Salmon Sushi Recipe

Ingredients

2 1/4 parts vinegar
2 parts salt


Directions

Filet out the he middle portion from back to front. Marinate for one
day in a mixture of salt and 5% vinegar until the surface of the fish
is "cooked" (like seviche). Freeze overnight and then slice thin and
serve. I didn't get the proportions of salt and vinegar but I am
assuming that it is very similar to what I use for pickling fish.


Servings: 6 servings

 

 

Salmon Sushi Recipe brought to you by Recipe Ideas


Categories: Fish; Japanese; Salmon; Seafood


The History of Recipes

It is quite possible to track the history of transcribed cooking instructions far back into the far past, in fact as far back as the ancient Egyptians, and maybe even further. Having said that, generally, these early recipes were just basic pictorial recipes for preparing meals.

The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history is a collection of ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated.

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During the following few centuries, the families of Europe strove to offer the most exotic meals, and consequentially chefs and their collection of recipes increased in prestige. Nevertheless, it was during the 1800s that cooking and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and recording the recipes of their peers.

By the advent of the 1900s, cookbooks were greatly in demand mostly due to better eduction, leisure time and a general increase in wealth.

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We hope you enjoy this Salmon Sushi recipe.

 


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