Join the Friendly Friday Blog Challenge
For the next two weeks, the Friendly Friday Blog Challenge asks for you to share a story, photographs, poem or recipe on the theme: Something Fishy. You are very welcome to join in.
Think fish markets, lobsters, fishing tales, the one that got away, graffiti art, food or travel photography, even something suspect or mysterious can fit with this theme. Make it your own!
Tokyo Fish Markets Fishy Street Art

The Friendly Friday Blog Challenge instructions fully explain how to join in. Don’t forget to pingback this post and leave a comment below, so I can find your post.
Here is my contribution for Something Fishy.
Fishy Dishes
During my formative years, as many Aussie families could attest, Salmon dishes hadn’t extended beyond one’s elderly Aunt Betty’s, “Salmon Patty.” For the uninitiated, salmon patties are a slightly bland salmon and mashed potato concoction. For the most part, Australian cuisine hadn’t spread its wings beyond the ‘meat and three veg’, until well after the seventies.
Unless your family was into crabbing or regular fishing trips, like my former neighbour who served up this delicious smoked fish and Red Claw lunch one day, you might not be tempted by seafood at all. But I can’t really understand that! It matters not whether it is Barramundi, Salmon or Mussels, there isn’t any seafood I don’t like.

Ten or so years ago, Norwegian Gravlax, entered my life. I was visiting a Danish friend who was teaching me how to string a loom for weaving, (which had nothing to do with salmon), and she kindly offered me a smoked salmon and lettuce sandwich for lunch. It was humble and it was delicious. I was hooked. I had to have more.

Norwegian Gravlax
Gravlax tastes like a cross between salmon sashimi (imagine it with the addition of seasoning from salt, plus fresh herb flavour), and the smoked salmon slices you buy at stores – but minus the smokey flavour, because smoked salmon, is, [of course,] made by smoking salmon.
It’s not too salty, the flesh is not overly cured i.e. still nice and moist. But it’s cured enough to be easily sliceable into thin pieces, (which is virtually impossible with raw fish). It’s salty enough that you’ll want to eat the slices plain, but not too salty that you’ll need to guzzle a glass
Most of the salmon, that is produced in salmon farms, is thought to be highly toxic. This is due to the techniques required to produce it according to a documentary on YouTube. Some varieties of FARMED salmon they consider especially so. The farmed salmon can and may infect, wild populations as well.
Although this revelation concerns this salmon zealot, I’ve only discovered the delights of eating smoked salmon a mere decade ago, so I’m thinking I am not about to give it up, yet, especially at my stage of life.
It’s All About the Salmon
So where do you find the best Salmon?
Sweden? The very best I’ve eaten was a Salmon dish in Stockholm, with Swedish friends. A melt-in-the-mouth fillet topped with a berry-based sauce that can only be described as sublime perfection.
Surprisingly enough, the next best salmon dish, I’ve eaten, was a pan-fried Tasmanian Salmon fillet I selected from a local restaurant’s menu. Again, it was – perfection.

Many Scandinavians love eating Salmon, so I can easily blame my Nordic genes, for my present addiction. Finns have a hundred different varieties of this fishy beast to try, as I discovered in Helsinki, one day.
Salmon Quiche, found in a Norwegian friend’s Women’s Weekly magazine, was more popular with visiting guests, than it was with my children, as was a Salmon pie recipe shared by a fellow Australian School-Mum.
Needless to say, I loved them both.

Some folks enjoy Salmon soup, which I found to be quite similar to a creamy seafood chowder I was served in Wellington harbour one year, but the Finns adds a flavour to die for. It must be the fresh dill or the cold waters of the Baltic region? Here’s the one I tasted in Finland.

