I recently received this nutrition question which I thought would be good to share, especially since so many people seem to have a passion for sushi.
Question: “There are hundreds of differing views on consuming raw fish.
PLEASE, let me know what you think. I freeze fresh,wild caught Alaskan Salmon and slice it thinly for sushi. I’ve gotten a lot of flack for it.
Thanks for any help you can offer.”
My response: Thank you for your question. Typically, if you are buying your fish from a reputable source and it is truly wild caught, your process will be fine. Freezing is what sushi restaurants to to ensure that there are no parasites on the fish. Salmon eaten in it’s raw form allows you to benefit even more from it’s rich omega content.
If you are still concerned, you can also go an extra step and “cure” the salmon. It will give your salmon a bit of a different taste. Here are a couple of methods.
Basic Salt Cure
1- 1 1/2 block of organic, wild caught pacific salmon
1/2 cup kosher or coarse sea salt
any other spices you would like – lemon peel, fennel seeds, black pepper, etc.
Put about half of the salt/spice mixture on the bottom of a baking dish (or anything that will accommodate the size of the salmon. Lay the salmon on top of the salt/spice mixture and top with remaining salt/spices. cover with parchment paper and weigh it down with heavy cans, jars, or bricks. Place in the refrigerator for approximately 2-4 days, turning every day. (pieces less than 1 1/2 inches thick will take about 2 days and larger pieces will take up to four days). The salmon will be firm when done. When it is done, remove it from the dish and rinse with filtered water and pat dry. Slice to serve.
Ceviche – citrus acid cure
Cut the salmon into bite-sized pieces (you want the marinate to have more surface area to work with ) Marinate the fish in lemon or lime juice until the salmon changes color from orange to a pinkish color. Once it is done, season it to your liking.
Have a great day!