Freezing salmon is an essential step to safely prepare sushi at home. Consuming raw fish comes with some risks so following proper freezing guidelines is critical. In this comprehensive guide I’ll cover everything you need to know about freezing salmon for sushi.
Why Freeze Salmon for Sushi
The main reason you need to freeze salmon before eating it raw is to kill any parasites that may be present Certain types of parasites like Anisakis roundworms or tapeworms can infect salmon and cause issues if ingested Freezing fish at the right temperature and for the correct duration neutralizes these parasites, making the salmon safe to eat.
While farmed salmon has a lower occurrence of parasites compared to wild, it’s still recommended to freeze all salmon as an extra precaution. Freezing provides peace of mind that your homemade sushi is safe.
FDA Recommended Freezing Guidelines
The FDA provides specific freezing guidelines to destroy parasites in fish to be eaten raw. According to the FDA, fish should be frozen at:
- -4°F (-20°C) or below for 7 days minimum
- -31°F (-35°C) or below for 15 hours
- -31°F (-35°C) or below until solid, then stored at -4°F (-20°C) or below for 24 hours
These ultra-low temperatures are cold enough to render any parasites in the salmon inactive. Reaching these freezing points also improves the texture compared to slow freezing.
Does All Fish Need Freezing for Sushi?
While the FDA advises freezing, some types of fish are low risk enough that freezing is not required. Fish exempt from freezing include:
- Tuna – No freezing needed
- Farmed salmon – Considered parasite-free
- Fish roe like salmon roe and tobiko – Very low parasite occurrence
- Shellfish like scallops, oysters, and clams – Rarely infected
So when buying fish for sushi, tuna and farmed salmon are safe bets that don’t need freezing. For other fish, freeze first before eating raw.
Recommended Freezing Time for Salmon
To effectively kill any potential parasites, salmon should be frozen at -4°F (-20°C) or below for at least 7 full days. This 7 day timeframe is recommended by the FDA to neutralize parasites.
You can freeze for longer than 7 days if desired, but there’s no benefit or added safety. Sticking to the 7 day rule is sufficient to make salmon safe for sushi.
Tips for Freezing Salmon at Home
Freezing salmon at home takes some preparation but it’s very achievable. Follow these tips for best results:
- Use high-quality fresh sushi-grade salmon from a trusted source
- Wrap the salmon tightly in plastic wrap with no air pockets
- Place the wrapped salmon in freezer bags or airtight containers
- Label the package with the date to track freezing time
- Freeze in smaller portions for easier thawing
- Use a thermometer to ensure your freezer maintains -4°F (-20°C) or below
With the right techniques, you can successfully freeze salmon for sushi yourself. Always thaw in the fridge, not at room temperature.
How Long Can Salmon Stay Frozen?
While freezing for 7 days kills parasites, leaving salmon frozen for too long can ruin the quality. Salmon frozen for several months may get freezer burnt or develop an undesirable mushy texture.
Ideally, don’t exceed 2-3 months freezing time. The salmon remains safe but the taste and texture really suffers beyond that point. Stick to the minimum 7 days needed for safety.
Can You Freeze Salmon Too Long?
Freezing longer than the recommended 7 days doesn’t enhance safety, as the FDA guidelines are adequate to destroy parasites. However, excessive freezing time can negatively impact the taste and texture of the salmon.
Months of freezing may cause the delicate flesh to become dried out or take on a mealy texture. The flavor can also become dull. For best quality sushi, freeze salmon only as long as needed.
Can You Refreeze Thawed Salmon?
It’s not recommended to refreeze salmon once it has been thawed. Refreezing tends to degrade the quality and texture significantly. Bacteria can also start multiplying during the thawing process if left at room temperature for too long.
For safety and quality, only freeze fresh salmon once. Don’t attempt to refreeze thawed salmon.
Where to Buy Sushi-Grade Salmon
To source high-quality salmon safe for sushi, look for:
- Fish labeled sushi-grade or sashimi-grade, ensuring proper freezing
- Local sushi restaurants willing to sell small salmon portions
- Asian grocery store seafood sections with sushi-safe fish
- Reputable online seafood vendors selling frozen sushi-grade salmon
No matter where you buy fish, make sure the supplier can confirm it was frozen properly at -4°F (-20°C) for at least 7 days. This ensures any parasites are neutralized.
Can You Make Sushi Without Freezing Fish?
It’s not advisable to use fresh, never-frozen salmon for sushi. Doing so significantly increases the risk of parasites. Properly freezing salmon first is strongly recommended by health authorities for raw consumption.
If avoiding freezing, use alternatives like cooked shrimp or crab, smoked salmon, and vegetarian ingredients. But for raw salmon rolls, take the time to freeze the salmon correctly beforehand.
Freezing salmon for the FDA-recommended 7 days at -4°F (-20°C) or below allows you to safely enjoy homemade sushi. Take care when sourcing quality sushi-grade salmon and use best practices for freezing, storing, and thawing. With the proper handling, you can feel confident your sushi salmon is free of parasites.