By now, you have probably figured salmon, smoked or otherwise, had me in its grasp. Each time I ate it, I liked it more and more. So much so that I experimented with making my own Gravlax.
How to Make Your Own Gravlax
A rose gold lump, formerly knows as a marine creature, sat curing in the refrigerator, under a cleaned bluestone rock, for 3 days. It had been doused with black pepper and enough salt to clog several arteries. The rock was to compress it, (apparently). Here is the recipe I followed:

Gravlax Recipe
- Mix equal parts salt + sugar (combined) to 50% of the weight of the salmon.
- Coat a fresh fillet of salmon liberally with the salt and sugar mix
- Top with loads of chopped fresh Dill, or herbs of your choice.
- Place a cleaned, heavy weight, such as a rock, a paperweight or marble board, on top.
- Leave, loosely covered, in the fridge for 24 hours to cure; 36 hours for medium; 48 hours for hard cure. [I chose the medium time frame.]
- Slice with a very sharp knife into wafer-thin slices and serve.
Next Friendly Friday Blog Challenge
Sandy, from The Sandy Chronicles, will announce the next theme for the Friendly Friday Challenge over at her blog, in two weeks time.
Until then,
Fishy Cheers from Amanda
My contributionhttps://philosophyvia.photos/2021/04/13/fish-statue/
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These Friendly Friday Challenges seem fun, thanks! A little about me, I started blogging/ created my website a little over a month ago. I am a 30 year old mom of 2, married to my high school sweetheart. I’ve always enjoyed making things, and my website is a growing collection of those things and other cool things I have found. Here is my spin on Something Fishy https://allthecoolthings12.wordpress.com/2021/04/14/something-fishy-personalized-cups/
Hopefully you enjoy it 🙂
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Hi..I was fascinated by the Fish Story…enclosing my story https://travtrails.com/2021/04/15/fishtales-hong-kong/
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The pingback needed an added space before https: Trav trails. I have edited so hopefully it will work. Thanks so much for joining in on Friendly Friday.
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Thanks…
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Hey Amanda!
I’m afraid I’m not a fish fan, but I do love the Fish Mural – that is so fun!
Anyhoo, here is my contribution to our Fishy Tales:
https://touringmybackyard.wordpress.com/2021/04/15/something-fishy/
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So you don’t eat seafood at all, Ju-Lyn?
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Generally, I don’t eat meat or seafood. But I do love many squid/cuttlefish/octopus dishes, so if someone presents it, I will have it.
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Calamari is delicious, as is marinara.
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And I love both! just as long as I am dining with someone who is happy to eat the mussels & other goodies in the marinara!
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thanks for the like on my comment!😊 pls drop a like with comment on my post too if u like it..
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https://wp.me/pcWlAb-16
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Awesome recipe for the challenge.
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To be part of the challenge, I posted on my blog a very popular recipe in Portugal of Codfish with Cream (Bacalhau com Natas). Here is the link:
https://michelegoesglossy.com/2021/04/15/friendly-friday-blog-challenge-something-fishy/
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Fantastic. Seafood recipes are always welcome!!
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Recipes galore! Well done Sheree. Very fishy indeed!
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Hi Amanda, What a wonderful post. Salmon is my favorite fish. Yum! I need to spend more time on your blog. You are so versatile! I am linking this post to an interview I’m publishing tomorrow in which the interviewee mentioned your challenge. I have a series of challenge host interviews, and I’d be honored if you’d let me interview you about your challenge. 🙂
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Hi Marsha! Thanks so much for the invitation and it is delightful that you are interested in my blog. I would be honoured to be the subject of an interview! Thanks for the opportunity. You will find my email under the contact page.
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I left you a comment on your contact form. It didn’t come up for me when I clicked on Google Chrome. No worries, I’ll just wait until you email me.
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HI Marsha, I just received a notification come through. The email addy doesn’t show on the contact form for security anti-spam reasons. I assume that is what you meant when you said “it didn’t come up for me?”
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That’s what I meant. I don’t like those choices come up and opens up another window when I already have my email open. Too many open tabs! 🙂
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Yes. Too many open tabs do drain one’s computer speed!
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Thanks for the pingback. A great interview with Sarah – good one, Marsha.
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