I changed my salmon supplier and he brought me an orange frozen salmon
I dont know if its gone bad or is it normal for a salmon to be orange.Please help!!!!
by Specialist-Target386
24 Comments
Middle-Apparatus484
Oof nope
Dwaas_Bjaas
Wild caught maybe. Farmed are typically more vibrant. I don’t like the black discoloration between the muscle tissue though. Perhaps someone else can explain if that is good or bad. Definitely hurts presentation
Trukzart
How did it taste? Smell?
LilMamiDaisy420
My dad caught a white salmon like this once up in Alaska… but, that being said… I don’t think that this is what that is.
It’s gone bad.
fleiwerks
That looks absolutely vile, but I’m no expert.
ialsodreamofsushi
Is this for you or a restaurant? Personal use, it’s your call. Probably won’t make you sick.
Restaurant, if you even have to ask this question you should quit. You don’t serve this.
LilWitsch
Looks like its been frozen too long- you can usually tell by the belly fat you see here being gray. I’m sure its fine, just not pretty.
Gold_Data6221
I personally can’t make a judgement having never worked in a sushi restaurant and don’t know the protocol. Having worked a seafood restaurant for a good chunk of my younger life… I would be upset; and don’t believe i would serve it unless it looked amazing cooked. If I couldn’t return it I would cover it in sauce and make it a special of the day. We need more eyes on this. Might be useful for seared salmon rolls/nigiri.
I would literally send the pics to my supplier along with a phone call asking if they would buy this if served as sashimi at a restaurant
stnigels
It looks like salmon that has been frozen, defrosted and then frozen again.
MidniteBlue888
I would NOT serve that to customers! You would be better off getting some temporarily from the grocery store! Yikes!
AutoimmuneDisaster
This is not a knock on op, but more of a warning, considering they may be trying to run a successful business.
My $0.02 is that if I was served this color salmon at a restaurant, regardless of the taste, I’d never go back. So if you want repeat customers, I’d consider setting this aside for personal use if you’re not going to return it to the supplier.
And if you don’t want it for personal use, then you definitely shouldn’t be selling it to customers.
engrish_is_hard00
Bake and make sammiches and or salad from
cuntdestrovja
What country is this from? Farmed?
One_Studio4083
This is my industry. Usually sushi uses farmed salmon which doesn’t need to be frozen to be served raw per the FDA.
Usually sushi customers prefer to use saku, which they usually cut from a whole filet (not from portions as is seen here). It would be difficult to get a good saku from these portions.
A lot of seafood wholesalers will freeze salmon getting a bit long in the warehouse before it goes bad and offer it at a discount. I assume that’s what’s happening here. If it weren’t slightly freezer burned it would probably be okay for cooking depending on smell, color, etc, after defrosting. But it’s freezer burned. 🫤
As it is, being a provider, I would not sell this product to ANY customer and would take a loss on it. If your provider knows you’re a sushi restaurant, I would recommend changing providers. I understand having a bad delivery every once in a while, but this shows a lack of understanding of your needs and overall QC issues.
BrisTing123
Jesus wept
Django2chainsz
Is this picture frozen? It’s not gonna look right if it is
Ancient-Chinglish
looks like that cheap Aqua Star salmon
KimCheeHoo
What kind of salmon is it ?
Traveller7142
That particular salmon looks bad, but that color is common for salmon
Specialist-Target386
Thank you for your replies!Really helped! I talked to my supplier and it was freezed for 7 days in -18 celsius since it was wild salmon.Even though he came and took it back and gave me fresh farmed salmon
RamenLoveEggs
Doesn’t look good to me
GrassfedBeep
This salmon looks like a prisoner of war
Strict_Kiwi_532
ewww as someone who has fished his whole life and often my family will freeze the extra fish. this looks like freezer burnt from being in a freezer for a few years. makes me sad when I find things like this in my parents freezer but they sometimes forget about it.
PristinePiscine
Me looking at the picture before reading anything else:
24 Comments
Oof nope
Wild caught maybe. Farmed are typically more vibrant. I don’t like the black discoloration between the muscle tissue though. Perhaps someone else can explain if that is good or bad. Definitely hurts presentation
How did it taste? Smell?
My dad caught a white salmon like this once up in Alaska… but, that being said… I don’t think that this is what that is.
It’s gone bad.
That looks absolutely vile, but I’m no expert.
Is this for you or a restaurant? Personal use, it’s your call. Probably won’t make you sick.
Restaurant, if you even have to ask this question you should quit. You don’t serve this.
Looks like its been frozen too long- you can usually tell by the belly fat you see here being gray. I’m sure its fine, just not pretty.
I personally can’t make a judgement having never worked in a sushi restaurant and don’t know the protocol. Having worked a seafood restaurant for a good chunk of my younger life… I would be upset; and don’t believe i would serve it unless it looked amazing cooked. If I couldn’t return it I would cover it in sauce and make it a special of the day. We need more eyes on this. Might be useful for seared salmon rolls/nigiri.
I would literally send the pics to my supplier along with a phone call asking if they would buy this if served as sashimi at a restaurant
It looks like salmon that has been frozen, defrosted and then frozen again.
I would NOT serve that to customers! You would be better off getting some temporarily from the grocery store! Yikes!
This is not a knock on op, but more of a warning, considering they may be trying to run a successful business.
My $0.02 is that if I was served this color salmon at a restaurant, regardless of the taste, I’d never go back. So if you want repeat customers, I’d consider setting this aside for personal use if you’re not going to return it to the supplier.
And if you don’t want it for personal use, then you definitely shouldn’t be selling it to customers.
Bake and make sammiches and or salad from
What country is this from? Farmed?
This is my industry. Usually sushi uses farmed salmon which doesn’t need to be frozen to be served raw per the FDA.
Usually sushi customers prefer to use saku, which they usually cut from a whole filet (not from portions as is seen here). It would be difficult to get a good saku from these portions.
A lot of seafood wholesalers will freeze salmon getting a bit long in the warehouse before it goes bad and offer it at a discount. I assume that’s what’s happening here. If it weren’t slightly freezer burned it would probably be okay for cooking depending on smell, color, etc, after defrosting. But it’s freezer burned. 🫤
As it is, being a provider, I would not sell this product to ANY customer and would take a loss on it. If your provider knows you’re a sushi restaurant, I would recommend changing providers. I understand having a bad delivery every once in a while, but this shows a lack of understanding of your needs and overall QC issues.
Jesus wept
Is this picture frozen? It’s not gonna look right if it is
looks like that cheap Aqua Star salmon
What kind of salmon is it ?
That particular salmon looks bad, but that color is common for salmon
Thank you for your replies!Really helped! I talked to my supplier and it was freezed for 7 days in -18 celsius since it was wild salmon.Even though he came and took it back and gave me fresh farmed salmon
Doesn’t look good to me
This salmon looks like a prisoner of war
ewww as someone who has fished his whole life and often my family will freeze the extra fish. this looks like freezer burnt from being in a freezer for a few years. makes me sad when I find things like this in my parents freezer but they sometimes forget about it.
Me looking at the picture before reading anything else:
“Oh not a bad salmon”
After seeing this is the sushi subreddit
“Oh. . .”