Saw this at my local supermarket, not sure what salmon belly means, but could it be used for sushi?
by lemonlov
28 Comments
Easy-Grocery6896
Yea provided its cut very thinly according to your liking
eamon2plz
Anything can be used to make sushi once.
ric-c_137
Staph! What do you think¿ Is it fresh? Was it caught today. Shame only lasts as long as sleep. Go be on piece
mhtweeter
salmon belly is the best cut for sushi and sashimi imo. make sure it’s farm raised tho, otherwise you should freeze it for a week. you can also do a salt sugar brine to improve flavor, there’s videos on it if you look it up
Low_Progress9186
of course you can…
i’ll add tobiko or ikura for better taste!
BigDaddyBoozer79
Sorry been a tough day I’m not up for any more stupid questions
couchbutt
I would NOT. You don’t know how it’s been handled. It’s not labeled if it’s wild or farmed.
There are people that say farmed salmon is safe because it been on a mostly man made diet, therefore isn’t eating any parasites. I wouldn’t tho.
porp_crawl
You *could*. I *wouldn’t*.
That’s not particularly great salmon belly – it can be a lot fattier.
What this cut is really good for is robata – bbq. Use a marinade with a little sugar, cook hot and fast (either grilled on something super hot, or broiled in the oven, close to the element, at max temp. Flip halfway.).
$15.41 (what currency?)/ kg = $6.99/ lb (Canada, eh?) isn’t a *great* price, but it’s pretty good. I’d get this if I was in the mood/ craving.
dodgerockets
Since you dont know if its wild caught or farm raised since its not on the label, treat it as wild. Freeze for 7 days per fda guidelines to kill potential parasites.
After that cure it like you normally would sushi, to make it ‘sushi grade’
Freeze whatever you dont finish.
The cuts on those suck.
JohnCenaJunior
I would fry the belly
Special-Land-9854
Personally, I wouldn’t. But that’s just me
Also to answer your question on what salmon belly is.
Salmon belly is the belly part of the salmon lol.
Basically salmon toro. It’s really rich and tasty. And judging from the pic, I’d say that’s half belly. They’re jippin’ ya!
nightlluison
I wouldnt recommend it because the potential for parasite hazards is high, since you dont know how it was handled. If you want to make sure the parasite hazard is taken care of freeze at a -4 degrees for 7 days.
honeybeast_dom
Poke bowl with a small cut and lots of ponzu if you are good against parasites. Otherwise freeze hard and/or cook.
DokdoKoreanLand
If it’s meant to be cooked, no.
Uwumeshu
You don’t want to use this for sushi, it’s belly trimmings. Tastes good pan fried or grilled but these usually have the fin attached and are uneven in thickness
bulabinaca
Poki yum wit shoyu ( I like club shoyu ) but wat eva u get, sesame oil, wasabi to taste, green onion, ogo rite dea on hot rice….if get left ova afta couple days, fry dat buggah half cook or all the way, scramble some eggs, put on top da rice..broke da mouth bento🫡👌🤙
he-looked-left
Salmon belly is typically very fatty and oily. It’s nice if you roast it or grill it. But it has a lot of connective tissue in it, and can be tough if eaten raw.
Jerdogg23
Sure if you want to
Bst1337
Yes you can. Salmon belly is an ingredient often used to prepare sushi. Should you: ask your supermarked.
No-Manufacturer-8494
Im not an expert by any means, but nah I wouldn’t.
This would be fucking ace just quickly fried though and served with rice and some nice toppings – bit of soy sauce, cucumber, nori, kewpie would do it for me.
Nail-Quick
There are two sources of issues. Parasites (not present in farmed salmon usually) and handling bacteria viruses etc. In the UK most supermarket salmon is farmed and wild is almost always labelled as it is a premium product for some reason. As for handling you can cure it. 50% salt and sugar rubbed gentle on the fish. Leave in the fridge for 30 mins then rinse gently and pat dry. I heard that kills most handling bugs.
FullAtticus
I wouldn’t. That’s sketchy. I’d stick to frozen fillets or go to a fish market that has the confidence to say “this piece will be great for sushi.” I would never just use a random flat-pack from the grocery store. You have no idea how old that fish is, or how it was handled in the back of the store.
