Using salmon I caught for sashimi? [And then talk of how to defrost things properly.]

[unjung]

Suprisingly little on the web about this. I caught a few nice Cohos and Chinooks the other day off BC. They were filleted within a few hours on the dock and immediately transported to the processor where they were vacuum-packed and stored at -20C (recommended by certain food safety authorities as the minimum temperate required to kill parasites).

Can I thaw and eat as sashimi with minimal concern, or is this either or both risky and likely to yield poor-tasting fish?

Is catch-it-yourself sashimi really a reasonable idea?

 

[kwilkinson]

Should be fine for sashimi. The important thing is that it actually was frozen right after being caught or broken down. Texture might not be perfect, depending on how long it has been frozen, but should be fine.

 

[unjung]

Nice. I will perhaps thaw a smaller fillet and let you know how it turns out.

 

[freeAgent]

Originally Posted by unjung

Nice. I will perhaps thaw a smaller fillet and let you know how it turns out.

If you're about to die, make sure you post here first so we know not to try it ourselves. j/k

 

[Infrasonic]

 

[Svenn]

I've made sushi from salmon I've caught without freezing them, even used their eggs to make that topping (forget the japanese word)... was told by a japanese individual it's better to let them refrigerate a day or two to get the best taste, rather than something like tuna which should be cut up and eaten immediately... not sure if the same applies to frozen salmon like yours though.

 

[sho'nuff]

ive eaten salmon without freezing as well, it's fine. if you do get a little parasite it's just an advantage to lose a little weight, that's all.

 

[foodguy]

honestly, i'd be hesitant to eat salmon sashimi that HADN'T been frozen. having gotten the parasite once, i don't ever want to do it again ... despite the loss of 25 pounds. almost all tuna that you'll eat at sushi bars has been frozen as well. the key is careful defrosting so you keep the texture. give it a couple of days in the refrigerator to defrost slowly.

 

[sho'nuff]

Originally Posted by foodguy

honestly, i'd be hesitant to eat salmon sashimi that HADN'T been frozen. having gotten the parasite once, i don't ever want to do it again ... despite the loss of 25 pounds. almost all tuna that you'll eat at sushi bars has been frozen as well. the key is careful defrosting so you keep the texture. give it a couple of days in the refrigerator to defrost slowly.

WEHRE TO KOP?? ..

 

[Harold falcon]

Seriously, losing 25 pounds with minimal effort sounds like a win-win.

I imagine your feces was pretty rotten though.

 

[foodguy]

Originally Posted by sho'nuff

WEHRE TO KOP?? ..

i'm not sure where i got it. and though when it was over i was pretty happy with the weight loss, i wouldn't do it again for anything. explosives at both ends for about 6 weeks. couldn't get out of bed for probably the first 3 of them. finally got to the point where i could stomach tapioca, and glory be after another couple of weeks, chicken and rice. my wife got it too ... she lost even more than i did and had to have her gall bladder removed. nasty, nasty stuff.

 

[sho'nuff]

Originally Posted by foodguy

i'm not sure where i got it. and though when it was over i was pretty happy with the weight loss, i wouldn't do it again for anything. explosives at both ends for about 6 weeks. couldn't get out of bed for probably the first 3 of them. finally got to the point where i could stomach tapioca, and glory be after another couple of weeks, chicken and rice. my wife got it too ... she lost even more than i did and had to have her gall bladder removed. nasty, nasty stuff.

ugh. that's not good. hope she's fine now.


but for me, that's a small price to pay to.....LOSE 25 POUNDS

 

[Infrasonic]

Originally Posted by foodguy

honestly, i'd be hesitant to eat salmon sashimi that HADN'T been frozen. having gotten the parasite once, i don't ever want to do it again ... despite the loss of 25 pounds. almost all tuna that you'll eat at sushi bars has been frozen as well. the key is careful defrosting so you keep the texture. give it a couple of days in the refrigerator to defrost slowly.

Is that true for all frozen fish, or is it related to the fat/oil content?

TIA

 

[Don Carlos]

If Star Trek has taught us anything, and I believe it has, it's that sometimes the parasite will be intelligent and will allow you to live for 600 years or so. So you never know. You might win the lottery. Keep us posted.

For your health!

 

[foodguy]

that's true of almost anything frozen. when something defrosts too quickly, you get a lot of rupturing of cell walls, whether it's meat or veg. that's why things that are defrosted wrong have a mushy or soft texture.