Brought home some Costco farm-raised salmon this morning and cut the belly into sashimi for lunch. Per my teenage daughter it was "fire". Covering the fillet in salt and sugar in the fridge for 1 hour beforehand, then washed and dried, before slicing made a huge difference. Will definitely be doing this again!
by alih42
3 Comments
I dont even cure mine. I just slice it out the pack. I eat 3lbs of it every week!
I have learned firsthand through seeing the pens in Europe and America that farm-raised Atlantic salmon is filled with antibiotics, pesticides to kill sea lice and artificial color because they don’t exercise and put oxygen through their body and the meat is gray. Better for your health to go with wild salmon.
I like putting dill on it when salting for a bit of a different flavor. I’ve also used vodka (the way the Russians do it) ; P