Salmon with sauce ravigote

The Salmon we normally eat is Norwegian farm raised.  If you live in a country that doesn't have rivers to bring salmons, and you can still buy them, they are Norwegian.  Recently, there are a category of farming fish called even "Organic".

I always wondered why people like eating Salmon raw as Sushi or Sashimi outside of Japan.  In Japan, people hardly eat raw Salmon, because they often have parasitic insects.  Most of the river fish and mackerels have insects who severely attack your stomach, the pain is so harsh, we don't eat them sashimi, but with salt and vinegar.  I've started to think that maybe because those farming fish do not come up the rivers, they don't have insects.... yet mackerels do so I don't exactly know why.

Farmed salmon are fat and have strong smell.  Therefore, I like to eat them salted.  I think it's even better if I can smoke them lightly.

香港ではサーモンの寿司や刺身がとても人気がある。こちらのサーモンはノルウェー産の養殖だ。養殖だから寄生虫がいないのか、生食することに抵抗がないようだ。日本人はシャケを生食することはあまり無いので、香港でとても不思議に思ったものだ。生食が可能かという以前に鮭は刺身で食べて美味しい魚ではないと思う。第一とても生臭いし、身がしまっていない。

鮭は塩をした後にスモークするか、日本流に塩シャケを軽く乾かして、焼いて頂くのがやっぱり一番美味しい。写真は甘塩鮭のラビゴソース。ラビゴソースはヴィネグレット（ヴィネガー、マスタード、オリーブオイル）にケッパー、ゆで卵、パセリ、エシャロットのみじん切り、レモンの絞り汁を入れたもの。強い酸味が脂っこい身を引き締めてくれる。