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Author: [Food & Fitness] Topic: "Sushi grade" do it yourselfer.
searchwarrant send a private message View Space | Blog | Friends | Playbook |
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#1
Posted: 2/23/2012 6:40:38 PM

Go to the seafood deli at a reputable grocery store and buy a large piece of farm raised salmon. (Not Wild caught). Get it home and put it in the freezer for at least 15 hours. Thaw in the fridge, mix up wasabe and soy sauce, slice pieces with a razor sharp knife and promptly enjoy salmon sashimi for 12 dollars.. You will be a lean mean fighting machine.

The "sushi grade" is nonsense. 

Very good for you too.

 

 

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#2
Posted: 2/23/2012 8:48:48 PM

Notes:

Check the salmon coloration. Should be full red front to back.

Press on it with thumb. There should be "rebound" and no print.

Ask your deli guy to wrap it in paper with a little ice for the drive home just to be extra cautious.

FDA inspects fish at good grocery stores very thoroughly. The 15 hours in the freezer kills any parasite that might be lurking. Enjoy.

 

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#3
Posted: 2/24/2012 12:07:02 AM
I bet its pretty awesome...never really thought about doing this though.
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#4
Posted: 2/24/2012 1:37:45 AM
QUOTE

Originally Posted by ad1260:

I bet its pretty awesome...never really thought about doing this though.

Really is. Wouldn't advise it for lil kids or the elderly because of obvious risk but it's quite safe. Did a ton of research on the subject. The yellow tails and other exotics I'll get too. Those are deep water fish so we'll see.

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#5
Posted: 2/24/2012 6:20:58 AM
i am not an expert, but I believe that sashimi takes some technique in terms of how to cut the fish...  what is your's?
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#6
Posted: 2/24/2012 11:56:58 AM
Too much trouble.
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#7
Posted: 2/24/2012 5:12:09 PM
QUOTE

Originally Posted by dl36:

i am not an expert, but I believe that sashimi takes some technique in terms of how to cut the fish...  what is your's?

Cut from the top down (leave the skin) with a very sharp knife. Takes about 5 minutes, tops. About as difficult as slicing butter.

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#8
Posted: 2/25/2012 3:13:00 AM
QUOTE Originally Posted by depeche2:

Too much trouble.

Eh thats debatable I would think....I mean if you are going out and eating pretty high end sashimi you are dropping some pretty serious cash, definitely seems worth it if you have a lazy day off and want to save 100 bucks 
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#9
Posted: 2/25/2012 9:10:07 PM

  Good tip..... I will definately try this. 

Been eating sashimi flash frozen AHI raw forever.  I'll try the salmon cuz raw salmon is

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#10
Posted: 2/25/2012 9:40:23 PM

Fried at a sushi restaurant is very boring...........  All I order is a pile of raw salmon.  I've tried the other stuff and like it all but the salmon is what I like the most.

But what's weird is I really dislike cooked salmon.  It gets sweet when you cook it.

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#11
Posted: 2/25/2012 9:45:51 PM
Fresh salmon is to die for.  My father was a charter boat captain on Lake Ontario.  Nothing better than cooking salmon pulled out of the lake, or Salmon River.   Super fresh.




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#12
Posted: 2/26/2012 3:27:01 AM
QUOTE Originally Posted by searchwarrant:

Cut from the top down (leave the skin) with a very sharp knife. Takes about 5 minutes, tops. About as difficult as slicing butter.





I have heard with sashimi about cutting with the grain... but that is what I heard to do with ahi tuna...


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#13
Posted: 2/26/2012 7:40:25 PM
QUOTE

Originally Posted by dl36:





I have heard with sashimi about cutting with the grain... but that is what I heard to do with ahi tuna...


Exactly what I do, looks prettier but the flavor is the same no matter how you cut it.. Bought some Ahi Tuni today as well. Start making sashimi with that too.

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#14
Posted: 2/27/2012 9:44:57 AM
if you are going to do this, i would get farm raised atlantic or king salmon. freezing tends to have a more brutal impact on lean fish...more lean = less fat = more water = damaged fish....fattier salmon like the two i mentioned tend to hold up better to the freezing process...anyway enjoy your salmon!

 
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#15
Posted: 2/27/2012 1:49:32 PM
Outstanding tip Austin.
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#16
Posted: 2/27/2012 6:32:25 PM
We bring packets of soy sauce and wasabi when we go for yellow fin 
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#17
Posted: 2/27/2012 6:33:30 PM
The best sushi is the when it was caught 10 minutes ago
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#18
Posted: 2/27/2012 11:29:06 PM

fact jason but most sushi flavor sahhimi is deep water.

Hella work on some. Yellow tail sits at 120+feet. Tuna for sure.

Mackeral easy

What else?

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#19
Posted: 2/28/2012 12:52:15 PM
Wouldnt the white flesh salmon be better using your technique- more fat and flavor
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#20
Posted: 2/29/2012 4:02:46 PM
QUOTE

Originally Posted by SashimiKid:

Wouldnt the white flesh salmon be better using your technique- more fat and flavor

White Flesh? Is that a particular type of salmon or just wild caught?

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#21
Posted: 2/29/2012 6:26:24 PM
Its wild caught but you can find on the net, primarily sold in specialty shops. While visiting Washington I enjoyed a few filets and they are like eating butta, higher fat content and far more flavorful than the red flesh
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#22
Posted: 2/29/2012 6:29:43 PM
My filets were chinook, not sure if any other species have white flesh but would think its not limited solely to chinook
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#23
Posted: 3/1/2012 9:22:30 PM
search,

Step away from farm raised fish, they are very very bad and not worth a few bucks that you save.

Just stock up when you see wild caught on sale, seal it and freeze it.

No farm raised fish for me...
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#24
Posted: 3/2/2012 12:44:06 AM
QUOTE

Originally Posted by jasonwhitesknee:

The best sushi is the when it was caught 10 minutes ago

You win

Good garbage JWK.......... I caught a tuna once and grilled it within ten minutes and was good.

Never done raw tho.

JWK in the food forum 

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#25
Posted: 3/2/2012 12:46:45 AM

Just hacked some steaks and grilled it.

Ate it like wolves man..... wolves.

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