danseur wrote:

Dan Logcher wrote in message ...

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.


i got the impression that the original poster wanted to work with
local items caught in nearby waters.

Could be. I would round out the assortment with a few easy items,
as well as the local selection.

--
Dan