Improved Salmon.

Improved Salmon

Andre Willers

14 Apr 2013

“Something fishy by another name smells just as sweet”   with apologies to Shakespeare .

Synopsis :

We create a low cost , but even tastier alternative to salmon or fish .

Discussion :

1.Fresh fish is tasteless . Taste is added by sauces , smoking , grilling ,etc  . It is just a protein bulking agent .

2.We use medium firm tofu as the bulking agent . See Appendix I and Appendix II for nutritional comparison .

3.Add the tastes by liquid smoke , fish sauces and preparation .

 

4. Smoked Salmon :

4.1Slice two thin layers of tofu  . (About 2x50 g) onto a platter .

4.2 Punch them full of dense holes with a fork .

4.3 Smear with Liquid Smoke and Fish Sauce (Garum or Thai) to cover both surfaces . More is not better here .

4.4 Sprinkle with sea salt if you’re feeling fancy .

4.5 Slap together . Press lightly and evenly . Ready to eat (tofu has already been cooked) , or better if refrigerated overnight .

Can also be fried , roasted or baked .

4.6 Cost : Tofu = about R30/kg , salmon = about R300/kg .  A factor of 10 . Significant . The costs of the sauces are minimal .

5. Hyper tastes :

5.1 We want something better than taste limitations thousands of years old .

See http://andreswhy.blogspot.com/2008/09/hypertaste.html  , http://www.senomyx.com/  , http://en.wikipedia.org/wiki/Senomyx

Still a lot of yakkity-yak , and nothing I can buy .

5.2 Still , try the old standby -  capsaicum .  Chillies , curry , etc .

5.3 If you are going to heat it above 120 C , paste it with some sugar . This is to enable the Maillard reaction .

5.4 Try some of the more pungent fungi : blue cheese , or limburger for the limber and fleetfooted .

5.5 The really adventurous can sprinkle on some formic acid . See why in http://andreswhy.blogspot.com/2013/01/training-immune-system.html .  This is not for the faint-hearted . Regardless of what you add . It will amplify anything .

 

6. Now I just have to find some volunteers . Sticking  my tongue out at the mirror does not seem to help . I can see all the little papillae frantically waving “No-no!”

     Oh well .

 

7. ”Don’t put your daughter on the stage , Mrs Worthington”  Noel Coward .

These days with hi-tech celebrity chefs and really risky cooking , the kitchen is far more risqué than the stage .

And that is before eating the food .

 

Bon appetit.

Andre

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Appendix I

http://www.soya.be/nutritional-values-of-tofu.php

Nutritional values of tofu

Tofu is an excellent source of high quality protein and and contains some B-vitamins. If calcium sulphate is used as coagulant then the tofu will be rich source of calcium. As all whole soya products, tofu also contains isoflavones.

Nutrional values of tofu (per 100g):

Water	83.7	G
Energy	77.0	kcal
Energy	322	kJ
Protein	8.0	G
Fat (total lipid)	4.5	G
Fatty acids, saturated	0.65	G
Fatty acids, mono-unsaturated	0.99	G
Fatty acids, poly-unsaturated	2.5	g
Carbohydrates	3.0	g
Fiber	0.4	g
Ash	0.84	g
Isoflavones	35.0	mg
Calcium, Ca	162.0	mg
Iron, Fe	1.45	mg
Magnesium, Mg	46.0	mg
Phosphorus, Mg	147.0	mg
Potassium, K	176.0	mg
Sodium, Na	8.0	mg
Zinc, Zn	1.0	mg
Copper, Cu	0.24	mg
Manganese, Mn	0.72	mg
Selenium, Se	9.4	µg
Vitamin C (ascorbic acid)	0.20	mg
Thiamin (vitamin B1)	0.093	mg
Riboflavin (vitamin B2)	0.10	mg
Niacin (vitamin B3)	0.01	mg
Panthotenic acid (vitamin B5)	0.065	mg
Vitamin B6	0.061	mg
Folic acid	33	µg
Vitamin B12	0.0	µg
Vitamin A	1.0	µg
[Source: USDA Nutrient Database for Standard Reference]

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Appendix II

http://www.fatsecret.com/calories-nutrition/generic/salmon-raw?portionid=50737&portionamount=100.000

Nutrition Facts
Serving Size 100 g
Amount Per Serving
Calories from Fat 53 Calories 146
% Daily Values*
Total Fat 5.93g		9%
	Saturated Fat 1.26g	6%
	Polyunsaturated Fat 1.992g
	Monounsaturated Fat 2.134g
Cholesterol 45mg		15%
Sodium 46mg		2%
Potassium 423mg
Total Carbohydrate 0g		0%
	Dietary Fiber 0g	0%
	Sugars 0g
Protein 21.62g
Vitamin A 0% Vitamin C 2%
Calcium 4% Iron 3%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrition Values are based on USDA Nutrient Database SR18

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