Fish seasoned in refrigerator uncoocked with salt and sugar, edible ?!
Answers: I saw a recipe, it is like : two fresh salmon steaks mixed with two tea spoons of salt and one tea spoon of sugar. Place it in a plastic bag in the refrigerator (not in the freezing compartment). Leave it maximum up to two days. Eat it un-cooked with mashed potatoes. I am not confident trying this Russian recipe as the fish is still raw and not cooked. Anyone know about this style ?
As long as it's absolutely fresh, salmon is perfectly ok to eat completely raw (like sushi). However, as other's have pointed out, this is similar to a recipe for gravlax, a Scandinavian salt-cured fish but with gravlax you use a lot more salt and you usually add dill. There are plenty of recipes on the net, if you are curious you might try it with a small piece of salmon to start out. I would not recommend it if you don't like the taste/texture of raw fish, though--the cure will not really change that much. Also, adding an acid such as lemon or lime juice will completely change the nature of this dish to something more along the lines of seviche (or ceviche) where the fish is essentially "cooked" though the interaction of the acid in the juice on the protein molecules in the fish. The texture and taste is totally different.
no
if lemon juice if added it will cook it self. In Mexico that is how they make fish some times.
the salt combination actually "cooks"similar to gravlax,be sure to use only really fresh salmon! its Delicious
What that is, is a cure, therefore, yes, the salmon is okay to eat.
It's probably fine if the fish is really fresh and you stick to the two day limit. I would agree with your other respondent, however, and add some sort of acid--probably citrus--to be on the safe side.
Put it on the grill or in the broiler!...I don't trust raw fish...LOL
like what the other guy said, if you add acid (like lemon juice) to it, it would be edible... like what the filipinos do with butterflied milkfishes, they call it "kilawin", they soak the milkfishes in a mixture of salt, vinegar, garlic and peppercorns for about 2 hours then it would already be edible... a very delicious dish!
pretty ris.ky.. ...m.igh.t. ...g.e.t. .f.oo..d. ...po.i.s..o.ni.ng.
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This is so similar to the Swedish Gravadlax, if you want to go for it, put some vodka (or whisky) in the bag and preferably weight it down, it will cure in the fridge in about three days but will keep for a week or more..
Slice it very thinly across the 'grain' of the fish, that is across the flattest part and eat with good Scottish oatcakes.
ever heard of sushi?