Is it safe to use non-sashimi grade fish to make gravlax?
Background: I am trying to make gravlax, but some recipes I see use sashimi quality fish, and others do not, see:
Recipe without sashimi quality fish: http://www.jamieoliver.com/recipes/fish-recipes/super-quick-salmon-gravadlax/#zYOgHzcRRMYwGDTe.97
Recipe with sashimi quality fish: http://www.seriouseats.com/2015/04/how-to-make-gravlax-cured-salmon.html
So my questions are:
Is it safe to use non sashimi grade fish to make gravlax, as in that first recipe?
Was it safe to eat traditional gravlax before people knew about parasites and freezing?
What does Ikea do to its gravlax to make it safe? Or is Ikea gravlax not the same as the ones produced by the above recipes?
The first question was my original main question, but subsequent discussion has led me to think questions 2 and 3 are related and relevant as well.
I do know that salmon can have parasites and sashimi quality means it has been frozen to kill the parasites.
Best Answer
IMO.
Gravlax is not technically "raw" it is cooked (cured) with salt and sugar, both of which have been used to preserve food for eons.
In any case, use as fresh as possible fish you can find from a reputable fish monger.
Yes; as long as you properly cure the fish and properly store the fish in the fridge.
Was it safe before ? The "traditional" gravlax, was fermented salmon buried in sand. don't know, there are still Scandinavian people, so I assume it did have such an impact.
They so it the same way we do it, with salt and sugar, and vacuum pack it. (I cannot find the ingredients list for it online); maybe they add a little bit of preservative, but I would be surprised.
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Quick Answer about "Is it safe to use non-sashimi grade fish to make gravlax?"
Yes; as long as you properly cure the fish and properly store the fish in the fridge.Do you need to use sashimi-grade salmon for gravlax?
However, unless you know that the salmon you'll be using for this recipe is sushi-grade, you will need to either: Purchase commercially frozen salmon and thaw before use, or. Wait and freeze the completed gravlax at no higher than -10 F (-23 C) for 7 days. This will kill any microorganisms in less-than-fresh fish.What kind of fish is used in preparing gravlax?
Gravlax is fresh salmon that's been cured with a combination of salt and sugar. It's arguably the ultimate easy-to-make luxury food in the world! This homemade Cured Salmon Gravlax recipe can be made with a small fillet or whole side of salmon, and costs a fraction of store bought.Can you get sick from gravlax?
Is It Safe to Eat. According to the FDA, gravlax is acceptable and safe for eating. When you're curing the salmon in the salt solution, it's done so in the refrigerator below the 40\xb0, which anything above that is when bacteria grow.Is homemade cured salted raw salmon safe to eat?
Smoked salmon is not cooked but rather cured using smoke. Like other forms of raw salmon, the USDA says it's safe to eat when kept refrigerated and vacuum-sealed.How dangerous is raw fish? What 'sushi-grade' doesn't tell you
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