Sujet : Re: Joan not Joan udon
De : chamilton5280 (at) *nospam* invalid.com (Cindy Hamilton)
Groupes : rec.food.cookingDate : 09. Jan 2025, 14:50:18
Autres entêtes
Organisation : A noiseless patient Spider
Message-ID : <vlok6q$3cqeu$2@dont-email.me>
References : 1 2 3 4 5 6 7 8 9 10 11
User-Agent : slrn/1.0.3 (Linux)
On 2025-01-09, Janet <
nobody@home.com> wrote:
In article <93d72229509384d319a22a5623890981
@www.novabbs.org>, dsi100@yahoo.com says...
On Wed, 8 Jan 2025 5:46:09 +0000, Bruce wrote:
On Wed, 8 Jan 2025 05:36:05 +0000, dsi100@yahoo.com (dsi1) wrote:
>
On Tue, 7 Jan 2025 22:36:14 +0000, Leonard Blaisdell wrote:
>
On 2025-01-07, dsi1 <dsi100@yahoo.com> wrote:
>
Dinner tonight will probably be salmon from bonny Scotland. Why
Scotland? Ah dannae ken.
>
>
Get some of that Alaska or Canada salmon. Way cheaper! Shipping.
>
I had some salmon for dinner. It tasted clean and fresh, not fishy and
scummy. That's always a plus.
>
A fish that didn't taste fishy? Are you sure it was a fish?
It was salmon packed with umami. The fish was marinated with teriyaki
sauce for about 20 minutes. The fish was slathered with Kewpie mayo and
covered with wasabi furikake.
>
No wonder it didn't taste like fish.
Mostly because it was farm-raised.
"Scottish Salmon is a premium farmed Atlantic salmon that is sustainably
raised off the coast of Scotland. The frigid waters and strong currents
produce salmon that are both strong and high in fat-content. Scottish
Salmon is one of the more mild flavored salmon on the market."
-- Cindy Hamilton
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