Flying-Pants-Pippi
Don’t
LostInNuance
Better for poke
Common_Willingness51
years ago I finished normal salmon meat from Costco in raw. nothing happened after, but, I will never do that again
28 Comments
Yea provided its cut very thinly according to your liking
Anything can be used to make sushi once.
Staph! What do you think¿ Is it fresh? Was it caught today. Shame only lasts as long as sleep. Go be on piece
salmon belly is the best cut for sushi and sashimi imo. make sure it’s farm raised tho, otherwise you should freeze it for a week. you can also do a salt sugar brine to improve flavor, there’s videos on it if you look it up
of course you can…
i’ll add tobiko or ikura for better taste!
Sorry been a tough day I’m not up for any more stupid questions
I would NOT. You don’t know how it’s been handled. It’s not labeled if it’s wild or farmed.
There are people that say farmed salmon is safe because it been on a mostly man made diet, therefore isn’t eating any parasites. I wouldn’t tho.
You *could*. I *wouldn’t*.
That’s not particularly great salmon belly – it can be a lot fattier.
What this cut is really good for is robata – bbq. Use a marinade with a little sugar, cook hot and fast (either grilled on something super hot, or broiled in the oven, close to the element, at max temp. Flip halfway.).
$15.41 (what currency?)/ kg = $6.99/ lb (Canada, eh?) isn’t a *great* price, but it’s pretty good. I’d get this if I was in the mood/ craving.
Since you dont know if its wild caught or farm raised since its not on the label, treat it as wild. Freeze for 7 days per fda guidelines to kill potential parasites.
After that cure it like you normally would sushi, to make it ‘sushi grade’
Freeze whatever you dont finish.
The cuts on those suck.
I would fry the belly
Personally, I wouldn’t. But that’s just me
Also to answer your question on what salmon belly is.
Salmon belly is the belly part of the salmon lol.
Basically salmon toro. It’s really rich and tasty. And judging from the pic, I’d say that’s half belly. They’re jippin’ ya!
I wouldnt recommend it because the potential for parasite hazards is high, since you dont know how it was handled. If you want to make sure the parasite hazard is taken care of freeze at a -4 degrees for 7 days.
Poke bowl with a small cut and lots of ponzu if you are good against parasites. Otherwise freeze hard and/or cook.
If it’s meant to be cooked, no.
You don’t want to use this for sushi, it’s belly trimmings. Tastes good pan fried or grilled but these usually have the fin attached and are uneven in thickness
Poki yum wit shoyu ( I like club shoyu ) but wat eva u get, sesame oil, wasabi to taste, green onion, ogo rite dea on hot rice….if get left ova afta couple days, fry dat buggah half cook or all the way, scramble some eggs, put on top da rice..broke da mouth bento🫡👌🤙
Salmon belly is typically very fatty and oily. It’s nice if you roast it or grill it. But it has a lot of connective tissue in it, and can be tough if eaten raw.
Sure if you want to
Yes you can. Salmon belly is an ingredient often used to prepare sushi.
Should you: ask your supermarked.
Im not an expert by any means, but nah I wouldn’t.
This would be fucking ace just quickly fried though and served with rice and some nice toppings – bit of soy sauce, cucumber, nori, kewpie would do it for me.
There are two sources of issues. Parasites (not present in farmed salmon usually) and handling bacteria viruses etc. In the UK most supermarket salmon is farmed and wild is almost always labelled as it is a premium product for some reason. As for handling you can cure it. 50% salt and sugar rubbed gentle on the fish. Leave in the fridge for 30 mins then rinse gently and pat dry. I heard that kills most handling bugs.
I wouldn’t. That’s sketchy. I’d stick to frozen fillets or go to a fish market that has the confidence to say “this piece will be great for sushi.” I would never just use a random flat-pack from the grocery store. You have no idea how old that fish is, or how it was handled in the back of the store.
Don’t
Better for poke
years ago I finished normal salmon meat from Costco in raw. nothing happened after, but, I will never do that again
How about meunière?
As long as it’s farmed it’ll be safe.
How would they possibly do that?