You’ll need the following ingredients:
- Salmon (skin off)
- Sea Salt
- Sugar
- Lemon peel or zest (optional)
- Spread sugar on a sheet pan.
- Coat the entire outer layer of the salmon with sugar.
- Let the salmon sit until water starts seeping out. The curing time in sugar depends on the salmons size.
- Rinse the salmon in water and pat dry with paper towels.
- Repeat the process with salt.
- (Optional) Place the salmon in a bag and inject smoke using a smoke gun.
- Refrigerate for 30 minutes to an hour.
After curing the salmon, its time to freeze it.
To kill parasites like anisakis, wild salmon must be frozen. The freezing duration is approximately 24 hours in a commercial freezer, or 7 days in a home freezer. Certain farm-raised Salmon, like Ora King from New Zealand, is parasite-free and requires no freezing. Always confirm with your fishmonger when purchasing farm-raised salmon.
After freezing, slowly thaw the salmon in your refrigerator. This slow process preserves the flavor and maintains the delicate texture of the fish.
This technique does not fully smoke the salmon as in the case of traditional smoked salmon. Its more of an instant smoke infusion, primarily intended to impart a smoky flavor. Its important to note that this method likely doesnt kill or reduce the bacteria on the fishs surface.
To quick-smoke, use a compact handheld smoke gun. A wide variety of these smoke guns can be found online. Click here to explore.
- Place your thawed salmon on a metal wire rack on a sheet pan, or a plate.
- Place the sheet pan in a plastic bag (small trash bag would work).
- Insert the tip of the smoke gun into the plastic bag.
- Inject smoke until the bag is filled.
- Close the bag, place it in the refrigerator for at least 30 minutes.
- Remove the salmon from the bag. Slice for sushi or sashimi.
With this guide, you can elevate your homemade sushi and sashimi experience by mastering the art of preparing salmon. Follow the steps, use high-quality ingredients like Ora King Salmon, and with practice, youll impress your guests with wonderful sushi dishes. Happy sushi-making!
(Original) How to Cure Salmon for Sushi and Sashimi: A Step-by-Step Guide
Here is an update to the original post, “How to Cure Salmon for Sushi and Sashimi: A Step-by-Step Guide”
#2 Atlantic Salmon
I didn’t know this until recently – all Atlantic salmon are farmed. The color tends to be more orange to light orange. Has less flavor and oil compared to King Salmon.
Using Costco Salmon for Sushi (v2 non-Frozen Version)
FAQ
FAQ
How long to freeze salmon before making sushi?
You may serve fish raw if you or your supplier: Freeze the fish and store it at or below -4°F for at least 168 hours (7 days).
How long should I freeze raw salmon?
When frozen, raw salmon will maintain its best quality for about 2-3 months. Though you can freeze it for up to six months, its quality starts degrading after three months. To freeze raw salmon, first rinse it, pat it dry, and wrap in an air-tight container.
Is it OK to use frozen salmon for sushi?
Frozen fish is not safe to use for sushi. You need to let it thaw first.
How long to freeze fish for sushi in FDA?
Sushi-grade- Freezing and storing seafood at-20°C (-4°F) or below for 7 days (total time), or freezing at-35°C (-31°F) or below until solid and storing at …
Should you freeze salmon in sushi?
Extending the freezing time to a full month provides an extra safety buffer. So if you plan to eat that beautiful salmon fillet raw in sushi, first freeze it for optimal safety. It gives you peace of mind knowing there’s nothing wiggly inside!
How long should salmon be frozen?
The FDA recommends freezing for 7 days minimum. But freezing salmon for 1-4 weeks ensures any parasites are dead. Lean towards longer freezing times if your fridge only gets to 0°F. And mark the date!
Can you freeze raw salmon?
There’s a whole world of flavor waiting for us! Raw salmon can sometimes contain nasty little critters like worms and parasites. Freezing fish for an extended time kills them off, along with dangerous bacteria. According to the FDA, salmon should be frozen at -4°F (-20°C) or below for at least 7 days to eliminate parasites.
Can you freeze fish for sushi?
Monitor the temperature with a freezer thermometer. While buying fish that’s already been professionally frozen for sushi is ideal, you can freeze your own at home. Here are some tips: Get ultra-low freezer thermometers to ensure your freezer is consistently at -4°F or below. You may need a deep freezer rather than a standard refrigerator freezer.
Should sushi be frozen?
Freezing is an extra precaution to make sushi safe and enjoyable. The FDA has issued guidelines for the minimum required time and temperature to freeze fish in order to kill parasites. According to the FDA, fish to be consumed raw should be frozen at:
Can you eat smoked salmon without freezing?
Smoked salmon is safe to eat without freezing and works in many rolls. Canned tuna or cooked fish like salmon can be used in Japanese rice balls called onigiri. Vegetarian sushi with cucumber, avocado, mango, and other produce is another creative option. Eating raw fish always comes with some level of risk.