What’s worse, there is a decent chance at least one bear has, but there was no way for him to convince any other bear. All the right circumstances had to line up perfectly for that random campsite he ate at to have that specific meal be interrupted. And bear language doesn’t have the nuance to convey just how much better it was than raw.
It’s honestly really really easy. Probably the easiest way to prepare salmon. In the evening you take raw salmon fillet, you put plenty of sea salt on it, a tiny bit of sugar and hefty amount of dill. Put in the fridge. In the morning, it’s done. Slice it into nice slices and eat as is or put on rye bread with some onion. I never bother with the sauce, seems superfluous and just hides the salty salmon taste.
I don’t know what sort of restaurant would have it. Outside of some specialty Swedish kitchen or Nordic or Norwegian one, could be in some sea food one as an appetizer I guess? But almost always the ready made ones or even ones at restaurant go light on the salt and rely on the sauce. It’s much better imo when you make it yourself.
Bears know nothing, they haven’t even tasted it in the ultimate form, graved. Smoked is good too but those silly sods haven’t done that either. Pfft.
What’s worse, there is a decent chance at least one bear has, but there was no way for him to convince any other bear. All the right circumstances had to line up perfectly for that random campsite he ate at to have that specific meal be interrupted. And bear language doesn’t have the nuance to convey just how much better it was than raw.
“Graved”? What’s that?
https://en.wikipedia.org/wiki/Gravlax
If you ever get the chance to test graved salmon then I highly recommend it
What am I saying, “if you ever get the chance”, it’s so piss easy to make that I should’ve have just said “you should make it”
Thank you for the info, but I burn cereal. What type of restaurant would make this?
It’s honestly really really easy. Probably the easiest way to prepare salmon. In the evening you take raw salmon fillet, you put plenty of sea salt on it, a tiny bit of sugar and hefty amount of dill. Put in the fridge. In the morning, it’s done. Slice it into nice slices and eat as is or put on rye bread with some onion. I never bother with the sauce, seems superfluous and just hides the salty salmon taste.
I don’t know what sort of restaurant would have it. Outside of some specialty Swedish kitchen or Nordic or Norwegian one, could be in some sea food one as an appetizer I guess? But almost always the ready made ones or even ones at restaurant go light on the salt and rely on the sauce. It’s much better imo when you make it yourself.
Okay, I may actually try this. Thanks again!