Sushi grade fish is an essential ingredient when creating sushi. When we receive our raw half sliced Salmon, the first thing we do is cut it into smaller chunks and freeze it as quickly as we can. I'll pass down the knowledge of our sushi chef Tonton on how to preserve fresh fish.

Scottish farmed salmon is considered sushi grade without freezing. This is because parasites in Scottish farmed salmon is low, making it safe to eat raw. When it comes fresh, it usually lasts around 5 days when stored correctly.

How do you determine if the salmon you have is fresh? A fresh fish barely has any fishy odor. If it smells and liquid has been seeping out, it is likely not fresh. Another way to tell is the firmness of the meat. With rough handling (Don't flex the salmon meat!) and age, the body of the meat separates by the white lines.

Once we cut the salmon into smaller chunks, it is time to wrap the meat. Wrap the salmon with paper first, then a disposable J-cloth to prevent condensation and freezer burn. This will help maintain the salmon's delicate flavor and texture.

If you plan on using the salmon within a few days, store it in a sealed container or wrap it in plastic wrap and keep it in the refrigerator. But if you need to store it for longer, it is best to freeze it. To freeze it quickly it is best not to pack the wrapped fish in a single solid chunk. The salmon will will be pretty much fresh for a very long time if you ignore texture change from the gradual freezer burn. When we want to use it, ideally defrost it overnight so that the meat fibers will equally thaw.

While it is possible to defrost using the microwave in an emergency, we have ended up with frozen and semi-cooked salmon this way so I wouldn't recommend it.

#Sushi #JapaneseFood #Salmon