Just finished smoking the very dry year 2015 D&R A.P. Rimboche in a smooth dark brown, medium bend late 1950s Parker Super Bruyere 45 with a “4” in a circle billiard with a black vulcanite tapered stem.
Gack. -evil larf-Yep. To be clear, ive only done so with the salmon though, never done raw halibut, rockfish, or cod myself, although people regularly do so here. But with cod in particular the freezing is a must, as cod are notoriously wormy. It should actually be done in a commercial freezer to be fully safe.
Sockeye salmon in particular makes an excellent poke and/or sashimi.
You sez so so I believe it. All I know is that's what's branded on the pipe. Go figure....Holger Danske is a brand of pipe tobacco.. ?