Sushi is growing in popularity worldwide, and salmon is one of the most popular types of fish used in sushi rolls and sashimi However, not all salmon can be eaten raw in sushi. To achieve sushi-grade quality, salmon must be handled and prepared in a very specific way
In this comprehensive guide, I’ll explain everything you need to know about making salmon sushi-grade, including sourcing, freezing, storage, preparation, and safety My goal is to provide all the information you need to enjoy delicious homemade sushi with raw salmon.
What Does “Sushi-Grade” Mean?
The term “sushi-grade” is a commercial label, not a regulated grading system. It implies that the salmon has been handled in a way that minimizes the risk of parasites and makes the fish safe to consume raw.
Specifically, sushi-grade salmon must be frozen to a temperature and duration sufficient to kill any parasites that may be present:
- Frozen at -4°F (-20°C) or below for 7 days minimum
- Frozen at -31°F (-35°C) or below for 15 hours minimum
Freezing salmon to these parameters ensures it is safe for raw preparations like sushi, sashimi, poke bowls, and crudo.
Sourcing High-Quality Salmon
Choose Reputable Suppliers
The starting point for sushi-grade salmon is finding a reputable supplier. Look for suppliers that:
- Specialize in sushi-grade seafood
- Can verify their freezing practices and temperatures
- Source salmon from reliable fisheries
Many quality fish markets and online seafood suppliers explicitly sell sushi-grade salmon. Ask questions to ensure the salmon meets safety standards.
Inspect the Salmon Carefully
In addition to the supplier’s practices, you should visually inspect the salmon for freshness:
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Flesh – Should be firm and elastic. Press it gently and it should bounce back.
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Color – Vibrant, even red/orange hue. Dull or pale color is a bad sign.
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Smell – Clean, mild scent. No fishy or ammonia odors.
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Texture – Moist and glossy look. Avoid dry or slimy salmon.
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Damage – No bruising, discoloration, or blemishes.
Only purchase bright, pristine salmon with no off smells or textures.
Freezing Salmon for Parasite Control
Understanding Proper Freezing Requirements
As mentioned, salmon must be frozen solidly at a low temperature for at least 7 days to kill any parasites. Here are the FDA guidelines:
- -4°F (-20°C) for 7 days minimum
- -31°F (-35°C) for 15 hours minimum
Freezing at warmer temperatures requires longer duration. Reaching these freezing points is critical.
Can You Freeze Salmon at Home?
Home freezers often only reach 0°F (-18°C), which won’t reliably kill parasites in 7 days. You can still freeze salmon at home, but it’s safest to freeze for 2+ weeks at the coldest temperature possible.
For best results, use a restaurant supplier or seafood market with commercial flash freezing capabilities.
Why Flash Freezing Is Ideal
Flash freezing uses ultra-low temperatures to freeze fish quickly. This preserves texture and minimizes damage to the flesh. Flash-frozen salmon is considered the highest quality and safety for sushi.
Proper Handling, Storage and Preparation
Thaw Salmon Safely
Always thaw frozen salmon gradually in the fridge overnight. Don’t thaw at room temp. Keep thawed salmon chilled until ready to use.
Maintain Proper Hygiene
When working with raw salmon, be sure to:
- Wash hands, knives, cutting boards thoroughly before and after
- Avoid cross-contamination
- Work quickly and keep salmon cold
Follow strict sanitation practices to prevent bacterial growth.
Trim and Inspect the Salmon
Before eating, inspect the salmon closely and trim away any bones, scales, blood spots, or imperfections. Check for worms or parasites as a precaution, especially if not flash-frozen.
Frequently Asked Questions
Can I use fresh, never-frozen salmon for sushi?
It’s not recommended. Freezing salmon is the only sure way to kill parasites, so fresh salmon carries a higher risk when eaten raw.
Is farmed Atlantic salmon safe for sushi?
Yes, farmed salmon is considered safe due to controlled environments and parasite-free feed. But wild salmon always requires freezing.
What if my freezer doesn’t reach -4°F?
If you can’t freeze salmon to the proper temperature, it’s safest not to consume raw. Cook the salmon instead.
How do I know if store-bought salmon was frozen?
It can be hard to tell if previously frozen. Check with the seller or assume it hasn’t been unless labeled as such.
Can I freeze and re-freeze salmon?
No, avoid freezing, thawing, and re-freezing salmon. This damages the texture and quality. Only freeze once.
Does marinating salmon in acid kill parasites?
No, things like lemon juice or vinegar do not kill parasites in salmon. Proper freezing is required to ensure safety.
Conclusion
Achieving true sushi-grade salmon requires attention to temperature control, hygiene, preparation, and sourcing high-quality fish. While freezing protocols are the best safeguard against parasites, starting with fresh, carefully handled salmon ensures the best results. Respect the guidelines and your homemade sushi will rival your favorite Japanese restaurant!
Assess Your Fish Market
Osakana and The Lobster Place are not typical fish markets; there arent many shops out there that treat their fish better. But if youre unsure of whether to trust the products and claims of a fish market youve happened to wander into, you dont need to speak to the fishmonger (although it never, ever hurts to establish relationships with the people who are selling you food). Instead, you can use The Lobster Place as a kind of visual guide—it is a model for not just fish presentation but safe handling practices as well. Fish fillets are placed on aluminum trays, set in an overabundance of crushed ice with sufficient drainage, and oriented so that their flesh touches other fish flesh as little as possible. Whole fish are buried in ice, with each fish set in a posture similar to the way it swims through the water. (This is done to account for the way the innards settle due to gravity; keeping an upright-swimming fish upright ensures that one side doesnt end up squished, which would detract from the quality of the flesh.) The fish cutting boards behind the counter, where the staff cut whole fish into fillets in full view of customers, are hosed down and sanitized regularly. While looks can be deceiving, the vast displays of fish never smell off or fishy; instead, the air has a clean, marine smell.
Ensure Your Work Area, Tools, and Hands Are Clean and Dry
At home, make sure your work area and tools are as clean as possible, and that the counter and cutting board (preferably a reversible one) have been sanitized properly, on both sides, using a bleach solution. (To sanitize a cleaned and rinsed cutting board or kitchen counter, spray on a solution made with one tablespoon of bleach per gallon of water. Let the surfaces air-dry, or allow the solution to sit for at least 30 seconds before wiping the board dry.)
Dry both the fish and the cutting board very thoroughly, using clean kitchen towels or paper towels, and, of course, make sure your hands are clean before you begin skinning and cutting.
After youve skinned your fillets, transfer them to a clean container or plate, and either clean and sanitize your cutting board again or flip it over to the clean side before you proceed with cutting up the fillets. Throughout this process, touch the fish flesh as little as possible, both to minimize the risk of introducing pathogens and to avoid imparting off flavors to the fish.