International Salmon Trivia Quiz

Answer: dill

Gravlax is raw salmon cured with salt, sugar and dill. Its name comes from the Scandinavian word "gräva" (related to the English "grave"), meaning "to dig". In fact, in the Middle Ages fishermen buried the salted salmon in the sand above the high-tide line, and left it there to ferment. Now the salmon is not fermented any longer, and the curing generally happens overnight. Gravlax is served as an appetizer, thinly sliced and accompanied with a dill and mustard sauce, with bread or boiled potatoes.

Dill is frequently used in the cuisines of Northern European countries, while basil, oregano and rosemary are associated with Italian cuisine.

Answer: Finland

"Lohikeitto" simply means "salmon soup"; its Swedish name (Swedish being one of Finland's official languages) is "laxsoppa". Unlike the fish soups enjoyed in Mediterranean countries, it generally contains milk or cream, as well as potatoes and leeks, and is seasoned with dill.

It is quick and easy to make, and a comforting treat in Finland's brisk climate. Though best if made with fish stock, water can be substituted.

Answer: bagel

Lox comes from "laks", the Yiddish word for salmon (related to Swedish "lax" and German "Lachse"). To make lox, a fillet of salmon is heavily salted, then cold-smoked; it is usually served in slices on a bagel (a ring-shaped, yeasted bread roll that is first boiled, then baked) with cream cheese ("schmear" in Yiddish), and garnished with sliced onion, tomato and capers. "Lox and a schmear" is a popular breakfast sandwich in American Jewish cuisine, especially in New York City.

Brioche and baguette are both breads of French origin, while bannock is a kind of flatbread from the British Isles.

Answer: cedar

Single portions of salmon on a small cedar plank can be found in the frozen seafood section of most US supermarkets. The wood should be soaked in hot water (or also wine, sake or cider) for about 15 minutes, so that upon cooking the moisture will rise out of the plank and infuse the fish with the unique aroma of cedar.

This technique has been used by the Native American inhabitants of the Pacific Northwest region (the states of Oregon and Washington) for centuries, though it was first documented in Fannie Farmer's iconic "Boston Cooking-School Cook Book" (1896).

Answer: tourtière

While tourtière is made with minced meat (pork, veal or beef), potatoes and onions in a pastry crust, salmon pie - popular in the coastal areas of Canada and New England - replaces meat with salmon, and may also include eggs. Away from the coasts, fresh Atlantic salmon may be replaced by canned salmon. Another variant of salmon pie is found in Ireland, where it is topped by mashed potatoes and has no crust.

The three incorrect choices are also traditional French Canadian dishes or condiments.

Answer: Hawaii

Commonly served as a side dish at Hawaiian luaus (traditional feasts), lomi-lomi salmon is made with diced salmon, tomato and green or Maui onions, and always served cold. Though introduced to the islands by early Western sailors, the dish has become ingrained in Hawaiian food culture. The name "lomi-lomi" means "to massage" (or, in this case, to mix the salmon with the other ingredients by hand), and also denotes the traditional massage practice of Hawaii and other Pacific islands. A similar dish, which has become very popular in the US, is poké, which is often made with tuna.

Answer: carpaccio

Created in 1950 by Giuseppe Cipriani, the owner of Venice's famed Harry's Bar, carpaccio was named after Venetian Renaissance painter Vittore Carpaccio, whose work featured distinctive red tones reminiscent of the colour of raw beef meat. In the following years, the dish became so popular that its name was extended to preparations made with other kinds of meat or seafood. While meat-based carpaccio is generally served with shaved Parmesan, seafood-based carpaccio is simply served with a dressing of salt, pepper, olive oil and lemon juice (or vinegar); rocket (arugula) is often added to the dish. Besides salmon, swordfish and tuna are often used for fish carpaccios.

Calamari is Italian for squid, carbonara is an egg-based pasta sauce, and calzone a stuffed, savoury turnover.

Answer: wasabi

Wasabi paste is made from the rhizome of Japanese horseradish (Wasabia japonica), a plant that grows wild in mountain river valleys all over Japan. In high-end restaurants, the rhizome is finely grated and the paste is mixed just before serving to preserve its flavour. Wasabi is also found as a dried powder, or ready to use in squeezable tubes or pouches. Like hot mustard, it stimulates the nose rather than the tongue.

Other traditional condiments served with sushi and sashimi are soy sauce (shoyu) and pickled ginger (gari). Ramen are wheat noodles generally eaten in soup, and tempura are fritters.

Answer: teriyaki

In Japan, teriyaki is a cooking method used mostly with fish, such as salmon, tuna and mackerel; in the West, it is also used with meat. "Teri" refers to the shine given by sugar to a dish, while "yaki" means "grilling" or "broiling". The traditional teriyaki glaze, made with soy sauce, sugar and mirin (a kind of sweet rice wine), is brushed over the meat or fish several times while cooking. Bottled teriyaki sauce is found in most supermarkets, in the US and other Western countries; however, it is easy to make at home.

Hibachi is an iron hot plate, yakitori a dish of skewered chicken, and kaiseki a traditional multi-course Japanese meal.

Answer: Chinese New Year

Also known as "lo hei" or "Prosperity Toss", yusheng consists of strips of raw fish (often salmon), shredded vegetables, and various sauces and condiments. Due to "yusheng" (raw fish) being a homophone of the word meaning "abundance", this salad is considered a symbol of prosperity. Chinese migrants from the southern Chinese coasts imported this very old tradition to Southeast Asia (Malaysia, Indonesia and Singapore).

The salad is mixed at the table, with the various ingredients being brought separately, then added together and tossed in the air with chopsticks for good luck.

The modern version of this dish is said to have as many as 27 ingredients. The Chinese New Year is celebrated in the first 15 days of of the first lunar month of the year, marking the end of winter and the beginning of the spring season.