Eating your own salmon raw

speedbird

speedbird

Life of the Party
I love sushi, especially salmon. I chanced a small bite from a Sockeye I caught last year and it was definitely the best raw fish I ever ate. I would love to try some more, especially the rezzy's early in the season. But I am unsure if my at home freezer cools it down enough to do so. We have freezers set to -10F, and all the salmon we catch that isn't eaten fresh gets filleted, vacuum packed, and frozen as soon as it is caught. (Unless it is being smoked) Would it be safe to take a slice?
 
Kashf said:
I love sushi, especially salmon. I chanced a small bite from a Sockeye I caught last year and it was definitely the best raw fish I ever ate. I would love to try some more, especially the rezzy's early in the season. But I am unsure if my at home freezer cools it down enough to do so. We have freezers set to -10F, and all the salmon we catch that isn't eaten fresh gets filleted, vacuum packed, and frozen as soon as it is caught. (Unless it is being smoked) Would it be safe to take a slice?
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You should be fine once it's been frozen a couple days. If you actually get down to -10 you'll definitely be fine.
 
I feel like @Evan B is the guy to talk to here. He has OPINIONS on sushi.

(And to be fair, he should have opinions. He knows what he's talking about.)
 
Evan B said:
This, and never eat anything raw once it's been in freshwater. Only do it with fish straight from the salt.
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Even then, I'd be leery of some kinds of saltwater fish. Not so much offshore pelagics, but I wouldn't eat any nearshore bottomfish that hadn't been frozen.
 
SilverFly said:
Even then, I'd be leery of some kinds of saltwater fish. Not so much offshore pelagics, but I wouldn't eat any nearshore bottomfish that hadn't been frozen.
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Yeah, I don't do bottomfish at all, personally. Haven't even looked in to the protocol for using it for sushi - just no interest in it. I like my pelagics :D

My halibut and lingcod is for the grill or other cooking methods.
 
While we're on the topic. What are some quality shoyu brands you'd recommend ... and where to get them? Best I could find at Winco on my way to Westport last week was Tamari. A step up from Kikkoman, and no complaints on the seared albacore steaks, but I'm sure there is much better.
 
SilverFly said:
While we're on the topic. What are some quality shoyu brands you'd recommend ... and where to get them? Best I could find at Winco on my way to Westport last week was Tamari. A step up from Kikkoman, and no complaints on the seared albacore steaks, but I'm sure there is much better.
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japanesetaste.com

Yamaroku Tsurubishio Shoyu Barrel Aged Japanese Soy Sauce 500ml

The Yamaroku Tsurubishio Shoyu is a premium Japanese soy sauce made of high quality natural ingredients and following traditional ancient techniques. Tsuru-Bishio Shoyu is dark, almost black, and is very rich, dense, and slightly sweet and alcoholic.
japanesetaste.com japanesetaste.com
 
SilverFly said:
While we're on the topic. What are some quality shoyu brands you'd recommend ... and where to get them? Best I could find at Winco on my way to Westport last week was Tamari. A step up from Kikkoman, and no complaints on the seared albacore steaks, but I'm sure there is much better.
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I've been enjoying the Kishibari shoyu somebody on here recommended. $20 for 24 oz. on the 'zon.
 
Kashf said:
I love sushi, especially salmon. I chanced a small bite from a Sockeye I caught last year and it was definitely the best raw fish I ever ate. I would love to try some more, especially the rezzy's early in the season. But I am unsure if my at home freezer cools it down enough to do so. We have freezers set to -10F, and all the salmon we catch that isn't eaten fresh gets filleted, vacuum packed, and frozen as soon as it is caught. (Unless it is being smoked) Would it be safe to take a slice?
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From the FDA website. I thought I had remembered that it should be longer than a day or two.

Freezing and storing at an ambient temperature of -4°F (-20°C) or below for 7 days (total time),or freezing at an ambient temperature of -31°F(-35°C) or below until solid and storing at an ambient temperature of -31°F (-35°C) or below for15 hours, or freezing at an ambient temperature of-31°F (-35°C) or below until solid and storing at an ambient temperature of -4°F (-20°C) or below for24 hours are sufficient to kill parasites. Note that these conditions may not be suitable for freezing particularly large fish (e.g., thicker than 6 inches).
 
What this man said I ended up buying a chest freezer so I could get down to -7F and hold it there for at 7 days, but I always go much more. I do this even when I’m smoking my salmon. Remember all salmon are hatched in fresh water, that’s were they can get the parasites.
 
Bagman said:
What this man said I ended up buying a chest freezer so I could get down to -7F and hold it there for at 7 days, but I always go much more. I do this even when I’m smoking my salmon. Remember all salmon are hatched in fresh water, that’s were they can get the parasites.
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Saltwater fish get plenty of parasites too. Especially bottom fish. There is no universe where I will eat Lingcod or Halibut sashimi
 
speedbird said:
Saltwater fish get plenty of parasites too. Especially bottom fish. There is no universe where I will eat Lingcod or Halibut sashimi
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Parasites or worms there is a difference? Some of the perch that you catch off the beach in California are full of worms, but you can at least see them.
 
speedbird said:
Saltwater fish get plenty of parasites too. Especially bottom fish. There is no universe where I will eat Lingcod or Halibut sashimi
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Read this today when just last evening in Norway while dining at an exceptional seafood restaurant with incredibly good food and preparation I most enjoyed one of the appetizers they served us, halibut ceviche with pomegranate, green mango and fresh mint leaves. t was sublime to say the least. To the point that I thought I should try to make this at home.
 
albula said:
Read this today when just last evening in Norway while dining at an exceptional seafood restaurant with incredibly good food and preparation I most enjoyed one of the appetizers they served us, halibut ceviche with pomegranate, green mango and fresh mint leaves. t was sublime to say the least. To the point that I thought I should try to make this at home.
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If you're gonna do raw halibut, make sure to get a thick cut away from the collar. 99% of halibut worms are in the collar loin of the belly side of the fish.
 
I’ve seen worms in the bellies of many ahi and aku…we usually use the bellies for bait, and make sashimi and poke from the top loins
 
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