Gf and I finally said f* it and went full send on trying the farm raised salmon for sashimi.
Purchasing:
– We bought farm raised salmon that was either packed at most several hours before purchase, or asked the clerks for a fresh packed one.
– Picked cuts with the least miware/damage, fattier/leaner cuts depending on the mood
Processing:
– cut the package open and tested for smell/other concerns (e.g. visible worms, bones etc)
– if no concerns, cut into saku and cure with salt/sugar ~30-40 mins
– rinse cure off and pat dry
– slice for dish
What we've made:
– Sashimi
– Poke
– Rolls
– Nigiri
Discussion:
We're still beginners but have thoroughly enjoyed what we've made, no stomach issues or any problems after having done it a few times. Haven't had any issues with the Salmon even after a day (in the fridge). The salmon tastes clean, fresh, and if processed well can be smooth and buttery (more of a cut/knife technique thing) or meaty. Since you get the belly and loin, you can process as you wish!
Would love to hear any suggestions for what else we should make, try, or suggested improvement areas!
by Mawindule
5 Comments
Hell yes.
Looks awesome and wish I was brave enough to do this. I know there is always a lot of debate on this. Good for you guys to pull the trigger. What is holding me back is that I am worried I’d be the unlucky one and get a parasite from this not following the “guidelines”:
-4°F (-20°C) or below for 7 days (total time)
-31°F (-35°C) or below until solid, and storing at -31°F (-35°C) or below for 15 hours
-31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours
Thanks for sharing!
What are the white blobs in pic 3?
I’ve eaten plenty of Costco salmon sashimi and never had any issues as well
i’ve been wanting to try this. you bought the fresh ones in the big open refrigerated cases? if you could give the exact product name that’d be much appreciated as mine carries multiple types of fresh salmon