Process fresh salmon into Sushi / Sashimi salmon?

Process fresh salmon into Sushi / Sashimi salmon? - Close-up Photo of Sushi Served on Table

I am a Sushi and Sashimi lover, especially salmon flesh. I recently bought some fresh salmon from Taobao. It's not frozen and has been kept around 4°C for 24h (during delivery). The product page said it's suitable for eating directly. After eating a few slices I noticed something different from what I eat at a restaurant. I see some white fluidy solid in my sauce plate, which is possibly fat. I washed the flesh and applied juice from squeezed lemon to it before eating. I'd never met this phenomenon before.

  • What's that white fluid in fresh salmon flesh? (No quality issues)
    Is it fat? It does not dissolve in water or sauce.

  • How is this fresh salmon different from that in a restaurant?

  • How should I process the salmon so that it gets consistent with the one in a restaurant? Or simplifying this question, how can I get rid of the "fat" (since there's no other issue)?

Edit: I can now confirm it's fat. It's exactly the white layer between red layers(fresh flesh). How do I stop it from "washing off"?

sushifreshsalmonfood-processingsashimi


Best Answer

Sushi fishes are usually flash frozen for a few days before being used for safety (to kill off bugs) It might change the texture of the fish as it is unfrozen; the better the restaurant the better the fish will be unfrozen.

http://www.pbs.org/food/fresh-tastes/myth-sushi-grade/

For fish that contain parasites, the FDA provides guidance under their Parasite Destruction Guarantee. This states in part that fish intended to be consumed raw must be “frozen and stored at a temperature of -20°C (-4°F) or below for a minimum of 168 hours (7 days)”.

As for the fluid, I don't know, maybe fat or just water with dissolve fish protein (the thing that turns white when you cook salmon).



Pictures about "Process fresh salmon into Sushi / Sashimi salmon?"

Process fresh salmon into Sushi / Sashimi salmon? - Slices of Salmon Sashimi with Slices of Lime on Black Bowl
Process fresh salmon into Sushi / Sashimi salmon? - California Maki on Dish
Process fresh salmon into Sushi / Sashimi salmon? - Close-Up Photo of Sliced Salmon


Can you make sashimi from fresh salmon?

This salmon sashimi is a delicious and light appetizer or dinner preparation. Served with fresh wasabi, ginger, soy sauce or a delicious side of soy yuzo citrus ponzu.

How do you make salmon into sashimi?

Store-bought salmon is acceptable for sushi as long as it has been previously frozen and labeled \u201csushi-grade\u201d or \u201csashimi-grade\u201d or \u201cfor raw consumption\u201d. But previously frozen, farm-raised salmon is also safe because farmed salmon is not typically susceptible to parasites.

Can you use salmon from the grocery store to make sushi?

How to cure Salmon for Sushi and Sashimi?
  • Freeze salmon.
  • Thaw in your fridge. The slower, the better flavor.
  • Make a "Cure" mix. Mix sugar (we use cane sugar) and Sea Salt (3:1 ratio)
  • Sheet Pan, Salmon, Cover with cure mix.
  • Add Lemon Zest.
  • Let's sit for 1 to 1.5 hours.
  • Wash in water. Dry. Cut.



    • Cure Salmon Sushi/Sashimi at home!



    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

    Images: Pixabay, Towfiqu barbhuiya, Pixabay, Valeria Boltneva

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