Trader Joe’s is beloved for its wide selection of delicious and affordable grocery items Many shoppers love picking up salmon from Trader Joe’s, as it offers fresh Atlantic-caught salmon at a bargain price – often under $15 per pound. With its beautiful pink color and fatty marbling, Trader Joe’s salmon looks like it would be perfect for enjoying raw in sushi or sashimi. However, there are a few important things to consider before eating Trader Joe’s salmon raw.
Sushi-Grade vs Regular Salmon
Salmon labeled as “sushi-grade” or “sashimi-grade” has undergone special handling and preparation methods to make it safe to consume raw. According to the FDA, sushi-grade fish must be frozen at -4°F or below for at least 7 days to kill any parasites before being served raw. The Trader Joe’s salmon is fresh and delicious, but it is not labeled as sushi-grade or treated this way.
Sushi-grade salmon also has a fresher, cleaner taste and aroma with no “fishy” odor at all. In side-by-side comparisons, the Trader Joe’s salmon has a slightly fishier smell and flavor. The Trader Joe’s packaging recommends cooking preparation methods like grilling, pan frying, and broiling – not serving raw.
Risks of Raw Salmon
Eating raw salmon that is not sushi-grade does come with some risks. Raw salmon may contain parasites, bacteria, and other pathogens that can cause foodborne illness if the fish has not been handled properly.
Some options like wild-caught Alaskan salmon have a very low occurrence of parasites, but farmed Atlantic salmon has a higher risk. Freezing at sushi-grade standards kills any potential parasites. Overall, fish served raw requires the highest level of freshness and care to avoid any food safety issues.
Curing the Salmon
If you want to transform the Trader Joe’s salmon into something safer for raw consumption, salt-curing and cooking it briefly can make a big difference. Here is one method:
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Rinse the salmon filet and pat dry. Remove any bones or skin.
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Rub the salmon evenly on all sides with a mix of equal parts salt and sugar. Place salmon on a rack over a baking sheet.
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Refrigerate for 45 minutes to allow salt/sugar to draw moisture out. Rinse filet under cool water.
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Optionally, you can lightly cook the salmon to 140°F internal temperature before chilling again. This further reduces risks.
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Slice the salmon thin across the grain to serve.
The salt helps firm up the flesh while drawing out liquid. Curing also gives the salmon a milder flavor. A brief cook makes it even safer. Properly cured salmon has a texture and taste much closer to sushi-grade.
Safe Raw Consumption Tips
If you do choose to eat Trader Joe’s salmon raw without curing, here are some tips to reduce risks:
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Look for transparency in the origin information and handling practices
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Check the sell-by date and look for fresh, non-slimy odor/texture
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Rinse thoroughly and remove any discolored portions
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Freeze for 7 days at -4°F before thawing and eating raw
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Cut away any dark fatty belly portions and mid-spine before serving raw
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Limit portion size to 2 ounces
Even with these precautions taken, eating raw salmon without proper sushi-grade handling is never completely risk-free. Pregnant women, children, elderly, and those with compromised immune systems should avoid consuming any raw salmon.
Better Raw Salmon Options
Your best bet for enjoying raw salmon safely is to buy fish labeled as sushi or sashimi grade from a trusted fish market or grocery store seafood counter. The price per pound is often $5-10 more than regular salmon, but you are paying for that special handling.
Or, try smoked salmon which is cured and cold-smoked at low temperatures. Lox-style smoked salmon has a silky texture and mild flavor perfect for bagels, salads, pasta, and more. Trader Joe’s actually sells packages of sliced smoked salmon which are ready to enjoy.
Canned salmon is another budget-friendly choice that takes just 2 minutes to transform into delicious salmon patties or salmon salad. While not a raw preparation, the soft flakes work well in place of raw salmon in many recipes.
Overall, Trader Joe’s salmon is a great everyday salmon option and safe for thoroughly cooked preparations. But for raw salmon, go with properly labeled sushi-grade or cooked smoked salmon to avoid any risks. With a few easy precautions, you can safely enjoy the benefits of salmon prepared in different ways.
Oak Smoked Salmon Pieces
Ill give the same disclaimers to Trader Joes Oak Smoked Salmon Pieces that I gave to the previous picks — I have no doubt that this is the right choice for a certain brand of smoked salmon consumer, I just dont fall under that umbrella. However, one thing I can give this salmon is its stellar price point. This package cost me just under $4 for 3 ounces, which isnt awful in the grand scheme of things.
Though this gets the third-to-last spot on my list, I still wouldnt hesitate to grab some should I see it on offer at a gathering. The texture was tender and buttery, but being cut slightly thicker meant it still had some body to it. My biggest textural complaint was that this was a bit wetter than Im used to, and the mouthfeel wasnt the best (however, I also have textural problems with bananas and yogurt, so this could just be a me thing). It also has a milder flavor than some of the following selections, which could be good or bad, depending on what youre looking for. Dont expect it to add a ton to other dishes, but it gets the job done when eaten solo.
1 Hot Smoked Wild Sockeye Salmon
Though I didnt dislike Trader Joes Hot Smoked Sockeye Salmon, it was my least favorite of everything I tried. If youre used to (and enjoy) hot smoked salmon, this may be a great purchase. Having never had it before, I didnt know what to expect, so you can imagine my disappointment when the first bite was in stark contrast to the buttery, velvety salmon pieces Id been tasting thus far.
Ill enlighten the other hot smoked salmon newbies: The salmon in this package is far dryer and chewier than youre used to, almost akin to jerky (though it still retains a bit of moisture). As far as the flavors go, I wasnt the slightest bit disappointed. It was sharp, tangy, and smoky, and paprika and black peppercorn accented each slice. So, whether you like this will likely come down to how you feel about the texture. On the plus side, the thick cut would make this well-suited as a sandwich protein, or you could chop it up and mix it with some wet ingredients to make a salmon salad-esque dish. I could see the occasional consumer loving this selection, but given that it was also the most expensive of the smoked salmons I bought, Ill give it a pass the next time Im at Trader Joes.
Raw Salmon for Sushi and Sashimi – COSTCO vs WHOLE FOODS vs TRADER JOE’S with The Sushi Man
FAQ
FAQ
Is supermarket salmon ok to eat raw?
Yes, salmon is a food that you can eat raw. However, it’s not safe for everyone, and there are some risks to consider first. Raw salmon may contain bacteria, parasites and other types of pathogens or germs. The Food and Drug Administration (FDA) has listed salmon as a known source of parasites.
Which salmon can be eaten raw?
It’s not a good idea to eat raw, wild-caught salmon unless you know it’s been flash-frozen first. Farm-raised salmon, especially fish that have been flash frozen, are your best bet for eating raw sushi that you bought at the grocery store.
What store-bought salmon can you eat raw?
For salmon, farmed salmon (rather than wild caught or freshwater) is actually safer for raw consumption, as the incidence of parasites is much lower in farmed fish due to a more controlled environment. Additionally, you should find out if the fish had been previously frozen.
Can you eat raw salmon you just caught?
Generally, raw salmon can be safe to eat if it has been properly handled, stored, and prepared using high-quality, fresh fish. The risk of consuming raw salmon lies in potential bacterial and parasitic contamination.