Hara's Milk punch, with hojichaSalmon would soften its edge
JapaneseOnigiriFreshly cooked rice pressed by hand into a triangle or ball around a salty filling, and often wrapped in nori.No one here has made it yet
Nordic and Baltic ryeGravlaxRaw salmon cured for a few days under salt, sugar and dill, sliced thin and served with a sweet mustard sauce.No one here has made it yetNordic and Baltic ryeLohikeittoA creamy Finnish soup of salmon, potatoes and leek in a light stock, with plenty of dill and whole allspice.No one here has made it yetKinds
- Wild (Pacific)
- Leaner and more strongly flavoured; seasonal, in summer.
- Farmed Atlantic
- Fattier and milder; available year-round.
Goes with
Knowing it
- Where to buy
- For curing or eating raw, buy the freshest fish and freeze it for at least 24 hours first to kill any parasites.
- Worth knowing
- Cook it skin-side down and leave it alone until the skin releases.