ellen wickberg wrote:
> Nick Cramer wrote:
>> Sqwertz > wrote:
>>
>>> On 09 Dec 2007 07:21:34 GMT, Nick Cramer wrote:
>>>
>>>
>>>> Someone asked, in alt.food.sushi, if raw fish could be preserved in soy
>>>> sauce. What's the best way to preserve raw fish?
>>>
>>> So that it still tastes like raw fish?
>>>
>>> Salted and dried is the only way I know how. Most of the stuff I
>>> eat is also fermented. But I can't see either being suitable for
>>> use in sushi.
>>
>>
>> I would agree. Definitely not suitable for sushi or sashimi. Since
>> Musashi
>> didn't chime in, I thought I'd ask here. I immediately thought of bacalao
>> and pickled herring. I can't imagine what it would taste like being
>> soaked
>> in soy sauce! Maybe you use Korean aek jeot in your kimchee.
>>
> am I missing something? Freezing is one of the more common ways.
>
> Ellen
Sashimi is always made with fresh fish to my knowledge. I believe that
is the gist of what they're referring to, sushi and sashimi.

George