Oishinbo - Vol. 30 Ch. 278 - Salmon Showdown!! (Part 2)

[MangaDex]

 

[LavTheBurger]

I totally understand the disqualification laid out. I feel the judging should be over taste, but I get it. Dan continues to suck.

I'm Swedish, so I DO love Gravlax since I was little, which is dillcured salmon. So like, I dont think salmon should be ignored as a dish just cus its not been cooked with heat, its plenty tasty smoked or cured. I do think serving it RAW raw is justifiably iffy.

 

[TakesatoKeita]

And here it is, arguably Yuzan's most BRUTAL verbal beatdown on Yamaoka yet in the story! But at least, there's a good reason for Yuzan to do that, even though the way he does it to Yamaoka is understandably brutal.

But above all, I think Dan is an outright scumbag here.

It's clear he only gives that suggestion with hopes that no one will stand in his way in getting Kurita all for himself anymore by getting rid of Yamaoka, all while putting on a righteous and innocent face.

 

[feignedremoteness]

hmm, I was thinking in the last chapter that salmon belly skin might be the best thing to serve. it’s definitely the most indulgent part of the meat

I love eating salmon sushi though. I wonder if they found a safer way to serve it?

 

[maddery]

Thankfully Kurita stood up and defended Yamaoka. Take that Dan!

Also, considering Yamaoka's knowledge on food, how could he made a blunder here?

 

[TakesatoKeita]

hmm, I was thinking in the last chapter that salmon belly skin might be the best thing to serve. it’s definitely the most indulgent part of the meat

I love eating salmon sushi though. I wonder if they found a safer way to serve it?

Ever eaten a salmon shiozake? The reason why it's so addicting (for me, at least) is that you get to eat the perfectly grilled salmon alongside its succulent skin, even though you only season the salmon with something like salt.

I think the popular practice is to completely freeze the fish at -4 degrees Fahrenheit (-20 degrees Celcius) for 7 days before serving it as sushi/sashimi to kill the parasites. If they somehow found a safer way to serve it now, I might need to research more on it.

Also, considering Yamaoka's knowledge on food, how could he made a blunder here?

There's a reason why he served the salmon raw here; it's in the next chapter (even though he certainly didn't expect to get blasted and cornered by Yuzan that much in this match).

 

[maddery]

Ever eaten a salmon shiozake? The reason why it's so addicting (for me, at least) is that you get to eat the perfectly grilled salmon alongside its succulent skin, even though you only season the salmon with something like salt.

I think the popular practice is to completely freeze the fish at -4 degrees Fahrenheit (-20 degrees Celcius) for 7 days before serving it as sushi/sashimi to kill the parasites. If they somehow found a safer way to serve it now, I might need to research more on it.


There's a reason why he served the salmon raw here; it's in the next chapter (even though he certainly didn't expect to get blasted and cornered by Yuzan that much in this match).

Did he have amnesia or what? He should have expected his father to react like that.

 

[d_a_renoir]

Looked up when this manga chapter specifically came out and it was like 1990-1991, and Norway only started trying to market their parasite-free salmon in Japan in 1985 or so. I guess that at the time of creation, the Norwegian salmon isn't widespread yet in Japan (or the author just didn't know about it somehow), because Yamaoka's solution is not "this is a certified parasite-free Norwegian salmon".

Also another thing, trout was commonly eaten raw since the Edo period, with raw trout sushi being something that apparently was loved by one of the shogun. So I was curious if Yamaoka could've used trout instead, or if they would be like "no, salmon and trout are different, so you can't do this".

hmm, I was thinking in the last chapter that salmon belly skin might be the best thing to serve. it’s definitely the most indulgent part of the meat

I love eating salmon sushi though. I wonder if they found a safer way to serve it?

Apparently the raw salmon for sushi are Norwegian-sourced. Something about where it's from (Atlantic vs Pacific salmon) or how it's farmed/processed makes it safe and parasite-free.

 

[LavTheBurger]

Looked up when this manga chapter specifically came out and it was like 1990-1991, and Norway only started trying to market their parasite-free salmon in Japan in 1985 or so. I guess that at the time of creation, the Norwegian salmon isn't widespread yet in Japan (or the author just didn't know about it somehow), because Yamaoka's solution is not "this is a certified parasite-free Norwegian salmon".

Also another thing, trout was commonly eaten raw since the Edo period, with raw trout sushi being something that apparently was loved by one of the shogun. So I was curious if Yamaoka could've used trout instead, or if they would be like "no, salmon and trout are different, so you can't do this".


Apparently the raw salmon for sushi are Norwegian-sourced. Something about where it's from (Atlantic vs Pacific salmon) or how it's farmed/processed makes it safe and parasite-free.

Given how the author has been kind of consistent on his whole " Imported food is bad cus its laced with (things) " thing, I wouldnt be surprised if he simply didnt trust Norwegian salmon at the time so he went for Japanese Salmon instead so the battle would work out as it did.

