Salmon burger: Difference between revisions
m Date maintenance tags and/or general fixes: build X1, added wikify tag |
rm prod after restoration; prod contested at WP:REFUND |
||
| Line 1: | Line 1: | ||
{{Wikify|date=October 2010}} |
{{Wikify|date=October 2010}} |
||
{{Proposed deletion/dated |
|||
|concern = article is full of rather preposterous claims with no references; possible self-promotion or hoax |
|||
|timestamp = 20101021235614 |
|||
}} |
|||
{{Unreferenced section|date=July 2010}} |
{{Unreferenced section|date=July 2010}} |
||
Revision as of 08:03, 29 October 2010
 | Template:Wikify is deprecated. Please use a more specific cleanup template as listed in the documentation. |
 |
First served in Tsawwassen, British Columbia, Canada, in the early eighties[citation needed] and now served in all of Canada, the "original salmon burger" was invented by Peter A. Jensen.[citation needed] It is made from lightly chopped salmon, seasoned with dill weed, salt, pepper, dill pickle juice and worcester sauce. It is formed into patties and frozen. There are no fillers or binders in this version as the freezing holds the burger together, and by cooking it while still frozen, the cooking process will create the binding of the patties. Mr Jensen, a renowned fishmonger in the area, would scrape with a spoon, the carcasses of the salmon he had previously filleted, to remove the flesh. So popular were the burgers locally that patrons would compete with each other to see who could consume the most in one sitting.[citation needed] The record was captured by a Tsawwassen resident, Peter Jack in 1998, and still stands today at seven.[citation needed]
References
 | This food-related article is a stub. You can help Wikipedia by expanding it. |