Raw salmon

We recently test-paired the Mikeller Nelson Sauvin Brut with a French Sauvignon Blanc, and they were nearly seamless, they had so many flavors in common.

 

Salmon raw is rather sweet and fatty and there's no wasabi in your dipping sauce so that's rather savory. I'd go with something light on the malts but with a decent palate scrub such as an unfiltered American wheat or an IPA with bright citrus hops.

 

The Nelson Sauvin sounds like a good idea as does a saison, but you might want to try it with a good clean bitter if you can. I had a plate of pickled veggies alongside a nice bitter at a local brewpub and it was an amazing pairing. My vote would be to try it with Bitter American from 21st Amendment if you can find it locally.

 

Yes, that's what i cam here to post !!

 

So would ginger and wasabi, yet they are standard with sushi.

 

Ginger is meant to be eaten between different kinds of sushi to cleanse the palate from what I've heard. Eating it with sushi is an American thing (not that it's bad, I do it too sometimes.) #sushiadvocate

 

Correct, and wasabi and soy sauce are meant to be used in small amounts to enhance, not slathered on to drown like most people do.

If you drink an IPA with raw salmon you're not going to taste much of the salmon, just as you wouldn't if you slathered wasabi all over it. Sure people can do either if they want, but if your goal is to actually taste the salmon then why would you?

 

I want to taste the salmon but I can't handle too much of the rawness so I need a strong hoppy ale to tone it down. Not a lot of people can handle the taste of raw food, especially when they don't grow up with it.

 

If anything, it'll work well to cut through the fats and oil from the salmon between bites. Bitter melon salad would be an awesome side to it.

 

I would try go with a Saison or a Pilsner such as Prima Pils or Brooklyn Pilsner. If your using a lot of Wasabi a moderate IPA would be nice.

 

I could imagine the tannin in that red wine completely overpowering the fish, in terms of both flavour and texture. How bad was it?

 

Great wine, awful pairing. Fatty fish like salmon, mackerel, bluefish & tuna deserve a dry or semi-dry white wine with some astringency. I prefer red wines with most proteins, but never has salmon worked out. My favorite beers with salmon (and also used to poach it in) are wheat beers like hefeweizen or wits; a clean pils, or helles.

 

Golden Ale, preferably one with some mild citrusy hop character.
Standard American Lager or Dry Lager, as neutral tasting as possible - like Asahi.
Cream Ale
Munich Helles
Czech Pilsner, on the less hoppy side of the style. Czechvar/Budvar instead of Urquell, for example.
Hefeweissbier
Kolsch
Witbier
Belgian Strong Pale Ale
Saison

I know this is beeradvocate, but I do think a crisp dry cider would be appropriate.

A light-bodied and low tannin red wine might work as well. Like a Beaujolais Nouveau. A heavier and more aromatic white could work as well, as in Gewurztraminer or Muscat d'Alsace.

 

DFH Pangaea might go well.

 

I agree on the idea that an IPA would kill sushi. I would go for a clean, simple pilsner.

 

raw fish pairs well with green tea, why not try the Stone Green tea IPA collab?