Salmon suggestions

[Sakurai Takamori]

Greetings all,

quick plea for help.
I have a potluck tavern event coming up this weekend.
Work is nuts and my wife is out of province on business so I haven't had much time to dig up a period Japanese recipe and road test it at home.

Have a few ideas based on previous posts but was wondering if anyone had some surefire, dummy-proof suggestions for a dish I can bring.

Whole salmon is on sale in my neck of the woods.
A while back in a feast thread someone mentioned whole fish at each place setting would be a familiar sight at a formal meal.

Anyone have suggestions for period preparation of said fishy.
Ordinarily I'd make a foil packet, stuff the fish's interior with coarse salt, fennel, slices of lemon/onion, salt and pepper the top and douse in white wine. Pop packet into oven or onto BBQ and poach the bejeezus out of it.

I doubt I can get away with offering that as a period Japanese dish!

Anyone have any experience with salmon recipes in period??

All help appreciated


YIS

Sakurai Takamori

[Tatsuyama Hideyoshi]

hmmm, a whole fish for each person may be overkill for a potluck. Maybe i am wrong. A whole mature salmon could easily feed several people. Of course the size of said feast in regards to number of attendees might also sway the idea.

I know this is not necessarilly answering your inquiry, i just thought i might bring it up just in case.

Yoshi

[Sakurai Takamori]

Oops.

Sorry...to clarify.

I rembered whole fish per person from a thread......saw ad for fresh whole salmon....figured I'd do one whole fish for everyone if I can find the appropriate way to prepare it.

Eyeing a bottle of cheapo sake in the cupboard and thinking of lightly baking salmon after generous glug of sake onto it... and serving with rice and a miso-based soup.....

Still need inspiration

Sakurai Takamori

[Tatsuyama Hideyoshi]

I have searched the net for some sort of period japanese way of prepareing the salmon, but i have not found much. Unfortunately my cooking expertise is very western and very modern.

Please share any info you have for this should you find any. I am interested also in the subject of period japanese cooking. And salmon is a very wonderful fish to use in recipes.

Yoshi

[Otagiri Tatsuzou]

I can give you little advice on period preparations.
However ...

Broiled Salmon - (Sake No Miso Yaki)
www.fooddownunder.com/cgi-bin/recipe.cgi?r=36968

Salmon in Bamboo Leaves - (Sake no Kobu Mushi)
www.wwsb.com/news/recipes.asp?which=431

[Saionji Shonagon]

www.geocities.com/anne_liese_w/Japanese/japrecfish.htm#Sake

EDIT - The only source listed on this page is "Homma". When I Googled that name, I got a hit on a book called "The Folk Art of Japanese Cooking."

In other words, I don't know how old this recipe actually is.

Amazon link to this title:
www.amazon.com/Folk-Art-Japanese-Country-Cooking/dp/1556430981

[solveig]

Noble Cousin!

Greetings from Solveig!

veejay said:

Whole salmon is on sale in my neck of the woods.
A while back in a feast thread someone mentioned whole fish at each place setting would be a familiar sight at a formal meal.

Think more of a red sea bream.

Anyone have suggestions for period preparation of said fishy.

Easiest is probably "shioyaki". Basically, salt the fish with coarse sea-salt and broil. Small fish are sometimes compleatly covered with coarse salt.

Regardless. Ryorimonogatari says that salmon is prepared either as: yakimono, namasu, sushi, hararaju, or kamaboko. Of these, folks will probably appreciate yakimono the most.

[Sakurai Takamori]

My thanks for the suggestions.

In the interests of time (as in I have none) I think I'll simply prepare a selection of grilled stuff on sticks: pork, beef, salmon and tuna chunks either rubbed with salt or marinaded in various goodies and then flash grilled on site and served with wack-o-rice and (if I can get to it) a nice soup.

I can see I have to clear my decks of all the other projects floating around and devote some time to the cooking side of things....I have our Shire's 20th anniversary war camp coming up Labour Day weekend and have promised I'd try to handle the opening night meal......
We have a bunch of noble visitors (which given our isolation is a really big deal) so I'd love to knock their tabi off with a good period spread.

again, my thanks as always for the help.

Sakurai Takamori