Salmon for Sushi

Are you still looking for that how to prepare salmon for sushi?

I am a japanese sushi chef

I wanted to try and make sushi at home and i have everything i need except for the meats. I wanted to know do i just buy salmon and tuna from the store and just follow the directions or do i have to steam it or something before it is used in my sushi

I wanted to try and make sushi at home and i have everything i need except for the meats. I wanted to know do i just buy salmon and tuna from the store and just follow the directions or do i have to steam it or something before it is used in my sushi

Please do not try to make sushi using raw salmon. Smoked is OK, but the raw stuff can contain nasty worms, which is why the Japanese do not eat it raw (toro, which is a part of a tuna, looks similar). Other fish to avoid are any fresh water fish and mackerel.

i thought you could eat it raw
Never knew it had to be smoked

Are you retarted!, Sashimi is 100% raw! Raw salmon sushi is called Shake. You usually slice it thin and eat it with wasabi, the idea is that the wasabi kills the nasty worms you idiot.

in oregon, i believe it is a law that any fish to be eaten for sushi (unless in a restaraunt) must be deep frozen for 7 days before sold. any bacteria or worms (which are generally only in larger fish and bottom feeders) would be dead after 7 days and the fish is then considered safe to eat raw.

Yes, salmon can be eaten raw for sushi. It is true that salmon carries a higher risk for parasites than other fish so in order to serve it safely, remember the 2 “f” words – frozen and farm raised. Normally these words are no-nos in sushi, but freezing for 72 hours (48 if marinated in salt first) can kill parasites and farm raised salmon usually contract less parasites.

Sorry, the wasabi won’t kill parasites as most wasabi is not real.

Here’s How:
1.Buy a block of fresh maguro (tuna) from a certified store/dealer. Shape it into a rectangle. Slice it diagonally into smaller rectangular pieces.

2.Buy fresh and clear squid. Take out the guts, the head, and legs, and peel the skin. Cut the squid open into a flat piece and cut it to thirds vertically. Then, cut each sheet of squid into smaller rectangular pieces.

3.Buy extremely fresh mackerel. Take the guts out and fillet the fish. Soak the slices in rice wine vinegar for one hour. Wipe the fish well with a paper towel and peel the skin. Slice the fish into smaller pieces diagonally.

4.Buy fresh sea bream and scale the fish. Take the head and the guts out and fillet the fish. Remove the small bones. Salt over the skin and put in on cutting board. Pour boiling water over the fish and cool it in ice water immediately. Dry the fish with a paper towel and cut the fish slices into smaller pieces.

5.Buy fresh scallops and wash in salt water. Remove the white part on the side. Cut it in half horizontally and pour boiling water over the slices. Dry the slices with a paper towel.
Buy boiled octopus and wash well. Cut it into smaller rectangular pieces diagonally.

6.Buy prepared eel and boil it in salted water for a couple minutes. Mix 1/5 cup of sugar, 1/3 cup of soysauce, and 3 tbsps of sake rice wine in a pan and simmer eel for 10 minutes. Cut the cooked eel into smaller
rectangular pieces.

What You Need:
fish/seafood
vinegar
sake
sugar
soy sauce

just had my raw salmon sushi as usual no worms in +30 years OF SUSHI EATING
here’s my rules -
deep sea caught fish are good only ones for raw sushi.
never,EVER eat freshwater fish or farm raised for sushi unless cooked.
never use supermarket fish for raw sushi unless its a japanese supermarket and it’s the sushi section.

you can use frozen at sea FISH (defrost in cold running water in the wrapper from specialty shops
but again don’t trust big supers they have things go warm and refreeze like those frozen veggies in big chunks cause got warm and refroze in transit.

lots of wasabi kills lots of germs
hot is good

THE BIG RULE at home or out
if it smells fishy its not fresh
chuck it.

don’t forget the saki.

Um … that is to say: Got to wonder about that one right there.