How Norway Created Salmon Sushi
npr.org
npr.org
To assure the control of the salmon's market is an essential goal for Norway as nation; they produce 1 million of tons each year for the european market. When somebody tries to farm new salmon (in France or Spain or whatever) they typically flood the market with below cost salmon or trouts until the competence is distroyed by lack of rentability. This is probably the reason for not having salmon farms in the NW pacific that could be much more convenient for the Japanese market in the 80's. Only very big companies with lots of resources and money can dare to enter here.
Than being said, prices are now crazy low in Austria compared to what they were a few years ago.
NB I am in Scotland and eat a fair bit of salmon and I wasn't aware of the "line caught" label.
Edit: And by "extremely expensive" I mean up to £10,000 a fish.
Not easy to know, but many could be imported from Denmark probably, scottish and faroese salmons are in the same population.
> Fishing in Scotland can be extremely expensive
The NASCO headquarters are in Edinburgh in fact. Is a measure to try to recover the species. To fish the genetically better specimens just a week before to spawn is a silly move (you are killing millions of fingerlings).
Americans are also worried about the US fisheries and concerned about the need to preserve the resource. All atlantic salmon in the US market is farm-raised.
http://www.fishwatch.gov/seafood_profiles/species/salmon/spe...
Aquaculture fishes instead do not have problems to obtain fat. Fat is cheaper than protein so you have better cost-benefit ratio if you feed your salmons with more fat content pellets.
I'm not saying that the farmed salmon is a bad product at all but wild salmon is a different thing. Not so apt to freeze and send to thousands of Km. You can earn more money selling it in fresh in the local market as wild product (but be aware that some 'wild' high-prized salmon in the market is farmed probably in fact).
Norway produced instead 1,3 million tons of salmon in 2012 (and growing). Is the first european productor and by far the largest (Spain is the second with about 260.000 tons/year of mussels). Their aquaculture industry is an strategic sector for this 'small' (in terms of population) nation.
Is interesting how Norway won against the huge japan pride focusing in improving the visibility in supermarkets and targetting people that wanted cheap food. Realizing that to target first the higher social classes was a lost battle from the start.
i believe i've seen it in new york as well.
"In economics, "dumping" is a kind of predatory pricing, especially in the context of international trade. It occurs when manufacturers export a product to another country at a price either below the price charged in its home market or below its cost of production."
When somebody tries to farm new salmon (in France or Spain
or whatever) they typically flood the market with below cost
salmon or trouts until the competence is distroyed by lack of
rentability.
We have also two big and destructive tsunamis: Indonesia 2005 and Japan 2011. Ironically the banda-aceh tsunami that wipped entire villages favoured a vigorous regrowth of the aquaculture sector from India to Philipines because: 1-the fisher float was distroyed and 2-survivors were mortally afraid of working at the ocean. The sector in Japan have enough economical muscle to survive practically unscathed to the 2011 disaster. Another consequence was a renewed interest of the investors in South-America; and of course China is growing at at impressive "bigger-better-faster" pace that the rest of the world, as always. Aquaculture of trout and salmon in the south of europe is currently frozen and probably will never recover
Without the public's knowledge because these deals and the details within these documents that are being signed are kept secret, and without the consent of most Canadians, politicians in Canada have signed off on foreign corporations extracting resources and exporting profits from Canada -- and if we try to stop you, you can sue our government and collect even more money.
There's a good rationale behind this. Freshwater fish tend to carry parasites that can cross the species boundary between fish and human. Whereas, sea fish do not tend to carry such parasites. You can understand the reason for that based on natural selection. Its an exceedingly rare event for a sea fish to be eaten by a land mammal (at least it was on the scale of evolutionary time before modern times), so most parasites of sea fish have not evolved a mechanism to exist in land mammal bodies. Whereas fresh water fish are often eaten by land mammals, and so many strains of parasites have adapted to make a smooth transfer from fish to land mammal body.
Its very sensible NOT to eat raw Salmon. Although they end up in the sea, they have two phases of life in bodies of fresh water where they can pick up parasites that can transfer to a human host.
Anisakiasis by roundworm larvae in raw fish or squid normally is not a big problem but is painful, and can lead to serious health issues sometimes. Any competent japanese chef will know how to deal with it. European law obliges to restaurants to frozen all fish destined to be served as sushi just for this.
Really ? All fish served as sushi in Europe has been previously frozen ?
I'm not sure if this archived page is still accurate: http://webarchive.nationalarchives.gov.uk/20150624093026/htt...
The cut of sashimi in translucent fine lames is probably a way to detect and clean the fish of any visible parasites before to serve it. Exposing the beauty of the fish muscle in intrincated designs you are also showing the client that your product is of optimum quality and totally clean.
in the 70's in norway (and in alaska, can't speak about anywhere else) commercial fishing was in it's prime.
you can read more about the history of norwegian aquaculture here. http://www.svt.ntnu.no/iso/anders.skonhoft/Marine%20Policy%2...
See also: http://detail.chiebukuro.yahoo.co.jp/qa/question_detail/q114...
Nowadays, most salmon stays frozen until a few hours before it goes on your sushi. Salmon is uniquely suited for freezing/thawing because its high fat content helps it retain texture. Freezing also has the side effect of giving salmon a relatively long shelf life, making it readily available in parts of the world that are thousands of miles away from actual salmon sources.
You're probably looking for the English work 'producer'.
Muphry's Law, argh.
(2009): http://www.worldfishingtoday.com/news/default.asp?nyId=3387
(2013): http://www.huffingtonpost.com/matt-rigney/japan-bluefin-tuna...
The article mentions salmon being responsible for the popularity of sushi globally. I actually prefer salmon sushi over tuna sushi by far. In fact, if it wasn't for salmon, I probably would've never like sushi. My first few experiences were with tuna and I hated it each time.
The crystallization process in this case means that the solid crystal formed by water freezing into ice ruptures all of the cell walls, releasing their contents. Once that happens the chemistry of the food can change drastically as enzymes and proteins that were once only active inside cells are now floating everywhere.
In the case of frozen salmon, the taste appears to come from some sort of enzymatic process involving fatty acids [1].
See Oceanwise's salmon recommendations:
I like also the raw but can come in several different qualities. Some are very good, other not so.
And Tampopo should be in the same vain, supposedly very good, fiction though: http://www.imdb.com/title/tt0092048
Which always amuses me because, at least to me, «Jiro Dreams of Sushi» is not remotely about sushi at all.
How Norway Created _Salman Rushdie_.
http://www.nydailynews.com/life-style/eats/norway-farmed-sal...