Title: On Freezing Sushi Salmon
Categories: Info Salmon
Yield: 4 Servings

		Salmon
		Sushi

Earlier, someone said that the Salmon should be frozen to eliminate parasites and the like.

I had never heard this before. Has always been my understanding that salt water fish parasites were either 1) large and visible or 2) harmless and/or likely killed by freshwater (or alcohol in the case of Gravlax) in the washing process and therefore the freezing was unnecessary.

To me this notion was confirmed by the popularity of sushi. I have served unfrozed/uncooked gravlax with no ill effects to any guest or myself.

Any thoughts?

At least one Sushi Chef that has been around a long time has shared how professional Sushi Chefs treat salmon. Freeze fresh Salmon for at least 48 hours. Thaw out, then salt for 2 hours. Rinse, and soak in white wine for 20 minutes.

Rinse and dry. Then it goes into the Sushi display, and keeps for several days.

This is what I have been doing with fabulous results. I've been able to capture the taste I usually get at a Sushi Bar.

Now, there are those who will simply eat it raw, with no problems at all. And I have noticed differences from Sushi Bar to Sushi Bar as well, where it is possible that you will get very fresh Salmon. However, I think I will listen to the professional and will continue to treat my fish as described.

Irondad irondad@geocities DOT com From: (Irondad)

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