Alright, sushi lovers, I finally took the plunge! Couldn’t find any “sushi-grade” salmon, so I grabbed this beauty from the frozen section at Metro. Since I don’t have a death wish (or a tapeworm fetish), I did some research and prepped it before freezing. Here’s the game plan:
🔹 Step 1: Salt cure—coated it lightly with salt + sugar and let it sit for 10 min to firm up the texture.
🔹 Step 2: Quick rinse & wiped it down with rice vinegar (because bacteria don’t deserve VIP access to my stomach).
🔹 Step 3: Patted it dry and wrapped it like a Christmas gift in plastic wrap + a Ziploc bag.
🔹 Step 4: Off to the freezer for 7 days at -20°C—hoping this science experiment pays off!
If I don’t post an update next week, assume I’ve ascended to sushi heaven. Any tips from the pros before I slice this bad boy up? 🍣🔥
by Financial-Return743
7 Comments
Good Luck Mate we Salute you… Now go fight those tape worms 🪱…
The FDA has recently put out a few codes saying that farm raised salmon doesn’t need to be frozen for raw consumption. The feed they eat has anti-parasitics in it. Studies going to various farms have shown no evidence of parasites when examining the fish.
Of course, take the advice with your own level of risk. There are other Reddit threads and FDA published documentation that supports this if you want to do your own research.
One other note – your cut is the back of the fish which tends to be less tender. If you have a choice, always opt for a cut closest to the front of the fish.
Genuinely excited to see how this goes because I’m in the same predicament with sourcing my fish. Although my partner and I have been discussing getting a Costco membership and apparently their fish is pretty good for sushi
That looks delicious
The problem isn’t the parasites, it’s freshness(bacteria). I would advise against this unless you know it’s been handled well. Freezing will do nothing for this.
Small suggestion. I find a 45 minute sugar and salt cure gets a more restaurant equivalent texture than ten minutes. The recipe I work off of from a Japanese friend said 45-1 hour.
What knife is that?