QuinnQuiver
Assistant Cook
I have an expanded question that relates to this Q&A I found online when I was searching for if you can make sashimi or sushi from frozen Salmon. Salmon is expensive so I'll wait 1-3 days for a response before trying this out.
Here is the original Q&A I found(followed by my actual question)
Q:
Can you make sashimi from frozen salmon and how?
I buy frozen salmon in individual filets and usually bake it. Was interested in different recipes
A: You can only make sashimi or other 'uncooked' preparation of fish & seafood if it is sushi- or sashimi-grade fish.
The handling of the fish and the actual meat is a better quality and less likely to make you sick from no-heat preparations.
That said, assuming you have sushi-quality fish, you would first defrost it. There are 2 safe ways to do this.
1. in the refrigerator for about 4 hours or until defrosted.
2. run the tightly-saran-wrapped fish under cold water for about 2 hours or until defrosted.
You have defrosted sushi-quality fish. Now what?
Sashimi means "without rice" so the preparation is simple.
with the filet on the cutting board, slice the fish against the grain (the white lines of fat and connective tissue) on a 45 degree angle. You want thin slices no more than 1/4" thick.
Now for my question(s):
What makes something sushi or sashimi quality fish?
Is the only thing that makes something considered sushi or sashimi quality because of the fact that they don't really smell or taste fishy? I have defrosted salmon before in attempt to make sushi but after smelling the defrosted fish there was no way I was going to use that as sushi.
If the fishy smell is the only difference between "fishy store bought salmon" and "sashimi-quality salmon" I thought hey what if I search google for "what you can use to get rid of the fishy smell and taste out of fish"...and I got an answer on multiple sites: anise oil is the best for getting rid of fish smell...other sites said vinegar is effective too.
So this is what I am thinking of doing in 1-3 days as an experiment unless someones responds and says there is other factors besides getting rid of the fishy smell in "fishy store bought salmon" in order to turn it into "sashimi-quality salmon":
Mixing a 2-3 cups of water with 2-3 tablespoons of rice vinegar and a 1/2 - 1 teaspoon of anise(or with a couple of star anise if I can ever find them at the grocery store) and dipping some defrosted salmon fillets in the mixture for 20-30 minutes(in a fridge with the coldness setting almost to the max)....Think that would be effective?
Here is the original Q&A I found(followed by my actual question)
Q:
Can you make sashimi from frozen salmon and how?
I buy frozen salmon in individual filets and usually bake it. Was interested in different recipes
A: You can only make sashimi or other 'uncooked' preparation of fish & seafood if it is sushi- or sashimi-grade fish.
The handling of the fish and the actual meat is a better quality and less likely to make you sick from no-heat preparations.
That said, assuming you have sushi-quality fish, you would first defrost it. There are 2 safe ways to do this.
1. in the refrigerator for about 4 hours or until defrosted.
2. run the tightly-saran-wrapped fish under cold water for about 2 hours or until defrosted.
You have defrosted sushi-quality fish. Now what?
Sashimi means "without rice" so the preparation is simple.
with the filet on the cutting board, slice the fish against the grain (the white lines of fat and connective tissue) on a 45 degree angle. You want thin slices no more than 1/4" thick.
Now for my question(s):
What makes something sushi or sashimi quality fish?
Is the only thing that makes something considered sushi or sashimi quality because of the fact that they don't really smell or taste fishy? I have defrosted salmon before in attempt to make sushi but after smelling the defrosted fish there was no way I was going to use that as sushi.
If the fishy smell is the only difference between "fishy store bought salmon" and "sashimi-quality salmon" I thought hey what if I search google for "what you can use to get rid of the fishy smell and taste out of fish"...and I got an answer on multiple sites: anise oil is the best for getting rid of fish smell...other sites said vinegar is effective too.
So this is what I am thinking of doing in 1-3 days as an experiment unless someones responds and says there is other factors besides getting rid of the fishy smell in "fishy store bought salmon" in order to turn it into "sashimi-quality salmon":
Mixing a 2-3 cups of water with 2-3 tablespoons of rice vinegar and a 1/2 - 1 teaspoon of anise(or with a couple of star anise if I can ever find them at the grocery store) and dipping some defrosted salmon fillets in the mixture for 20-30 minutes(in a fridge with the coldness setting almost to the max)....Think that would be effective?
Last edited:
