Homemade sashimi is delicious, and it is a great appetizer or side dish to a healthy meal. Let's discuss how to safely freeze salmon fillets and how to choose what is considered safe to eat as sashimi, based on my own experience.
This food blog post is about how to make sashimi. I will be discussing my personal experience about how how to source salmon that is sashimi grade appropriate, how to identify frozen salmon as sashimi grade appropriate, and my personal experience using Costco's salmon as sashimi.
How I Started
Allow me to divulge a little secret: crafting homemade sashimi has been quite the adventure for me. Residing in a foreign country where authentic sashimi experiences are scarce, and establishments often overcharge for mediocre quality, has left me disinterested. Consequently, I've seized this gap of opportunity and embarked on a journey of exploration and experimentation.
In this discussion, I will be sharing my insights into safely freezing salmon fillets to achieve sashimi-grade quality, as well as unveiling a shortcut method I've discovered for attaining similar results. Additionally, I'll delve into my experiences using Costco salmon fillets to create delectable salmon sashimi, and give you a recipe that is sure to win your taste buds!
Legal Disclaimer: The information provided herein is based solely on personal experience and is not intended to serve as food advice. It is imperative that individuals conduct thorough research or consult with a qualified healthcare provider to address their specific needs and circumstances. Consumption of raw fish, such as sashimi, carries inherent risks and may not be suitable for everyone. Any decisions made regarding dietary choices should be made in consultation with a licensed medical professional. By engaging with this content, users acknowledge and accept that the author is not liable for any consequences resulting from the adoption of recommendations or practices discussed herein.
Okay, now that you've read the disclaimer, I hope I didn't scare you away. if not, let's continue on this exciting journey of mine!
As I stand before my computer and put this blog and recipe together, I am reminded of the countless hours spent honing my skills, experimenting with different techniques, and savoring the fruits of my labor. The recipe I provided below, it is not something I did once. It is something I've experiemented with a lot and tried a lot of different fresh salmon, before I write this blog. I would say it's years of experience, and lots of research. I've even considered not writing this because I know the things I've done is very controversial. However, I've never gotten sick from making fresh high quality salmon into sashimi and I think it is definitely something worth talking about. Therefore, I want to invite you to join me on a journey of exploration and discovery.
What Fish Should I Use?
Now, let's talk fish. Contrary to popular belief, you don't need to break the bank to source high-quality sashimi-grade fish. With the right knowledge and a keen eye, you can find excellent options at your local fish market or even in the frozen section of your grocery store. Just remember to check the labeling and ensure that the fish has been frozen at the appropriate temperature to kill any potential bacteria.
Wild Salmon or Farmed Salmon for Sashimi?
Ultimately, the choice between wild-caught and farmed salmon for sashimi depends on your personal preferences, values, and considerations. It's essential to choose high-quality, fresh salmon from reputable sources, regardless of whether it's wild-caught or farmed.
- Flavor Preference: If you enjoy a richer, more intense flavor, you may prefer wild-caught salmon. If you prefer a milder taste, farmed salmon might be more suitable.
- Nutritional Considerations: If you prioritize nutritional content, wild-caught salmon generally contains higher levels of omega-3 fatty acids and lower levels of contaminants. However, both wild-caught and farmed salmon are nutritious options.
- Sustainability: Some people prefer wild-caught salmon due to concerns about the environmental impact of salmon farming. However, there are sustainable farming practices that mitigate these concerns.
- Availability and Price: Farmed salmon tends to be more readily available and may be more affordable compared to wild-caught salmon, which can be seasonal and more expensive.
How to Safely Freeze Salmon
To ensure that all potential harmful bacteria in fresh salmon are eliminated, it's recommended to freeze the fish at a temperature of -4°F (-20°C) or below for at least 7 days in a regular home freezer. This duration allows sufficient time for the low temperature to effectively kill parasites and bacteria, making the fish safe for consumption as sashimi.
Steps to Safely Freeze Salmon
To safely freeze fresh salmon into sashimi grade, follow these steps:
Select Fresh Salmon: Begin with high-quality, fresh salmon fillets. It's crucial to start with fish that is fresh and free from any signs of spoilage.
Inspect and Clean: Thoroughly inspect the salmon fillets for any visible signs of discoloration or odor. Rinse the fillets under cold running water to remove any impurities.
Portion the Salmon: Cut the salmon fillets into evenly-sized portions for easier handling and freezing. Ensure that the portions are uniform in thickness to promote even freezing.
Wrap Properly: Individually wrap each portion of salmon tightly in plastic wrap to prevent air exposure and freezer burn. Alternatively, you can place the portions in airtight freezer bags, removing as much air as possible before sealing.
Label and Date: Clearly label each wrapped portion with the date of freezing and the type of fish. This will help you keep track of the storage time and ensure that you use the salmon within the recommended timeframe.