 

[d_a_renoir]

Given how the author has been kind of consistent on his whole " Imported food is bad cus its laced with (things) " thing, I wouldnt be surprised if he simply didnt trust Norwegian salmon at the time so he went for Japanese Salmon instead so the battle would work out as it did.

Dude was also quite ignorant for all his pontificating, he's gotten a bunch of stuff wrong in multiple chapters and it's not just because new info/research came out 20 years after publication. He just got things really wrong, like not knowing that Americans are perfectly familiar with Rock Paper Scissors. Like, can't he be bothered to go out and find a random American to ask? Surely there were some out there even back then.

To be fair, it may not be his fault if he didn't know about this salmon thing, because the effort to normalise raw salmon as sushi and sashimi did take a few years, but point still stands. Dude can be very appallingly ignorant about simple things.

Or maybe he did know, but chose to ignore it for drama sake, and he needed Yamaoka to lose this. A lot of the plot decisions he chose in past chapters have been illogical too, but it's all for the sake of The Drama.

 

[Diabeetiz]

The raw raw salmon you eat nowadays are pretty much or Norwegians. Idk how Yamaoka is gonna rebuke this since the threat is real, you should always go for deep freeze fish to kill off the parasites

 

[feignedremoteness]

ooh, thanks for the info. I wonder if it’ll get harder to find sushi-quality salmon soon, since I’ve heard Norwegian salmon populations aren’t doing so well recently.

now I want to try salmon shiozake…I usually eat blackened fried salmon, and this sounds like an interesting way of cooking it. (croquettes with canned salmon are also good. I haven’t made them quite the way Kaibara does here though)

 

[TakesatoKeita]

now I want to try salmon shiozake…I usually eat blackened fried salmon, and this sounds like an interesting way of cooking it. (croquettes with canned salmon are also good. I haven’t made them quite the way Kaibara does here though)

Though salmon shiozake can often be seen as your standard and simple Japanese breakfast fare, I think it's one of the best ways to eat salmon Japanese-style because you get to eat the juicy meat and skin at the same time, even if it has relatively fewer ingredients than other dishes.

Even when there are other Japanese salmon dishes, I always eat salmon shiozake whenever I have the chance.

 

[LavTheBurger]

ooh, thanks for the info. I wonder if it’ll get harder to find sushi-quality salmon soon, since I’ve heard Norwegian salmon populations aren’t doing so well recently.

now I want to try salmon shiozake…I usually eat blackened fried salmon, and this sounds like an interesting way of cooking it. (croquettes with canned salmon are also good. I haven’t made them quite the way Kaibara does here though)

This the one I mentioned. Big favorite of mine as fishdishes go. Great on toast.
https://en.wikipedia.org/wiki/Gravlax

Different from the Lox (Salmon in swedish is Lax, or Lachs in german, so its a loanword) in America cus that one doesnt often use dill in the curing process, I read. Looks about the same though.

And true, the Norwegian salmon population is at a alltime low. 50% down from the 80's.

 

[TakesatoKeita]

And true, the Norwegian salmon population is at a alltime low. 50% down from the 80's.

Just read about the population drop through here, and yeah, it makes me really sad:

https://www.dw.com/en/norways-salmon-crisis/video-73759078
https://phys.org/news/2025-07-death-norway-wild-salmon.html

Though it kinda begs the question if Kariya (Oishinbo's mangaka) is still working on the manga today, I wonder how he'll preach, or even pontificate, his points of view on all these natural issues today.

Different from the Lox (Salmon in swedish is Lax, or Lachs in german, so its a loanword) in America cus that one doesnt often use dill in the curing process, I read. Looks about the same though.

The smoked ones look really delish, I always have a thing for smoked food stuffs. Can you find them easily outside of Nordic cuisine establishments, I wonder?

 

[LavTheBurger]

Just read about the population drop through here, and yeah, it makes me really sad:

https://www.dw.com/en/norways-salmon-crisis/video-73759078
https://phys.org/news/2025-07-death-norway-wild-salmon.html

Though it kinda begs the question if Kariya (Oishinbo's mangaka) is still working on the manga today, I wonder how he'll preach, or even pontificate, his points of view on all these natural issues today.


The smoked ones look really delish, I always have a thing for smoked food stuffs. Can you find them easily outside of Nordic cuisine establishments, I wonder?

I am not sure. In stores, no clue (Assuming you are in America, and im in Sweden), but I guess if you have a smoking room or can cure/brine it, its easy to make at home. I suppose in Minnesota, where theres the largest Swedish-American influx of people, itd be prevalent enough. I mean, I assume. Lox would be easy to find in New York, and thats pretty much just smoked salmon.

As for how he'd preach, I dont know. He is VERY stubborn, which is kind of a huge reason his hiatus is still in effect. He has chosen to not apologise for his takes about the nuclear reactor incident stuff, as I recall.