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Salmon worms and stuff

post #1 of 16
7/19/10 at 12:19am
Thread Starter 
Does curing salmon for gravlax get rid of any worm issues, or do I need to use frozen salmon? Thanks.
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post #2 of 16
7/19/10 at 12:23am
I've always heard that cold smoking and curing do not kill worms, and that the salmon needs to get all the way down to 0 to kill them all.
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post #3 of 16
7/19/10 at 12:26am
I would have to think that the curing process would kill the parasites. I know that frozen salmon is the safest bet if you're worried about that sort of thing.
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post #4 of 16
7/19/10 at 1:28am
This is why salmon has never been traditionally served as sushi. This is why if you eat salmon at a sushi bar, it should always be frozen first to kill off those worms. I scoff at the foodie nerds and bloggers who go on and on about how fresh the sushi is at their favorite sushi place when, in all likelihood, that fish has been frozen.
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post #5 of 16
7/19/10 at 1:31am
nm
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post #6 of 16
7/19/10 at 1:33am
Thread Starter 
nm
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post #7 of 16
7/19/10 at 1:38am
Where are you getting the salmon from? Just about all salmon sold in the United States has been frozen.
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post #8 of 16
7/19/10 at 1:47am
Also, curing does not kill worms according these people: http://www.marine.ie/home/aboutus/ne...msinSalmon.htm
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post #9 of 16
7/19/10 at 2:31am
Quote:
Originally Posted by esquire. View Post
This is why salmon has never been traditionally served as sushi.

I scoff at the foodie nerds who go on and on about how fresh the sushi is at their favorite sushi place when, in all likelihood, that fish has been frozen.

Yes. I looked into this and it appeared to me based on trade publications that almost all fish used in sushi is frozen in the fishing boat, sent to Japan for processing, and then shipped to restaurants. So sushi in Nebraska can be as fresh as in SF.
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post #10 of 16
7/19/10 at 2:33am
Quote:
Originally Posted by robin View Post
Where are you getting the salmon from? Just about all salmon sold in the United States has been frozen.
Really? Even the people on the West coast who are buying "fresh" wild Alaskan salmon?
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post #11 of 16
7/19/10 at 2:33am
Oregon's got the best, freshest, and most delicious worms of anywhere. Suck on that.
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post #12 of 16
7/19/10 at 10:34am
Quote:
Originally Posted by Rambo View Post
Really? Even the people on the West coast who are buying "fresh" wild Alaskan salmon?
Fisherman freeze it right on the boat.
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post #13 of 16
7/19/10 at 12:47pm
Quote:
Originally Posted by robin View Post
Fisherman freeze it right on the boat.

not all- i live on the coast in the PNW and got a freshly caught salmon the other day right off a boat; all the fishmermen around here just put 'em on ice until they get to the distributor... japanese friend of mine cut it up for sushi that night and we pickled the eggs for a topping (not sure what the term is). Apparently salmon sushi is best when it's a day or two old, unlike tuna.

He said in Japan the fishing boats have some sort of displaced sea water portion of the boat where they dump the catched fish so they can stay alive. then they put 'em in aquariam trucks to be shipped to restaurants
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post #14 of 16
7/19/10 at 1:01pm
Quote:
Originally Posted by Svenn View Post
He said in Japan the fishing boats have some sort of displaced sea water portion of the boat where they dump the catched fish so they can stay alive. then they put 'em in aquariam trucks to be shipped to restaurants

Livewells.
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post #15 of 16
7/19/10 at 1:07pm
If you're worried about worms in salmon, then you probably shouldn't eat fish period. Salmon, tuna, and other darker-fleshed fish have less parasites than white-fleshed fish. Swordfish, cod, etc. In Kitchen Confidentials, Bourdain mentioned he was scared off from swordfish after a learning about the size of the worms that routinely infect that species. Parasites are a part of life and exist in everything from the fruit and veges we eat to meat and fish. Just buy quality and from reputable sources. Those tasty burgers and other ground/processed meats we eat are more likely to do harm.
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