Salmon – [Sushi|Foodlore.]

Description

Salmon – Hiragana:サーモン – (“Sā-mon”) / Kanji:“鮭”  (“Sake”)

• About this fish: A delicious buttery river fish which can be served in any number of ways; quite tasty! – You can thank salmon for helping sushi become a world wide phenomena: Today salmon is a staple fish included in any Nigiri combo served world wide, its iconic to see the vibrant orange flesh served alongside Tuna. (So much so, that it appears alongside it in most sushi related emoji: 🍣) – HOWEVER! – Raw Salmon wasn’t always a popular topping for Nigiri it only gained popularity quite recently (‘round the early 1980’s!) Supposedly, Farmed Salmon caught on as nigiri after Norway had a surplus of farmed fish & heavily pushed sales!) *In-fact: Farmed Salmon is so recent as a distinguished type of Nigiri, that the word used for ‘Salmon Nigiri’ in general is still more commonly referred to with the English loan-word サーモン “Sā-mon” rather than with the kanji “鮭” (Sāke)  which is mainly used in restaurants when referring to cooked salmon, But it can also refer to Wild Salmon and also several other types of river-fish including char, trouts, etc! – (For a folktale involving fishing for “Char” See “Iwanabozu”.) – Farmed Salmon is usually free of parasites, and thus it can be safely eaten raw! Salmon for nigiri is normally cut in thicker slices more so than other types because it has a very soft consistency. The meat also becomes brighter in color, the more krill it eats while out at sea!

[sticker art by samkalensky, part of my Nigiri Sushi and foodlore collection!]