Sashimi

[Inger]

This was my lunch today,
Salmon sashimi. Delicious.

I used Organic Shoyu and Organic Wasabi-powder that I mixed with water. These might not be raw, though.
But I use very little anyway and don't eat sashimi often so I think it is fine. 
The greens are Borage, a very healthy herb with much Omega 3. Tastes like cucumber, nice. You need only a few leaves/day.



Inger

[B.Money]

Looks so good! Where do you get organic wasabi?? And is the Shoyu any different than soy sauce..or is it same thing?

[raw-al]

Wow that looks marvellous Inger!

[Inger]

Looks so good! Where do you get organic wasabi?? And is the Shoyu any different than soy sauce..or is it same thing?

They have Organic Wasabi powder in our Health-store here. Shoyu is a kind of Soy sauce but naturally fermented with Koji (a kind of fungi) and only have sea salt and soy beans as ingredients.
All organic. It tastes great!

Inger

[B.Money]

Oh no wheat! I need to find some of that! Thanks

[B.Money]

so I was doing more looking into soy sauce (I love the stuff) and I am a little confused. I have organic shoyu from brand Ohsawa but it contain wheat.

Doing some google searches it looks like Tamari can contain only soy but shoyu has wheat.

"...tamari is naturally gluten free, but shoyu is not, since shoyu is traditionally fermented with wheat." http://www.wisegeek.com/what-is-tamari-soy-sauce.htm

Currently I am using raw coconut aminos but its kind of sweet and I can't quite switch over since the taste is so different. For that reason I would love to figure out a raw soy sauce w/o wheat but I cant find raw tamari. Would it be better to be non-raw and without wheat, or raw with wheat?

[TylerDurden]

The only flaw is that almost all salmon is farmed salmon, not wild.

[Cinna]

so I was doing more looking into soy sauce (I love the stuff) and I am a little confused. I have organic shoyu from brand Ohsawa but it contain wheat.

Doing some google searches it looks like Tamari can contain only soy but shoyu has wheat.

"...tamari is naturally gluten free, but shoyu is not, since shoyu is traditionally fermented with wheat." http://www.wisegeek.com/what-is-tamari-soy-sauce.htm

Currently I am using raw coconut aminos but its kind of sweet and I can't quite switch over since the taste is so different. For that reason I would love to figure out a raw soy sauce w/o wheat but I cant find raw tamari. Would it be better to be non-raw and without wheat, or raw with wheat?

Yes, as far as I know, Nama Shoyu is raw/unpasteurized, but contains wheat; tamari can be wheat-free but isn't raw. If I had to pick between the two, personally I would choose organic, wheat-free tamari - I'd be using it sparingly anyway. If you aren't sensitive at all to wheat (and prefer to be as raw as possible), choose shoyu and use sparingly. Perhaps alternate between the two.

I've been eating wild salmon sashimi plain lately (would still eat it with avocado and/or nori, for variety), but if I want a bit of saltiness, I use my leftover brine from homemade sauerkraut. Of course, it's not an exact substitute for soy sauce, but I enjoy it very much - not too salty, yummy interesting flavor, "living" and probioticky! It makes my tummy feel better. Another wonderful thing, I had made sauerkraut with purple/red cabbage and a little RealSalt (Redmond) so my "soy sauce substitute" was/is a gorgeous deep magenta/fuchsia. So pretty and delightful. It was yummy on seared ground buffalo patties (with raw butter) as well.

Now, a classic video, with subtitles, to brighten your day (or at least mildly disturb you):

http://www.youtube.com/watch?v=wNW-Xl0xetc&feature=related


(P.S. The original video without subtitles is slightly different and just as entertaining.)

  

[infinitenexus]

My only complaint about that meal is that there's not enough of it!  Seriously, I think I could easily eat 2-3 pounds of salmon sashimi in one sitting.  I can never get enough of it.  I think I may have to have some tonight!

Tyler makes a good point though, most salmon nowadays is farmed, not wild.  The differences in wild and farmed salmon are similar to grain fed and grass fed beef.

[Locuro]

The two big problem's with farmed fish is the farming location and feed used. Many locations are in lakes or closed pools and the water does not circulate. This causes the fish waste to build up and make the ecosystem toxic. Evidently now in New Zealand, they are farming Salmon in the open ocean. I recently was at a wholesale fish market in Sydney and purchased a small amount to taste. The guy who sold it to me said it was one of the cleanest farmed salmon products in the world.  Also, the oil content was superb, it really tasted like wild salmon, not the farmed crap they sell in the states. I forgot to ask about the feed they used though, maybe on my way back through.