Safety notes on processing raw salmon
In the video I said you want “sashimi grade” salmon, but that’s not actually an actual grade determined by any government body. But I said this to make sure you don’t question the safety, that you don’t just buy old fish at the supermarket without first checking that it’s safe to eat raw. You can read more about the safety of raw fish in this Article by Serious Eatsbut here’s my summary for you.
Fish can be made safe to eat raw by freezing it at a very low temperature (much lower than your home freezer, so don’t try to DIY it) so that any parasites are killed. Farmed salmon is usually free of parasites, but parasites aside, it can still be contaminated with pathogens during the handling and slaughter of the fish. So it’s important to buy from a supplier who will treat your fish with care and cleanliness, here are some tips for deciding where to buy your raw fish.
- If possible, buy from a vendor who specializes in seafoodrather than a general grocery store. Not only does the fish tend to be fresher from these places, but you can speak directly with the sellers to make sure the fish you’re buying is safe to eat raw.
- Look around the store for cleaning clues: the retailer should have a clean, fishy-smelling store, and staff should practice safe handling practices such as wearing gloves and cleaning work surfaces regularly.
- An easy option is to purchase sashimi from your local Japanese restaurant. It will be more expensive than buying it from a fishmonger, but at least you will be sure that it is safe and that you won’t have to cut anything!
And once you bring the fish home, now it’s up to YOU to make sure you handle it with care and cleanliness! Here are some suggestions:
- Make sure you wash your hands properly, with soap, before handling the fish.
- Use a fresh, clean cutting board and knife to cut the fish.
- Store the fish in the refrigerator until ready to useand eat it immediately after preparation.
- To defrost frozen salmon, wrap it in absorbent paper and leave it to defrost in the refrigerator overnight. Thawing in the refrigerator ensures that the fish never reaches “dangerous” temperature (room temperature) as it defrosts, and the paper towels will help absorb any excess liquid that escapes.
