Promoting salmon for sushi

GO into most sushi restaurants in Singapore, and you are likely to find salmon sushi on the menu. You would think that this would be the same in sushi restaurants in Japan, but that is not the case.

Despite its popularity as a sushi topping, salmon is a relatively new ingredient for sushi, as it was rarely eaten raw or seen in sushi bars in Japan until the 1980s.

Because the quality of Pacific salmon that was available to Japan then could only be served grilled, fried or smoked, as it was not of the quality that could be eaten raw, the main option for sushi and sashimi then was tuna.