Freeze Quickly: Place the wrapped portions of salmon in the coldest part of your freezer, ideally at or below 0°F (-18°C). Ensure that there is enough space between portions for air circulation to promote rapid freezing.
Maintain Freezer Temperature: Check and maintain the temperature of your freezer to ensure it remains consistently below freezing. Fluctuating temperatures can compromise the quality of the frozen salmon.
Thaw Safely: When ready to use, thaw the frozen salmon portions in the refrigerator overnight or under cold running water. Avoid thawing at room temperature to minimize the risk of bacterial growth.
Other Ways to Know/Find Sashimi Grade Salmon
I Have Used Costco Salmon to Make Sashimi
What About the Cautionary Labels at Costco?
How to Make Sashimi
Making sashimi from frozen salmon fillets requires careful thawing and precise slicing. Here's a step-by-step guide:
- Thaw the Salmon: Remove the frozen salmon fillets from the freezer and place them in the refrigerator overnight or for several hours until completely thawed. Alternatively, you can thaw the salmon under cold running water for faster results. Ensure the salmon is fully thawed before proceeding.
- Prepare the Salmon: Once thawed, gently pat the salmon fillets dry with paper towels to remove excess moisture. This step helps achieve clean, precise cuts when slicing the fish.
- Slice the Salmon: Using a sharp knife, slice the salmon fillets thinly and evenly against the grain. Aim for slices that are approximately 1/4 to 1/2 inch thick. Take your time to ensure uniformity in size and shape for an aesthetically pleasing presentation.
- Serve and Garnish: Arrange the sliced salmon on a serving platter in a visually appealing manner. Traditional garnishes for sashimi include thinly sliced cucumber, pickled ginger, and wasabi. You can also get creative with additional toppings such as sesame seeds, microgreens, or citrus zest.
- Serve Immediately: Sashimi is best enjoyed fresh, so serve the prepared slices immediately after slicing. For an added touch, consider serving the sashimi on a bed of ice to keep it chilled and maintain its freshness.
- Enjoy Responsibly: Remember to handle raw fish with care and ensure proper hygiene throughout the preparation process. Only consume sashimi-grade salmon that has been properly thawed and handled to minimize the risk of foodborne illness.
This food blog post is about how to make sashimi. I will be discussing my personal experience about how how to source salmon that is sashimi grade appropriate, how to identify frozen salmon as sashimi grade appropriate, and my personal experience using Costco's salmon as sashimi.
Homemade Sashimi
Equipment
- vacuum sealer
Ingredients
How To Make Sashimi
- 1 pound fresh salmon
Sesame Soy Sashimi
- 1 pound half thawed frozen sashimi
Produce
- ½ cucumber
- 1 tbsp capers
- ¼ cup small tomatoes sliced in halves
sesame soy sauce
- 1 tbsp lemon juice freshly squeezed
- 1 tbsp soy sauce
- 1 tsp sesami oil
- 2 tbsp olive oil
Garnish
- 1 branch dill
- 6 pansy flowers
- basil flowers optional
- 3 lemon wedges
- salt and pepper
Instructions
How To Make Sashimi
- Begin with high-quality, fresh salmon fillets. It's crucial to start with fish that is fresh and free from any signs of spoilage. Thoroughly inspect the salmon fillets for any visible signs of discoloration or odor. Rinse the fillets under cold running water to remove any impurities.
- Cut the salmon fillets into evenly-sized portions for easier handling and freezing. Ensure that the portions are uniform in thickness to promote even freezing.
- Individually wrap each portion of salmon tightly in plastic wrap to prevent air exposure and freezer burn. Alternatively, you can place the portions in vacuum seal freezer bags, removing as much air as possible before sealing.
- Clearly label each wrapped portion with the date of freezing and the type of fish. This will help you keep track of the storage time and ensure that you use the salmon within the recommended timeframe.
- Place the wrapped portions of salmon in the coldest part of your freezer, ideally at or below 0°F (-18°C). Ensure that there is enough space between portions for air circulation to promote rapid freezing. Freeze for 7 days or more.
Sesami Soy Sashimi
- Remove the frozen salmon fillets from the freezer and place them in the refrigerator overnight or for several hours until completely thawed.  Once thawed, gently pat the salmon fillets dry with paper towels to remove excess moisture.
- Using a sharp knife, slice the salmon fillets thinly and evenly against the grain. Aim for slices that are approximately 1/4 to 1/2 inch thick. Take your time to ensure uniformity in size and shape for an aesthetically pleasing presentation.
- In the meantime, assemble the sesame sashimi sauce by combining all the ingredients together.
- Assemble the sliced sashimi on your desired plate. Use the side of the knife to pick up the sashimi to maintain the neat slices of sashimi. Drizzle the sesame soy sauce on top. Arrange the sliced cucumbers, capers, and small tomatoes around the sashimi.
- Lastly garnish the plate with dill, pansy flowers, basil flowers, and lemon wedges. You can insert them between the slices, around the plate and on top. Salt and pepper to your desire taste.
