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Originally Posted by DontH8Me
Are you by any chance single and male, Glitch? If so, you go to the head of the line with that recipe! Sounds so good. Do you make it with the entire length of the fillet from the fish? I am trying to imagine how thick the roll should be and I am guessing it depends on how long the fillet of fish is.
That stuff about the salmon/parasite thing is interesting too - I eat raw salmon nearly every week, and hadn't noticed anything growing around my person that looked like a parasite - is it possible that the occurrence of this is extremely rare? I have heard about a fish-borne parasite that can attack the cornea, but I think that was fresh water fish.
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As a matter of fact, I am both single and male. I love good food, and salmon is a particular favorite of mine. Farmed salmon in particular are very susceptible to parasitic infections. Wild salmon, much less so, but they still get infected. Like I mentioned above, I check the salmon I catch to see of the sea lice are still alive. If they are, then the salmon hasn't been in fresh water for more than 3 days since fresh water kills the sea lice. A lot of these parasites are harmless to humans, but it is always a good idea to cook or smoke the fish just to be sure. More protein!
Yes, use the entire length of the fillet. If it tapers toward the tail you can cut it so that it is more square, but it isn't necessary since you will be slicing the rolled salmon into medallions after you cook the salmon.
I found that the thinner the fillet, the easier it is to roll. Fillet's thicker than 1/4" have a tendency to break when you roll them. The size of the roll won't matter. 20 to 25 minutes in a 350°F oven should be long enough to cook it through completely.
Enjoy!
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