[Closed] Is fresh supermarket salmon okay for sushi?

I’ve read you must freeze it first to kill the mites. Defrost and then use.

I’ve read you must freeze it first to kill the mites. Defrost and then use.

Not sure of the truth in that so much but, assuming you're not godly with a knife, freezing then slicing when partially defrosted will let you cut it much much better, so I'd do it anyway.

I'm not sure I'd recommend it; buying as a fillet on a fish counter you don't know how old it is or how it's been stored. Ideal would be to buy it directly as a fish / portion of (so you can see how bright the eyes are and so on) so from a local fishmonger, but if you have a reputable one of those local to you then I'd probably trust them to tell me if it's suitable.

It'll cost more, but I'd prefer it to

https://www.bbc.co.uk/news/health-39882381

I think Chipps is a sushi master, he'd know.

Found this too. Hope it helps
https://www.food.gov.uk/business-guidance/freezing-fish-and-fishery-products

That's interesting - your fish supplier should be able to tell you on what basis they consider it to be suitable (treatment or exemption) which may not necessarily be up to them to do. I wonder if a supermarket fishmonger really knows where their fish comes from but equally with the rise in popularity maybe I do them a disservice as this might be a relatively common question and hence one they do know the answer to.

As regards doing the treatment yourself; your domestic freezer probably won't go to the -20C that is specified for commercial supply (-18C is usual)

Just use smoked salmon... Or are you doing sashimi?

Thanks all!

Sashimi would’ve been nice - but will just do smoked salmon on hosomaki rolls instead.

Would that be the Scottish Salmon farmed in non tidal lochs that’s sent to the other side of the world for filleting before being transported back and presented in refrozen ice in your local supermarket?

I’m sure you and your family/guests will be fine. What’s the worst that could happen?

or use crab sticks and stop being such a show off 😉

I’d find and watch this if you can, https://www.bbc.co.uk/programmes/m0006p3j where they test supermarket fish. https://www.independent.co.uk/life-style/food-and-drink/fresh-fish-old-20-days-off-old-uk-supermarkets-health-a8996631.html

Fish comes from a real fishmonger or is frozen for me from now on. TLDR ‘fresh’ supermarket fish has most likely been frozen and maybe 20days old.

You can buy frozen "sushi grade" salmon that has been specially frozen at a temperature that kills all the nasties. You then defrost under controlled conditions and can use for sashimi. https://www.japancentre.com/en/products/15304-japan-centre-sushi-grade-sashimi-salmon?awc=6681_1567882600_2d2876d8581d01fba789a278fb6dacc1&utm_source=aw&utm_medium=aw&utm_campaign=aw15

I wouldn't use anything else unless you love worms.