danseur wrote:

"Jessica Vincent" wrote in message link.net...

sake...which I am a bit leary of for home prep


if i could get a hunk of sushi grade salmon where i didn't have to
worry about parasites i'd have a party:

- i'd serve the belly tataki style with yusu kosho (which might be
hard to find in maine);
- broil the skin (leaving a little meat for flavor) for temakis;
- take the backbone, chop it into palm-width pieces, sprinkle them
with salt & pepper and broil them for appetizers;
- broil the collar & serve it with ponzu;

and i haven't even gotten to the filet yet.

If her fish monger is getting these other items, they might also be
getting sake and maguro to round out the selection. I can get them
around Boston, and I know they don't catch the salmon around here.

--
Dan